South West Lamb

The area of the South West of England has PGI status for its lamb.
That’s why we choose it for your kitchen!

The combination of a great natural product and our purchasing philosophy to ‘only buy whole lambs directly from one abattoir to one classification’ has encouraged our chef customers to tell us they get ‘a match made in heaven’.

We deliver an unrivalled consistency of shape, size and flavour as well as a great variety of cuts created by our master craftsmen to ensure chefs have a real point-of-difference on their menus.

Herby granite pastures and salty air help create a delicious, succulent flavour. We think Cornish lamb is some of the best in the world!

Lamb Pavé is a great bit of lamb – big on flavour and tender. We created a dish using the lamb paves from the ‘Product of the Week’ , served with chorizo, wild garlic and white bean ragu and wild garlic aioli and it sold out at lunchtime.
Tom Bainbridge, Chef & Co-owner – The Tilbury and White Hart
South West Lamb Pavé

Aubrey Allen is proud to be associated with and/or a member of the following organisations.

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