Our sheep lamb over a period of two months (March and April). This gives the lambs a good start, avoiding the cold chilly weather, and enabling them to graze on the new spring grasses, where they can frolic and stroll to their hearts content. Depending on the season, and being on very light sandy land sometimes, during late summer we supplement their grazing with Organic oats. Our lambs mature slowly and acquire a depth of flavour worth waiting for, their fat is waxy this plays an important part in keeping the meat moist, and will drip off in the cooking process. Being a youthful meat most pieces of lamb are tender enough to roast, with the exception of scrag.