A Stocky French Favourite from the Saone Loire

The Charollais is a favourite of Parisian chefs, and its popularity has crossed the channel. British farmers like them, as the lambs they produce with our own native breeds are given the best of both worlds – hardy builds and outstanding meat. Ours mature on pastures in flat countryside, often from the Vale of York, where they grow big on wild flowers, herbs, and lush grass, informing the meat with the robust flavour that makes the lamb of Northern England so special.

Tasting Notes: Herbal, Mellow, Rounded