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Peak fresh season and Love Lamb Week. The roast comes back, push the classic joints.
Slow-cook season starts. Cut of the week, the marsh in autumn light.
Christmas orders open. Reserve the box, warm the kitchen.
Christmas deadlines and the family year. Order by the date, then rest.
Frozen salt marsh lamb, sold plain and proud. Quiet marsh, slow cooking.
Countdown to lambing. Six Nations tables and St David's Day.
Lambing begins. New life on the farm, frozen lamb for Easter.
Easter on frozen salt marsh lamb. Ewes and lambs in the spring fields.
Lambs learn the marsh. Barbecue cuts and the last of the frozen.
Early summer and hay. The grill, Father's Day, the greening marsh.
The fresh season returns. The big moment of our year.
High summer and our PDO anniversary. Farm shop open daily.
Photo readyIt is Love Lamb Week, and there is no week we love more here on the Gower. Our new-season salt marsh lamb is out on the marsh now.
▶Video readyThe roast is back on Sundays, and nothing beats a whole leg of our salt marsh lamb in the middle of the table. Whole leg is £54.
Photo readyThe light softens out here this time of year and the flock spreads across the samphire and sea aster. This is where they spend their lives.
▶Video readyDid ewe know our flock roams around 4,000 acres of open salt marsh here on the Gower. That is roughly a fifth of all the salt marsh in Wales.
Photo readyA whole shoulder is our pick for an easy Sunday, slow roasted until it pulls apart with a fork. Whole shoulder is £40.
▶Video readyOne of our regulars told us it was the best lamb they had ever cooked, and messages like that mean the world to us. Thank you for cooking with us.
We spent a morning with a local chef cooking our salt marsh lamb their way, and we cannot wait to show you what they made. More to come very soon.
▶Video readyOur carvery leg comes boned and rolled, so it carves into neat slices straight to the plate. Boned and rolled leg is £60.
Photo readyWeobley Castle has stood over our marsh since the early 1300s, and it never looks better than on a crisp autumn morning. Tickets are at the farm shop.
Photo readyMorning starts with the flock coming down the lane, unhurried, the way it has for generations. This is the rhythm of the farming year here.
Photo readyFor something a little special, a whole loin of salt marsh lamb roasts beautifully and serves a small table well. Loin is £56.
Photo readyDan heads up the farming here, out on the marsh in all weathers keeping an eye on the flock. He knows every tide by heart.
▶Video readyWhen a big tide comes in over about 7.4 metres, the whole marsh floods and the flock gathers itself in around ten minutes. That is rush hour on the Gower.
▶Video readyCut of the week is back for the cold months, and we are starting with neck, the heart of a proper Welsh cawl. Neck is £13.
Photo readyThe nights are drawing in now and the flock is out grazing the samphire and sea lavender that make our lamb what it is. Slow season has begun.
▶Video readyA customer wrote to say our lamb was the star of their Sunday table, and their family had never tasted anything like it. Thank you for having us round.
▶Video readySlow cook a couple of our lamb shanks for a few hours and the meat falls clean off the bone. Shanks are £16.
Photo readyFrom the marsh you can see Weobley Castle watching over the estuary, as it has since it was built around 1304. It sits right on our farm.
Photo readyDid ewe know a wind behind the tide can push it higher or lower than the table ever says. The marsh keeps us on our toes.
Photo readyOur slow cook box is built for this weather, packed with the cuts that love a long, low oven. The slow cook box is £60.
▶Video readyRain, wind or the odd bit of sun, the flock is out on the marsh in all weathers, and so are we. It is the only way they know.
If you ring the farm, chances are Dorothy will answer, and she will happily talk you through your order. She has a soft spot for a good cawl.
Photo readyOur diced salt marsh lamb is ready for the pot, perfect for a hotpot or a slow stew on a dark evening. Diced is £11.
Photo readyAn aerial over the estuary shows just how much open marsh the flock has to roam. This is the Gower at its wildest.
▶Video readyWe are humbled by the reviews you leave us, and here are a few of the kind words from your kitchens. Thank you, truly.
Photo readyOur winter warmer box brings together the cuts made for slow, cosy cooking through the cold months. The winter warmer box is £90.
Photo readyWe are starting to take Christmas orders for our salt marsh lamb, so if you would like ours on your table this year, now is the time to have a think. More details to follow.
▶Video readyOur lambs stay with the ewe for about six weeks, then spend the rest of their lives out on the salt marsh. They are born to it.
