Black Welsh Lamb

Because it’s Cool: Yotam Ottolenghi said he could “smell the grass of Abergavenny” when he cooked the black Welsh lamb reared in the uplands of north Monmouthshire in Wales.

These organic, pedigree, pasture-fed sheep are farmed on the edge of the Black Mountains on ancient pasture.

They butcher to your requirements and you can buy either a whole or half lamb for £12.50 a kilo. A half lamb will easily fit in the freezer compartment of a small family fridge.

Because it Matters:  Soil Association certified and Pasture Fed Livestock Association registered, Black Welsh Lamb is intentionally a premium product.

The farmers technically sell hogget, sheep that’s 15 or 16 months old, because while their chosen breed are naturally well-suited the landscape they are reared on, they are typically slower-growing so need more time to develop.

Plus they’re purely pasture-fed, which means they take longer to fatten up than if they were grain fed. Thanks to the sheep’s constant grazing the meat is lean and textured and it doesn’t have the cloying taste that more fatty lamb has a reputation for.

Did you know? Owners Nick Miller and Sarah Dickens are vegetarians and neither have actually tasted the lamb they produce themselves, instead they rely on the look (ideally dark) and feel (ideally waxy) and feedback from the chefs and people who do actually eat it. This focuses their attention on their main goals – producing lamb as ethically and sustainably as possible.