Edward,Edward Hull, together with his wife Ann and other family members, run their farm
near our abattoir.
Their lambs are grazed on the Burnham and Southminster salt marshes, as well as Edward’s father, David’s, farm in Suffolk. The Saltmarsh flora and fauna in their diet, such as glasswort, samphire and sea lavender, gives the meat a deliciously rich flavour.
Our spring lambs are raised at Wick Farm, hillsides on 50 year old mature grass in which they are able to develop and grow. This ensures the succulent taste of the grass fed lamb with their distinctive fresh, sweet and succulent taste.