Our lamb is selected regionally which is determined by the time of year. The further south the earlier the ewes lamb. As
the year warms the further north the lambing season begins. Size of the lambs are determined by breed and when the lambing
season is over, from October to early January, the lambs are older and of smaller breeds called yearlings or hoggits.
When cooking these lambs it is best to roast at a slightly lower temperature and for a longer period.
Cornish Lamb
is the first of the New Seasons and is available from late January to October.
Welsh Lamb is generally available from
March through till October.
English Lamb is at its best from April to October
West Highland lamb is the last to
season being from June till october.
