Shutelake Lamb
We are proud suppliers of
Fordmore Farm Shop and
The Angel at Hetton.
At Shutelake, we are proud of the flavoursome and tasty lamb that our Ryeland/Lleyn animals become. Our lambs are true "spring" lambs, born in April and reared on their mother's milk. We believe this is the most natural time for lambs to be born, allowing the ewes to graze on the newly sprouting wild meadow grass, herbs and flowers that grow in our fields. This type of pasture produced wonderfully rich milk for the lambs to grow on. The lambs begin to take their first nibble of grass at just a few days old and this increases over the summer so that they gradually wean themselves onto their natural food. As a result, our product is 100% pasture reared; sweet, tender and juicy, just as English lamb should be.
Our lamb, is in season from around May to August, and our Mutton from October to December. You can purchase our meat from the butchers at Fordmore Farm Shop, just 15 minutes from the farm. We are very excited that this family run business, which upholds the very beliefs we have in how to raise quality produce is stocking our lamb and mutton and we commend their shop to you. If you would like to pre-order you can call the butchers on 01884 839742 or email butchers@fordmore.co.uk
We are also very honoured to be exclusive suppliers of a very niche product to the talented chef, Michael Wignall, who owns The Angel at Hetton. Michael takes great care and pride when choosing suppliers for his restaurant. His ethos and commitment to creating meaningful, modern and technical dining experiences for his customers mirrors our way of farming. When he creates dishes with Shutelake Lamb, he makes it shine and we have it on good authority, it's the best lamb many of his clients have tasted.
