Experience the unique taste of Salt Marsh Lamb

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.

In recent years, the product had gained in popularity among discerning food lovers throughout the UK and now, Salt Marsh Lamb from Richard Irving’s and Mike Waning's Anthorn Farm on the shores of the Solway, is available to order at cranstons.net.

According to farmers Richard and Mike, the salt marsh grasses, regularly washed by the waters of the Solway Firth, produce a uniquely delicious lamb.

As Richard said:

“We graze our lambs out on the salt marshes of the Solway, between the spring and the autumn. The lambs seem to prefer the fine grass nearest the water’s edge and gravitate there naturally. The resulting salt marsh lamb, far from tasting “salty”, has a sweet, fragrant and quite distinctive flavour. The first lambs for this season are just now becoming available, and we are delighted to be able to see them on sale locally in Cranstons Food Halls in Penrith and Carlisle. Demand has really taken off recently as food writers and top chefs have re-kindled the interest nationally in this very special and geographically exclusive product”.

If you would like to sample some Salt Marsh Lamb, Cranstons’ 2009 supplies of local Solway Salt Marsh Lamb will be available in the Food Halls in Penrith and Carlisle from late July until November 2009. Visit cranstons.net and follow the
Salt Marsh Lamb featured link on the Home Page.