Scottish lamb

In the county of Aberdeenshire, sheep and lambs graze between centuries-old dry stone walls under the best climatic conditions. The grass that sprouts in the harsh oceanic climate and the ancient sheep-breeding tradition of the Scots form the natural basis of a lamb quality that can hardly be surpassed. In connection with a professional meat maturity on the bone, Donald Russell achieves a quality level that has made it the official meat supplier of the English royal family.

Dyke lamb

Our North Frisian dyke lamb naturally has a delicately salty taste. This is because the dams only eat the salty grass from the North Frisian salt marshes and the adjacent dykes. The lamb lives outside until it is slaughtered, in the open air, and the farmer only feeds stored hay in winter. The lean top meat is juicy and very tender to the bite.