First of the Spring Lamb!
The pioneer of cookery writers, Mrs Beeton, was a passionate advocate of Welsh lamb, and we're with her; it is hard to beat on quality of meat. This week the first Spring lamb of the season has arrived at The Farm Shop, just in time for Easter. This lamb was reared locally in Wrexham, and can be butchered to your requirements by our expert team. Traditionally lambs are born in late winter so they can eat the new grass as soon as they've finished their mother's milk. That's why the tenderest and sweetest lamb is this Spring lamb. So stop by the butchery for a leg, shoulder, chops, loin, shanks, or rack of lamb; whatever you want!