There are many reasons to love lamb. It has been a staple of our diet in the UK for many centuries. For one, when cooked well, it has that unbeatable, distinct aroma that fills our kitchen and creates nostalgic thoughts of dinners past. As we continue to demand ethically sourced meat that satisfies our increasingly discerning taste buds; restaurants, hotels and families are turning to naturally reared and traditionally raised lamb as their meat of preference, and for good reason too.
At the forefront of the meat industry are long-established meat suppliers, Tom Hixson of Smithfield. For them, it is imperative to know that the lamb they source comes from the healthiest of environments. As Tom explains: “It is simply one part of our commitment to providing the highest quality meat to every single customer through our doors and our website. Throughout our 50-year history, we have worked tirelessly with a select group of local British, New Zealand and Australian farmers to ensure that their lamb is reared in suitable climates with plenty of fresh grass available so they can munch to their heart’s content.”
Working with these farmers is important. As a result of the consistent quality of the meat the lambs produce they build loyalty and trust with their individual customers. By forming a partnership with ethical farmers and meat suppliers like Tom know that they can give you the best cuts of lamb for a meal to remember – rich in flavour, distinctiveness and sustainability.
British, New Zealand or Australian Lamb?
With the warming sun and blossoming flowers signalling that summer has finally arrived, thoughts turn to buying the best lamb for your money. In fact, the benefit of being able to choose between lamb from New Zealand, Australia or from local farms in the UK is that you don’t really need to. Try them all and choose the lamb variety that best suits your palate and that of your dinner guests.
In essence, the principal flavours of Australian and New Zealand lamb stands out because it has been aged over a period of weeks – the duration it takes to ship them over to the UK – giving a succulent and juicy texture. The difference between premium New Zealand lamb meat and that sold in supermarkets, however, is that none of the amazing flavours are lost in transit, so you get the full, rich and exquisite taste that comes only from years of expertise in rearing lambs.
Meanwhile, British lamb meat from farms across England and Wales boasts excellent tenderness – perfect for a lamb stew with some rosemary or cooking it on the BBQ out. Our British farmers let their lamb enjoy long grass all year round, so none of their flavour is diluted by grains. All you get is a burst of flavour and tender, succulent meat.
Having spent some time with Tom, it’s clear to see why Tom Hixson of Smithfield’s reputation is so strong. When you want to buy quality cuts of fresh lamb at wholesale prices, they are one of the best in the business – and when farmers with a passion for producing fine meat look for someone who will deliver on their dedication, he has become their partner of choice.
