The Suffolks.
Our family has always thought we are very lucky to be able to eat our own meat that we’ve raised and grown on our farm. We know every step the animals been through, from when it’s first born to when it gets processed, and how it’s been looked after for the entirety of its life. So we thought why don’t we let everyone else enjoy this feeling of passion and pride and take them on the journey of how our lamb ends up on your plate.
Please register your interest in our Suffolk lamb.
Whether you’re a restaurant a butcher or someone who just loves good lamb.
The Cuts.
When deciding on the best way to cook lamb, it’s important to think about which muscles are most active to determine the best use for each cut. Generally a lamb will be divided into three parts: forequarter, loin and hindquarter. Traditionally the loin will give you the most tender cuts followed by the hindquarter, then the forequarter. Along with conventional cuts, there’s also many excellent offal treats within that you can’t forget about. Kidneys, brains, liver and sweetbread are all defiantly worth a try. Another great benefit of lamb is it’s small size. Perfect for a melt in the mouth spit roast.
Animal Welfare & Conscious Consumption.
We honour and respect the animal throughout its life and we most certainly don’t take it for granted that we are using these animals to feed and sustain us.
It is incredibly important for our customers to know that for the entirety of the lamb’s life, someone has to ask the question, is this the best thing for that animal? We know exactly what the animal has been through, from the day it’s born to when it ends up on your plate.
You can be assured that our lambs have had a happy and healthy life with the highest and most ethical animal welfare standards.