Lamb from the Falkland Islands is renowned for being full of flavour, and we are delighted to be able to introduce it to you.
The Falklands are a lush, windswept group of islands in the Atlantic, and the pure, unpolluted environment is the perfect place to rear sheep.
The sheep feed on native white grass and coastal greens all year round, and are free to roam the wide pastures.
Falkland Islanders in the UK tell us that no other lamb can beat the lamb from home, and we belive you'll agree.
Our shoulders are square cut, meaning you don't get the excess leg bone, and the ribs are in place underneath. Don't worry though, they easily lift out after cooking, and it just means you get extra tasty meat.
Falkland Island sheep grow more slowly than other varieties, and therefore remain smaller for longer. Because of this, Falklands lamb joints are the size of standard lamb joints although it can have come from an older animal, which would otherwise be classed as Hogget or Mutton.
Lamb meat is from a sheep aged below 1 year, whereas Hogget is the name for meat taken from a sheep between 1 and 2 years of age, and Mutton is anything older. Hogget and Mutton are darker than lamb, and have a richer flavour.
Each shoulder of lamb weighs around 2kg and will feed 6 people.