Salt Marsh Lamb
Lambs that graze on salt marshes produce a quality meat that has a flavour, colour and texture that is like no other. These unique characteristics are created by the multitude of wild grasses and herbs that can only be found in estuary salt marshes. There are only a handful of producers of this unique meat in England and Wales.
We mainly use Suffolk and Charolais sheep that lamb in early spring. The marshes are owned by English Nature and are part of the Bridgwater Bay nature reserve.
Salt Marsh Lamb is a seasonal product, available from mid June until December.
Lamb can be prepared in many different ways including neck fillet, whole shoulder, half shoulder, loin fillet, noisettes, chops, trimmed rack, rump joint or chump steaks, whole leg, half leg, shank and breast. All of the joints can be prepared off the bone if required.
We offer whole or half lamb boxes or a selection of your choice.