Gower salt marsh lamb back on the menu

Welsh butcher’s Hugh Phillips is getting ready for its first deliveries of Gower salt marsh lamb in May/June of this year. 

Swansea-based Hugh Phillips Gower Butchers has a special agreement with salt marsh lamb producer Weobley Castle Farm, which sends its lamb to Hugh Phillips owner, Catherine Butler, to be processed.

Gower salt marsh lamb is reared on the salt marshes that edge the northern side of the Gower Peninsular, which lies just west of Swansea. All Gower salt marsh lamb is fully traceable; the lambs are born on the farms where they live and spend most of their lives grazing the salt marsh. The marsh contains a natural abundance of samphire, sorrel, sea lavender and thrift

About 50 lambs go to Hugh Phillips every year. Will Pritchard, who runs Weobley Castle Farm with his father Roland and his brother Dan, explained why Hugh Phillips gets the nod.

“Sending our lambs to Cath ensures low food miles – she’s located just the other end of the marsh, so it’s the perfect choice, and we have been dealing with Cath and her father since we started 13 years ago.”

Hugh Phillips is the only butcher’s in Swansea’s famous indoor market to have its own abattoir and totally traceable produce with PGI (Protected Geographical Indication) status

“It’s very popular, and with good reason, because it is delicious,” said Butler. “The meat is very tender and has a distinctive flavour that comes from grazing the sheep on the samphire, sorrel, sea lavender and thrift of the Gower salt marshes.

“Customers eagerly await it every year – it becomes available around the end of May or the beginning of June and is available until the end of November to the middle of December.”

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