These are our lambs, born on the farm, drawn in their prime and slaughtered locally.  The meat is properly hung to develop the flavour.

Fresh spring lambs are available fortnightly from the end of July.  Lambs need to be booked ten days before their collection date.
Typically a half lamb weighs between nine and eleven kgs and consists of a leg joint, shoulder joint, chops and belly. Liver, Heart and kidney can be included.  Joints can be whole or halved, or the whole lamb can be chops for the barbeque.