Our Highland lamb is grass fed and naturally reared to provide meat which is tender and full of flavour. Lamb is generally sourced from the North East of Scotland and hand selected to strict weight specifications. It is then hung on the bone for a minimum of 5 days before being butchered into required cuts.

Know your lamb cuts:

Click on the different cuts on the right to view more information and cooking methods

  • Our Meat

    Dry Cure Bacon

    Dry-Cured and thick cut

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  • Where we Started

    My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local Perth shop.
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  • Our Shops

    Opening Times Mon - Fri 7am - 5pm, Sat 7am - 4:30pm

    • Perth Shop Manager: Bruce

      Telephone: 01738 626376

    • Auchterarder Shop Manager: Paul

      Telephone: 01764 664888

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