eatgreatmeat
Lamb is traditionally one of the fattier meats available, but our lamb comes from the Texel breed. These sheep are known for high muscle content which is perfectly balanced with fat to create the best flavour and the best texture. It’s not just the breed of lamb that makes ours the best. We dry age our lamb for 7 days before butchering to lock in all the delicate, subtle and rich flavours. It also makes the lamb incredibly tender, perfect for Sunday roast and shepherd’s pie alike!
Round Green Ln, Worsbrough, Barnsley
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