Let’s talk about our English Lamb

Let’s talk about our English Lamb


Just in time for Easter, we thought we’d take some time to talk to you about where our quality lamb comes from, and why we think it’s so great.

It is reassuring to know that meat from Green’s is sourced from farmers we have known for many years, and who operate to the highest standards of husbandry.

A good example of this is Green’s English Lamb, bred on the hillsides above the River Thames in fields which are surrounded by a natural windbreak of woodland. Such idyllic conditions, combined with generations of farming experience, mean that sheep and lambs are properly cared for throughout their lives. This attention to detail is continued through the butchery process here at Green’s – bringing you the customer not only the highest quality food but also the complete ease with the heritage of what you eat. All our lambs are matured on site for a week, this ensures maximum flavour, tenderness, and texture.

Green’s lamb from family farms, including those founded three generations ago by Bob Newman, and now in the capable hands of grandsons William and Robert, and their cousin, also William. This long continuity is matched at Green’s – Royston Hine heads up the three generations of his family who run Green’s today.

Royston and his team are happy to advise customers on selection:

New season lamb has a delicate flavour and succulent, tender texture.
Autumn lambs tend to be a little older, having matured more slowly spending the summer months grazing on lush pastures, producing a more robust, fuller flavour.

For more information, or to order some lamb, reach out to the Greens Team by phone, email or in the shop.

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