Lamb reared in the Pentlands
Grass fed, seasonal and tasty
Our lambs are born outside in late spring in the Pentland Hills Regional Park. They graze the natural grassland and breathe the clean fresh air at Easter Bavelaw all summer long, maturing slowly and finishing in the autumn. This produces free range, grass fed, seasonal, tasty lamb infused with the flavour of recent summer grazing on a mixture of grasses, herbs and wild flowers.
Free Recipe Book
Each lamb box comes with a recipe book with suggestions of how to cook each cut and general tips on defrosting and cooking. The book also explains where each cut comes from with guidelines on how to get the best from each cut.
We are a certified Scotch Lamb PGI (Protected Geographical Indication) farm. Certified "Scotch Lamb" can only come from selected Scottish farms which adopt best practice including animal welfare and natural production methods. The PGI is the legal protection system to guarantee a genuinely authentic product.
Our sheep are reared to the highest welfare standards, humanely slaughtered and then hung, in carcass form, in temperature controlled conditions for seven days to produce the finest quality meat available. Our expert butchers trim to the highest standards offering premium butchery such as french trimmed rack of lamb and butterflied leg of lamb, giving you all the quality meat and none of the waste.
Rich in nutrients
Lamb is a great source of protein and is a good source of vitamins and minerals. A portion of lamb is rich in vitamins A and E, and minerals such as calcium, magnesium and potassium. It will give you your RDA of the energy producing vitamins niacin and B12. It’s also a good source of zinc and selenium which help your body recover after exercise.
Research has shown that grass-fed lamb has lower total fat levels than meat from grain-fed animals and is also lower in saturated fat content. It has higher levels of omega-3 fatty acids and a lower, more balanced ratio of omega-6:omega-3 fatty acids.