Lamb can be a seasonal product but, by planning ahead, we are able to source lamb from local farms throughout the year and subsequently ensure a consistent supply of quality lamb at all times, even in the late winter months.  Our farmers produce lamb in the Ystwyth Valley and Cardigan Bay coastline to our specification, using an agreed breeding and feeding programme resulting in shapely, meaty and flavoursome lamb.

We pride ourselves in using farmers who farm in such a way that all lambs are reared slowly and gradually on grass, with a little concentrate, as required. Our lambs are hand-selected and ae chosen as lambs that provide the meatiest joints, with depth of meat and good eye-to-loin, and a light covering of fat.   Lambs are slaughtered at the local abattoir at Tregaron and hung at our own Butchery for 7-10 days to mature.   This process will maximize tenderness and flavour, and together with the light covering of fat, will ensure the meat remains moist and succulent during cooking, giving the tastiest possible lamb on the plate.

” The lamb in Wales is the best in the world – there’s no doubt about it.” says Gareth Ward who serves our lamb at his Michelin Star Restaurant at Ynyshir


  • Leg of Lamb
  • Bone and Rolled Shoulder of Lamb
  • Lamb Chops
  • Lamb Leg Steaks
  • Succulent Lamb Shoulder Steaks
  • Lamb Mince
  • Diced Lamb
  • Lamb Cannons
  • Honey-glazed Rack of Lamb
  • Lamb Parcel
  • Lamb Shanks
  • Lamb, Mint and Honey Sausage
  • and lots more