Photo readyA pair of Barnsley chops under the grill is a quick, hearty supper for a cold night. Barnsley chops are £22.
Photo readyOur whole Christmas box is the centrepiece for a big family gathering, and you can reserve yours now. The whole box is £290.
▶Video readyA customer told us our lamb made their Sunday roast the best it has ever been, and we could not be prouder. Thank you for cooking with us.
Photo readyOur salt marsh lamb mince makes a cottage pie worth coming home to on a dark evening. Mince is £11.
Photo readyWeobley Castle stands quiet over the marsh in November, wrapped in mist off the estuary. It has watched these tides for seven hundred years.
Photo readyDid ewe know the marsh is common land, shared between seven farms with no more than five sheep to an acre. It keeps the marsh healthy for all of us.
Photo readyIf a whole box is more than you need, our half Christmas box suits a smaller table just right, and you can reserve yours now. The half box is £145.
Photo readyRowland has been part of this farm for as long as any of us can remember, and it was under his lead we began selling as Gower Salt Marsh Lamb in 2004. He is where our story starts.
▶Video readyNothing warms a November kitchen like lamb shanks braised slow until they fall off the bone. Shanks are £16.
Photo readyChristmas orders are filling up nicely, and we would hate for you to miss out on ours this year. Have a word with us whenever you are ready.
▶Video readyWe love reading the reviews you leave after cooking our lamb, and here are a few that made us smile this month. Diolch to every one of you.
▶Video readyChristmas ordering is open, and the last date for guaranteed Christmas delivery is Monday 21 December, so get yours in and we will do the rest.
Photo readyA whole salt marsh leg is the easiest centrepiece there is, mild and sweet from the marsh and ready to feed the table on the big day.
Photo readyThe old castle wears winter well, standing quiet over the marsh the way it has since the early 1300s.
Photo readyDid ewe know a tide of about 7.4m and above floods the marsh and gathers the whole flock in roughly ten minutes.
Photo readyIf you want something a little special this year, a loin carves into neat rounds and puts the sweet marsh flavour right at the middle of the table.
▶Video readyWe never tire of reading these, so here are a few words from folk who cooked our lamb this year.
Photo readyA gentle nudge, the last date for guaranteed Christmas delivery is Monday 21 December, so this is the week to order.
▶Video readyOur carvery boned and rolled leg does the fiddly work for you, so all that is left on the day is the carving.
Photo readyAs the year winds down we have been looking back on the tides, the weather and the flock, grateful for another season and for everyone who chose our lamb.
▶Video readyThe last Christmas vans leave the farm today, so a big thank you to everyone who ordered, your lamb is on its way.
Photo readyNadolig Llawen from all of us on the farm, and however you are spending today, we hope the table is full and the company is good.
Photo readyLeftover lamb goes a long way, and a bag of our diced is the shortcut to a warming curry or hotpot between Christmas and New Year.
Photo readyBetween the years the marsh is still and grey, the flock down low and the tide doing its slow work, and we would not swap it.
Photo readyBlwyddyn Newydd Dda from the farm, thank you for a wonderful year, and here is to the tides and seasons of the next one.
▶Video readyCome rain, wind or frost, the flock is out on the marsh and so are we, and this is winter on Gower.
Photo readyJanuary is made for slow cooking, and our Slow Cook Box is a box of the cuts that reward a long, gentle afternoon in the oven.
Photo readyOur frozen hogget steaks are a little older and a little deeper in flavour, and they grill up beautifully on a cold night.
Photo readyThe farm shop sits beneath Weobley Castle, and even in the quiet of January the view over the estuary is worth the trip.
Photo readyDid ewe know our marshes run to about 4,000 acres, roughly a fifth of all the salt marsh in Wales.
Photo readyFor a proper Welsh cawl there is nothing like a piece of our neck, slow cooked until it falls apart.
▶Video readySome lovely words from folk who cooked our lamb over the winter, diolch to every one of you.
Photo readyFrozen and ready when you are, our hogget Barnsley chops are a big, meaty chop for a proper winter dinner.
Photo readyA pair of shanks, braised until the meat slides from the bone, is our idea of a perfect January dinner.
▶Video readyWhen the big tide comes in, the whole flock heads up the marsh together, and this is rush hour Gower style.
Photo readyDan is out on the marsh most mornings this time of year, checking the flock and the fences before the light comes up.
Photo readyIf the cold has truly set in, our Winter Warmer Box is a freezer full of the cuts that make the season bearable.
