It's Almost Love Lamb Week...

Are You Feeling Traditional Or Adventurous?

Love Lamb Week is here, and it's the perfect excuse to celebrate one of Britain's most underrated ingredients!

Lamb has been on British tables for centuries - Sunday roasts, shepherd's pies, hearty stews... the lot! You could say it's literally woven into our food history. But it's not only a British thing. Lamb (and its close cousin, mutton) has been feeding people across the Mediterranean and Middle East for even longer, which is exactly why it works so well in many different dishes!

So here's the question: when it comes to lamb, are you a traditionalist or an adventurer?

Do you stick with the classics, gravy and all? Or do you like your lamb with a few unexpected twists...? Good news, we've got a pie and a pasty for both camps!!

Team Traditional: The Sheep Pie

If your idea of comfort food is a roast dinner, our Sheep Pie is your match!

Inside, you'll find a mix of tasty lamb and mutton, slow-cooked in a rich redcurrant gravy with peas, swede, carrot and a touch of mint, all wrapped in buttery shortcrust pastry. Think of it as a Sunday roast, cleverly tucked inside a pie!

We call it the Sheep Pie rather than a "lamb pie" for a reason - mutton (that's sheep meat aged over a year) brings a bolder, more gamey depth than lamb alone, and we're not shy about it. No dressing it up as something it isn't.

It's honest, hearty cooking, and it's collected the awards to prove it - Gold at the Taste of the West Awards among them, and a nod as one of the best pies on the UK football circuit!

Why lamb and mint works so well...

It's a pairing that's stood the test of time for good reason. Mint cuts through the richness of the meat, while the sweet redcurrant gravy ties the whole thing together!

Team Adventurous: The Lamb Maroc Pasty

Now for something a little different...

Our Lamb Maroc Pasty takes West Country lamb on a journey well beyond the village pub - chunks of lamb, chickpeas, sweet dried apricots, sun-dried tomatoes and a warming blend of Moroccan-inspired spices, all wrapped in the same signature shortcrust pastry!

Here's the twist most people don't know: pasties themselves almost certainly didn't start in Cornwall. Folded pastry parcels stuffed with meat and spice go back to the Fertile Crescent, the region around the Tigris, Euphrates and Nile, where early farmers first learned to grind grain into flour and wrap it around a filling to carry with them!

Variations of that idea travelled right around the Mediterranean for thousands of years before pasties became a British icon. So really, the Lamb Maroc Pasty isn't the odd one out - it's the pasty going back to its roots!!

The apricots bring subtle sweetness, the chickpeas add texture, and the spices bring warmth rather than heat. Bold without being overpowering. Different without being strange!

Why Lamb Deserves More Love

Lamb is one of those ingredients that rewards good cooking. It carries flavour brilliantly, works with herbs and spices in equal measure, and can be comforting, hearty or adventurous depending on what you pair it with.

That's exactly why it earns its place in both of these bakes. One leans into traditional British flavour. The other leans into the Mediterranean roots the whole pastry-parcel tradition came from in the first place.

Both start with proper, well-sourced lamb - and Love Lamb Week (running since 2015) exists precisely to put British sheep farmers and their meat in the spotlight, which is where we come in.

So...Which Team Are You On?

Go on - Take a Chunk!