Stuart Lawson’s family have farmed at Bank End Farm for over a century. The farm is situated on the Lune Estuary at Cockerham where together with his wife Caroline, they produce the most fabulous Salt Marsh Lamb, all of which is sold through local farmers markets.
A Delicacy
Salt Marsh Lamb is recognised as a delicacy in Europe, especially in the Normandy Region of France where it is known as Pre Salé. It is now becoming increasingly popular in England.
Unique Sweet Tender Taste
The subtle flavour, taste and texture of the meat derives from the diet of the lambs that graze the marshes which are regularly washed by the sea. The taste of the meat is far from tasting salty but is light and sweet.
Naturally Fed
The sheep are born and reared on the farm at Bank End where they graze the natural Salt Marshes their whole lives, so they are free from any artificial feed.
Chemical and Drug Free
The marshes have never been fertilised or ploughed and because of the high salt levels. Stuart & Caroline do not have to use any drugs or antibiotic
We asked Stuart & Caroline
“What are your favourite ways of eating Salt Marsh Lamb?
Just as it comes you don’t need to add anything to the meat as the lamb has a unique sweet taste.
Is Salt Marsh Lamb good on a BBQ?
Yes, it is great on a BBQ especially the chops, leg steaks & burgers”.
Stuart says,
Our Lambs graze on the Salt Marshes & their diet comprises of different seaweeds & samphire which grow on the marshes so they are naturally fed. This gives the meat a sweet taste & we do not have to use any drugs or antibiotics on the animals.
Buy Cockerham Salt Marsh Lamb at Real Food Hub Weekly Market:
Salt Marsh Lamb Leg Steaks
A traditional cut that is exceptionally tender owing to the bone marrow, that melts upon cooking releasing its rich, creamy flavour into the salt marsh lamb. These classic steaks lend themselves to frying or griddling on a high heat for an easy mid-week supper.
Salt Marsh Lamb Henry
Lamb Henry is a mini shoulder joint which, like a lamb shank, needs to be cooked slow and low to allow the meat to soften and fall off the bone. As it comes from the shoulder, it’s a beautifully flavoured cut and the fat within the joint keeps the meat juicy and succulent.
A delicious small joint for 2 people full of flavour from Morecambe Bay Salt Marshes.
