Bates Farm Spring Lamb
We have been producing Spring Lamb at Bates Farm for over 15 years. Our flock consists of 140 breeding ewes. We produce Suffolk x Texel lambs which are bred for their muscular conformation & succulent tender meat.
We supply only home reared lambs. With full traceability you can be sure of the highest standards of animal welfare & quality.
The lambs are born indoors in January & reared outdoors with their mums on fresh pasture. They are supplemented with home grown hay & barley. None of their feed contains any artificial growth promoters.
Lambs are ready for sale fom May onwards. They are slaughtered at a local family owned abbatoir, which is independently inspected.
The carcasses are traditionally hung for upto 7 days, to enhance the flavour & texture of the meat, before being butchered into lamb packs to suit your requirements.
The meat is supplied bagged & labelled, ready for cooking or home freezing.
A traditional half lamb pack weighs approximately 10kg & will fit into a single drawer of a standard upright freezer.
(The boneless packs weigh less due to the weight lost from bones removed)
For lamb recipe ideas visit www.beefyandlamby.co.uk
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