About Us

Cotswold Lamb is run by George and Katrina — a married couple who are full-time chartered surveyors by trade, and farmers by evening, weekend, and whatever time is left over.

Farming started as a side project alongside the day job, but it's grown into something we're genuinely proud of — even if lambing season does mean the odd client call taken from a windswept field, camera firmly switched off, and a suspiciously long list of "sorry, you're breaking up" moments in March. More than one lamb has been delivered between Teams meetings and we've got very good at muting ourselves at exactly the right moment.

Our flock is a Shetland cross Lleyn — hardy, easy-lambing, excellent mothers on pasture — put to a Beltex ram for conformation, giving lambs with resilience in the field and a well-muscled, lean carcase on the table.

They graze across a diverse mixed sward of grasses, legumes and herbs — species like yarrow, chamomile, sainfoin, bird's-foot trefoil, and red and white clover, grazed in rotation. It's a better diet for the flock, and better for the ground beneath them: legumes fix nitrogen naturally, deep-rooting herbs improve soil structure, and the sward keeps ground cover — and soil health — building year-round.

No intensive systems, no shortcuts — though "no shortcuts" occasionally becomes a debate, particularly when it's Katrina's turn to help put up fencing. She'll tell you it's George's hobby. He'll tell you it's a two-person job.

When you buy from us, you're buying meat you can trace right back to the field it came from — reared with care by two people who know it well (and occasionally bicker about electric fencing and background noise on calls), delivered straight from our farm to your table.