Grass Fed Lamb Roasting Joints

Our lamb comes from Church Farm in Devon, where shepherd Will rears his flock on the rolling pastures of the Blackdown Hills, just a few miles from our butchery. The lambs spend their lives outdoors, grazing grasses, herbs, and cover crops, supporting healthy soils and local biodiversity as part of a regenerative farming system.

Free range, left to mature slowly, each lamb develops natural flavour and texture. At the butchery, carcasses are dry-aged for 7 to 10 days, allowing the meat to relax and tenderise as the flavour deepens.

The result is proper British lamb with a rich, distinctive taste that appropriately reflects the dedication, care, and effort that goes into every stage, recently recognised with a Gold at the Great British Food Awards.

REARING GREAT BRITISH LAMB

Not all lamb is created equal. In today’s mass market of intensive practices, both quality and sustainability are often missing.

Read the full story to see our farmers’ and butchers’ commitment to high welfare, sustainable farming, and traditional craftsmanship, which, with your support, creates naturally better meat and a brighter future for great British food and farming.

We source our lambs from Will, a young shepherd from Devon. He rents a small farm on the Devon–Somerset border, just a few miles from our butchery. Rather than chasing volume, Will focuses on raising quality livestock that work in harmony with the land. The rolling pastures of the Blackdown Hills provide an idyllic environment, giving his flock space to roam and mature slowly while grazing a naturally diverse diet.

These lambs spend their lives outdoors, grazing a mix of grasses, herbs, and cover crops. This diet not only supports the land and local biodiversity, but also develops the naturally rich flavour and nutrient dense profile in the meat.

No growth hormones, no supplementary feeds, no routine antibiotics, just naturally reared lamb.

Will is part of a new generation of farmers who take land stewardship seriously. By working closely with neighbouring farmers, Will integrates his sheep into their cropping systems. During the winter months, his flock grazes cover crops grown between harvests.

These crops protect and nourish the soil, keeping living roots in the ground, preventing erosion, and naturally returning nutrients through the sheep’s manure. This helps build healthier soils and cleaner waterways for the future.

For the sheep, it provides a naturally diverse source of forage at times of year when fresh pasture can be scarce. It’s a simple but powerful example of regenerative farming in action, farmers working together to care for the land while producing better, more sustainable food.

Will’s flock is primarily Suffolk sheep, a traditional British breed prized for its flavour and natural structure. Combined with Will’s low-input, extensive farming system, this breed is perfectly suited to slow growth on pasture rather than rapid growth driven by high-energy feeds.

This approach takes time. Whilst the mass market demands intensive farming practices to produce lambs at 4–6 months old, Will allows his lambs to mature naturally, typically reaching 10–18 months of age.

That extra time, natural diet, and slower pace make a remarkable difference to the meat, creating richer, fuller flavour, a firm texture, and natural marbling that melts beautifully during cooking.

Will selects each lamb by hand, assessing its natural condition and fat cover to ensure only the very best are chosen. Because the flock grows slowly and matures naturally, this careful selection helps ensure every lamb is taken at its very best.

When ready, the lamb travels just six miles to a small, family-run abattoir. The short journey keeps stress to a minimum, and every animal is humanely stunned before slaughter, ensuring the highest standards of welfare and meat quality.

At the butchery, our lamb is hung on the bone for 7 to 10 days of dry ageing. This resting period naturally tenderises the meat and allows the flavour to develop. Our butchers then work with the whole carcass, nose to tail, making the most of every cut so nothing goes to waste and the full animal is utilised.

Small scale traditional butchery like this is a craft in itself and becoming increasingly rare. By connecting our farmers with our butchery team, we protect and preserve these skills while supporting sustainable food systems and producing meat of real quality.

Buying lamb from Beacon Farms supports a direct supply chain from farm to your door, allowing farmers to set their own fair prices for their work. This approach sustains small-scale, quality-focused, pasture-based farming and skilled butchery, helping to build a resilient and sustainable food system.

When you shop with Beacon Farms, you support a sustainable food system that focuses on the essential steps to produce naturally better meat. This care and dedication at each step is not only hard to replicate, it is what makes the difference. Recently recognised with a Gold at the Great British Food Awards for our French trim racks of lamb.

EXPLORE OUR LAMB COLLECTION

Don't Just Take Our Word For It..

Our farmers and butchers are dedicated to environmental stewardship, animal welfare and the traditional skills that make great meat possible. It’s this care and commitment that genuinely makes the difference, creating produce that celebrates the very best of British food and farming.

Don't just take our word for it, hear what our customers have been saying...

Grass Fed Lamb

At Beacon Farms, we produce the finest quality slow-grown, grass-fed lamb on the market. This great British lamb comes directly from our farm in the heart of the West Country. We rear our old-season lambs on an entirely natural diet of grass and forage, as a key part of a regenerative farming system. This, alongside our superior animal welfare standards, creates the best lamb available for you to buy. Nutritionally, grass-fed lamb is also a great source of conjugated linoleic acid (fatty acids high in Omega-6) and is rich in vitamins and nutrients.

Grass Fed Lamb Delivered To Your Door

Beacon Farms rear their own finest grass-fed lamb in the heart of the West Country. From here, it is prepared by their family’s master butchers just 5 miles down the road. Once expertly prepared, it creates a succulent and tender lamb that can be ordered anywhere in the United Kingdom and delivered directly to your door the next working day.

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