The Source

It is well known that farming practices in Britain are some of the best in the world particularly when it comes to environmental and sustainability issues with our farmers playing an important role in this by encouraging wildlife and natural habitats. Sheep farming itself goes further in protecting rare plant and wildlife species due to the extensive use of grazing involved. Partly as a result of these very efficient production systems emissions from UK livestock are now significantly lower, at around 5% of total GHG emissions, than the estimated 9% EU wide emissions figure for livestock, a significant achievement.

Meanwhile the nutritional benefits of eating lamb are rising. As a source of good quality non-intensively reared protein lamb is becoming unrivalled. It is arguably the most ecological and nutritionally superior meat we eat with sheep relying solely on grass, often unsuitable for other purposes, for sustenance. This is because as much as two thirds of British farmland is unsuitable for growing crops but can be well utilized and indeed improved by the grazing of sheep. Nutritionally lamb is also one of the few sources of CLA which promotes muscle building and fat loss and contains a plethora of other vitamins and minerals including zinc, selenium, phosphorus and iron.