Our lamb is born and reared on Lymefield Farm and the surrounding hillside using traditional stockmanship methods. We rear Texal crosses – a lean-meat breed that is popular across Europe. Depending on the time of year, we sell spring lamb, yearling lamb and – rarely – hogget. We rear in tune with the local climate, so our spring lamb is usually ready from June.Beef Our cattle come from a small-scale, local farm in Chisworth, less than a mile up the road! The farmer exclusively rears Beef Shorthorn, an English beef cattle breed developed from the original Shorthorn around 1820. They are reared traditionally, and graze freely in the local pasture, up to 1,150 feet above sea level. Pork Our pork is sourced from the same farm. Dependent upon the weather, the pigs are reared both outside and inside, providing ample space to explore. When inside, they are bedded on deep straw and have access to the entire barn. Slaughter None of our animals travel longer than 16 miles (just 30 minutes) to slaughter and are taken in small batches to keep stress to a minimum. We use a small-scale, family-run abattoir in Buxton, ensuring higher standards of welfare, clear traceability, and lower food miles.
Meet the Meat! Our Butcher’s Counter is a meat-lover’s paradise! But where does all of our meat come from? We source as much of our meat as possible from local farms, through a fully traceable supply chain, allowing us to prioritise the quality of the meat and support local farming communities. Lamb