We now have our Salt Marsh Lamb back in stock until late October in our four Cumbrian food halls in Penrith, Orton Grange, Carlisle and Brampton.
Salt Marsh Lamb is a rare regional delicacy with only a handful of farms grazing stock in the UK. Our Salt Marsh Lamb is sourced from the Solway.
The farmers behind the rare speciality lamb are Richard Irving and Mike Waning of Anthorn Farm, Wigton. Anthorn Farm lies 14 miles North West of Carlisle on the Solway Estuary. The flock has access to 350 acres of marsh land in an area of breath taking scenery. As well as producing fantastic and distinctive lamb the marsh sustains a rare breeding colony of natter jack toads which thrive in the closely grazed grassland sustained by the flock.
What makes the lamb different from your typical meat is that they graze the salt washed marshes resulting in a delicious and distinctive sweet flavour as the minerals are absorbed into their system.
Originally a French delicacy known as ‘agneau de pré-salé’, Salt Marsh Lamb is gaining popularity in the UK.
Peter Potts manager at Cranstons Food Hall at Orton Grange explains: “I am thrilled to be able to offer our customers locally produced, quality salt marsh lamb. I have visited Anthorn Farm and walked the marshes with Farm Manager Mike. The lambs they produce meet our high standards in terms of weight and finishing but also offer something different with their salt marsh diet. From the farm the lambs go direct to Wigton’s family run Blackbrow Abattoir and are hung in our specialist chiller in Penrith before coming back to Orton. The food miles are absolutely minimal: local produce at its best.”
Mike Waning, Farm Manager, explains the why the lamb has such a distinctive flavour: “Our lambs graze the shores of the Solway between the spring and the autumn, the resulting lamb far from tasting salty, has a sweet and fragrant flavour. For many years, the sweet, tender and distinctly flavoured meat of lambs grazed on coastal salt marshes has been regarded as a fine delicacy, particularly in France, it is only in recent years that it has gained popularity in the UK.”
Salt Marsh Lamb is the latest specialty meat to be launched by Cranstons who stock a number of different specialty meats throughout the year including Venison sourced from Cumbrian Estates, Rose Veal from Heaves Farm in South Lakeland and Herdwick Lamb reared on the Lakeland Fells.
Roger Cranston, operations director explains: “We aim to offer our customers the best possible range of local produce. Some of our farm suppliers have been selling to us since the 1970’s and since we launched the Food Hall concept back in 2003 we have worked with scores of Cumbrian suppliers. We are really lucky to operate in a region that has a heritage of producing quality livestock and a thriving artisan food scene. Our latest specialty meat Salt Marsh lamb should prove popular with our customers who love quality local food.”
Cranstons Salt Marsh Lamb is on sale now at our four Cumbrian Food Halls until the end of October. Alongside traditional cuts such as leg and shoulder joints, lamb leg steaks and cutlets we will be offering a Salt Marsh Lamb Burger. Additionally, Half Salt Marsh Lamb Boxes will be available to order nationwide: from www.cranstons.net