Like our beef, we also source our lamb from Simon and Charlotte Duerden of Mountain View Farm in Barley. Barley sits at the foot on Pendle Hill and is an ideal place to visit for those who enjoy walking!

We choose to buy our lamb from just one farm, as this allows us to provide our customers with the best quality lamb at all times.

The lamb that we supply is from the Texel breed of sheep. Grazing on the pastures of Pendle Hill, each lamb is full of excellent flavour.

Our lamb is bred, reared and slaughtered within a few miles of our shop. Using a local abattoir ensures that the lambs don’t have to travel too far before they are slaughtered; calm, relaxed and well cared for lambs provide the best quality meat.

Once the lamb is ready, Simon delivers it to our shop. Here it is allowed to hang for seven days. This time to mature allows the lamb to develop its full flavour potential.

After seven days the lamb is butchered. Excellent quality lamb, traditional hanging methods and Ryan’s butchery expertise allows us to produce a selection of lamb cuts, steaks and roasting joints that we feel are second to none.