Aerial view of pasture and the flock at dusk

Provenance

From field to counter

British lamb and mutton, chosen at market by our own buyers, and followed link by link to the butcher's counter.

The chain

Six links, told in full

For a halal supplier, trust depends on the whole chain: where the animal came from, who bought it, how it was handled, and how every carcass was labelled on its way to the counter.

01 Pasture

British farms

It starts on British grass. Our lamb and mutton come from sheep raised on farms across Britain, like Hillside Farm in the Cotswolds, one of the many farms we buy from.

Sheep graze outdoors on British grass, along the hedgerows and under the field-edge trees, before our buyers choose them at market.

  • Flock running along the hedgerow
  • Sheepdog moving the flock across a farm lane
  • Ewe portrait, ear-tagged, in dappled autumn light
  • Sheep grazing on golden summer pasture
  • Two sheep beneath an old oak at the edge of the field
  • Mixed flock of sheep on drought-dry summer pasture in the Cotswolds
British sheep on grass

02 Market

Buying at market

Our buyers work the livestock markets themselves.

They know the markets and the farmers who bring stock to them, and they choose lambs and sheep pen by pen. They source from 62 UK livestock markets.

62

UK livestock markets our buyers source from

  • Unloading lambs into the mart pens
    Unloading at the mart
  • Buyers checking the sale catalogue at the mart
    Checking the sale catalogue
  • The sale board: lot 87, seven lambs averaging 48.5 kg
    The sale board
  • Lambs moving down the race
    Lambs moving down the race

Why it matters

British lamb, chosen at market, certified halal by the HMC and labelled carcass by carcass.

03 to 06

From the lairage to the counter

After the market, the chain runs through the lairage, the plant and the chiller to the butcher's block.

  1. 03

    Lairage

    Sheep resting in the lairage pens, ear-tagged and marked
    The lairage

    On arrival, sheep are rested in the lairage pens before processing. The welfare of our animals is the first of our values.

    Animal welfare

  2. 04

    Plant

    The processing hall, cleaned down
    The processing hall

    Our processing is certified halal by the Halal Monitoring Committee.

    How we assure halal

  3. 05

    Chiller

    Lamb carcasses in the chiller
    Lamb carcasses in the chiller

    Carcasses are chilled before they are cut, packed or dispatched, and every carcass is labelled for traceability.

    Traceability

  4. 06

    Counter

    Mohammed Akram, CEO, at the livestock market
    Mohammed Akram, CEO

    To the butcher's block: carcasses, cuts and offal, delivered to the trade.

    See the range

Wholesale

Open a trade account

  1. 1

    Send a trade enquiry

    Tell us what you buy, how much and how often.

  2. 2

    We call you back

    A member of the sales team talks through your needs.

  3. 3

    Specification and prices

    Agree your cuts, packing and delivery, then place your first order.

Start a trade enquiryor call 0121 622 1497
A French-trimmed rack of lamb on the block