Cambrian Mountain Lamb

Our Cambrian Mountain Lamb owes its premium quality and exceptional flavour to the traditional way in which the sheep are reared. The meat is produced for us by the Cambrian Mountain Co-operative, a group of 22 farms in mid-Wales, whose flocks roam and feed freely across miles of open hills and mountains.

Provenance

Cambrian Mountain Lamb is produced from a native breed that is smaller and yields sweeter-tasting meat. The hefted flocks are kept on Assured Farms which still use traditional farming methods originating from the Middle Ages and passed down through generations. A hefted flock is one that has been bred for generations on the same land, and the sheep instinctively return to this territory. Old traditions die hard in the Cambrian Mountains, where farmers and shepherds still often use horses to access the steep terrain and vast wetland bogs on the hill tops, and neighbouring farmers help each other with farm tasks at certain times of the year, such as shearing and Autumn gathering.

Cambrian Mountain Lamb farmers still adhere to the old Hafod a Hendre system: after a winter in the valley, the lambs are shepherded up to the hills for the long summer grazing on natural pasture rich in a variety of grasses and herbs, returning to lower pastures during the winter months. This produces a slightly lighter weight lamb (of around 16kg) with great conformation and succulent, juicy meat with a delicate, sweet flavour.

Lamb

Neck

Fantasic for slow roasting, or dicing into a long wet cook like a curry or stew. Plenty of flavour and great tasting fat.

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Neck

Shoulder

A classic, richly flavoured long slow roast that can also take bold flavours from a rub or marinade.

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Shoulder

Rack

Rack of lamb needs only a short cooking time and is best served pink inside. Its tenderness and subtle flavour are second to none.

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Rack

Breast

Rolled and roasted, or cut into riblets, the succulent fat and strong flavours of lamb breast make it excellent for slow cooking.

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Breast

Chops

Grilled, fried or roasted, lamb chops are a family favourite. Cooking them on the bone gives succulence, flavour and tenderness.

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Chops

Leg

The classic Sunday Roast. Lean muscle with a strong flavour that requires careful cooking to be slightly pink in the middle.

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Leg

Shank

The finest of stewing pieces. Bone in, plenty of flavour and great texture mean the shank packs a punch when stewed or slowly roasted.

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Shank
Lamb
Neck Neck Neck Neck Neck Neck Neck

WHAT MAKES IT SPECIAL

As hardy mountain animals, the native Welsh Mountain breed of sheep are allowed to grow and develop naturally on the hills, so that Cambrian Mountains Lamb matures slowly for deep flavour and a succulent texture. The long summer grazing produces just the right balance of tasty meat and minimal fat, which also improves the final texture of the lean meat. Cambrian Mountains Lamb is supremely versatile, whether simply roasted or as an ingredient in more complex dishes. We love it!