Philip Mann's grandfather began farming in the area in the 1920's. Philip's dad bought the farm when he married and the tradition still carries on, with Philip’s son now playing the farmhand.
When we caught up with Philip, he took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his Gloucestershire farm.
"Sorry about the bumps," he said. His farm is part of an Environmentally Sensitive Area scheme, which preserves the environmental features, such as the bumpy terrain of his farm. Philip wouldn't want to change this if he could - it adds character and means his sheep plenty of exercise. They also get to graze on a wild mix of native grasses. All this makes for lamb with extraordinary flavour.
Lamb (100%)
If using in a stew or curry, it’s always good to brown the meat first to caramelise the outside, lending it depth of flavour and a lovely colour.
Lamb should be kept at a very cool temperature, wrapped and kept away from other foods. Lamb can be frozen, but should be thoroughly defrosted before cooking.
Upon opening, vac-packed meat can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!
Lamb (100%), max 20% fat.
The essential ingredient for a homemade shepherd's pie or moussaka. Lamb should be kept in the fridge, although it can be frozen on the day of purchase.