A whole heritage lamb, butchered to your specification.

Half a lamb — perfect for the family freezer.

Marinated overnight in fresh garden mint.

Cumin, coriander, and paprika. Grill high and fast.

Our shepherd's take on the burger.

Slow-roasted until falling from the bone.

Loin chops from our own Welsh lamb, rubbed with a deep paprika, garlic and rosemary marinade the morning they go out. Grill four minutes a side and rest before serving.

Hand-rolled lamb mince skewers rolled in cumin, coriander and chilli. Straight onto a hot griddle or barbecue for six minutes, turning often.

Coarse-ground shoulder and trim from our own lambs, minced fresh on the block each morning. £10 per kilo — for koftas, moussaka, shepherd’s pie and ragu.

A pair of bone-in Welsh lamb shanks, trimmed and French-cut. Braise three hours with red wine, rosemary and root vegetables until the meat falls away.

Lamb shoulder cut into generous cubes by hand and trimmed on the block. Built for tagines, hotpots and slow curries.

Welsh lamb shoulder diced by hand and wrapped in butcher’s paper. £5 for 500g — perfect for a tagine, hotpot or slow curry.