The remarkable taste qualities of British Quality Standard lamb are largely linked to breeding methods which favor the great outdoors.
Born and raised in the open air, the British Quality Standard lamb spends his life in the best natural conditions possible.
The land on which he grew up covers hilly areas, unusable for the production of cereals.
These lands benefit from an oceanic climate with high rainfall, producing an abundance of grassland.
Farmers benefit from more than two centuries of experience, guaranteed by incomparable know-how.

These conditions favoring a diet composed of fresh herbs make it possible to produce a meat which, in addition to its incomparable flavor, has the most interesting nutritional properties.
Thus, various studies have indicated that animals fed on fresh grass produced 75% more Omega 3 than the others but also 300% more vitamin E and 400% more vitamin A!
With all that these components are of interest in terms of health for those who consume them, inter alia for their antioxidant action.
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ANIMAL WELLBEING
As animal comfort is literally written into the genes of breeders across the Channel, needless to say, they are particularly concerned with the well-being and health of their animals.
Thus, farms are subject to extremely strict regulations and professional codes of conduct developed by the "Red Tractor" program, which monitors breeding conditions but also the feeding of livestock and the possible uses of veterinary products

This is how, on arrival, we find on the market simply remarkable meat, guaranteed by the "Quality Standard Mark" which allows us to opt for it with complete confidence.

AVAILABILITY
One of the great attractions of British Quality Standard lamb lies in its availability which covers 365 days.
It is between April-May and December-January that this exceptional meat is both the tastiest and the most affordable.

AN INCOMPARABLE EXPERIENCE
Across the Channel, most of the area devoted to cattle breeding covers hilly land, unusable for cereal production.
A happy consequence of this apparently unattractive topography, local professionals, having seen their activity de facto restricted to farming, thus benefit from more than two centuries of experience in this field.
And as you can imagine, this has generated incomparable expertise.

THE CHOICE OF BREEDS
To ideally meet the criteria underlying the British Quality Standard, we must end up with an animal that is rustic, precocious, docile and not too heavy.
Today, this beef cattle is the result of reasoned crossbreeding that produces meat that is tender, red and tasty at the same time.
The main meat or mixed breeds currently used are: Limousine, Aberdeen Angus, Charolaise, Simmental, Hereford, Blanc Bleu Belge, Blonde d'Aquitaine, South Devon, Welsh Black and the Shorthorn.

DEMANDING SPECIFICATIONS
The breeding conditions meet very strict specifications.
It is particularly concerned with veterinary care, food, animal welfare, traceability and the environment.