True acclaim today from one of our favourite clients, Matt Tebbutt of the Foxhunter Restaurant, Great British Menu and Market Kitchen fame.
We always welcome feedback on our lambs and especially from chefs, whose own reputation depends so much on the quality of the ingredients they serve to their customers.
Matt described his last delivery as: “Small but beautiful. A bit like Pixie Lott. Loved it.” Just in case any of you are worried about what you might be eating, here is a quick guide to distinguish an organic Pen-y-Wyrlod lamb from the fragrant songstress:
Only yesterday I was smugly telling a friend that we were not starting lambing until the first week of April – (Remember the saying that Bonfire Night makes April Fools?).
I went up to feed the sheep tonight and heard a higher pitched bleat amongst the hungry ewes.
First lamb – six weeks early!
Oh well, only another 99 to go!