Photo readyThe estuary at low tide is all silver channels and wading birds, the marsh resting before spring.
Photo readyThe ewes have been scanned and we now know roughly how many lambs are on the way this spring, singles, twins and the odd set of triplets.
Photo readyThe Six Nations is back, and our minted burgers, Rowland's own recipe, are exactly what a match day calls for.
Photo readyWeobley Castle sits right here on the farm, and on a crisp February afternoon there is no finer spot to look out over the marsh.
▶Video readyScanning is behind us and now we count down to lambing in the middle of March, when the next generation arrives on the farm.
▶Video readyAnother match weekend calls for something quick, and our leg steaks are on the grill and on the plate in minutes.
Photo readyFor a quiet dinner for two this weekend, a loin carves into tender rounds with that mild, sweet marsh flavour.
▶Video readyA few kind words from customers this month, and diolch to everyone who took the time.
Photo readyAnother match weekend, another reason to fill the table, and our Winter Warmer Box has the cuts to feed the room while the game is on.
Photo readyDid ewe know the wind can push a tide higher or lower than the table says, so we watch the sky as well as the clock.
Photo readySt David's Day is nearly here, and there is no better bowl for it than a cawl slow cooked with a piece of our neck.
Photo readyA whole shoulder, roasted low and slow, is our favourite way to see off a cold February Sunday.
Photo readyOur lambing is late on purpose, mid March into May, for kinder weather, longer days and more grass for the ewes.
We designDydd Gwyl Dewi Hapus from all of us on the Gower, where our lamb is born and reared and there is nowhere we would rather farm.
Photo readySlow roast our whole salt marsh shoulder low and long and the meat gives way with a fork.
Photo readyDid ewe know our lambs graze on samphire, sea lavender and sorrel out on the marsh, and that is what gives the meat its mild, sweet flavour that is never salty.
Photo readyDan has the shed bedded down and the ewes close in, waiting on the first of the season, the busiest few weeks of our whole year.
Photo readyOur frozen hogget steaks carry a deeper, fuller flavour from an extra year out on the marsh.
▶Video readyWe are always a little chuffed to read these, so thank you to everyone who has left us a review this year.
▶Video readyThe first lambs of 2027 have arrived, and there is no better sight than a new lamb finding its feet in the spring light.
Photo readyA Barnsley chop is a double loin chop cut right across the saddle, made for a hot grill or barbecue.
Photo readyLambing means broken sleep and torchlit checks through the small hours for the whole family, and we would not swap it.
▶Video readyEwes and their lambs taking their first days together on the fields, the next generation of our Gower flock.
Photo readyPlanning an Easter table? Our frozen hogget Barnsley chops make a proper centrepiece and are ready to order now.
▶Video readyA whole leg of salt marsh lamb is the classic Easter Sunday roast, and our frozen legs are ready for the courier.
Photo readyWeobley Castle has stood over our marsh since the early 1300s, and it is the backdrop to everything we do.
Photo readyWe lamb late on purpose, so we do not chase fresh Easter lamb, and our frozen salt marsh lamb is here for your table instead.
Photo readyThe fields are full of ewes and lambs now, all legs and noise in the spring sunshine before they head out onto the marsh.
Photo readyThe farm shop at Weobley Castle is open through the Easter holidays, so come and find us by the marsh.
▶Video readySlow roast our salt marsh shoulder low and long, and the meat simply falls off the bone.
▶Video readyLambing does not stop for the weather, and neither do we, whether it is sun, showers or a wind off the estuary.
If you ring the farm it is usually Dorothy who picks up, and she is the warm voice of the place.
Photo readyA salt marsh shank braised slowly in stock until tender is hard to beat on a cool spring evening.
▶Video readyOne of our customers wrote to say our lamb was the best they had cooked in years, and that means the world to a family farm like ours.
Photo readyDid ewe know a tide of around 7.4 metres floods the marsh and gathers the whole flock in about ten minutes.
Photo readyOur quarter box is a proper mix of salt marsh cuts, from roasting joints to chops, enough to fill a family freezer.
Photo readyThe lambs are growing fast on spring grass, staying close to their mothers for about six weeks before the marsh becomes their home.
Photo readyFrom the air you can see the whole estuary and the marsh where our flock grazes across it.
▶Video readyA rack of salt marsh lamb, trimmed into cutlets, is the smart cut for spring entertaining and cooks quickly under a hot grill.
▶Video readyThe first lambs are making their way out onto the salt marsh now, where they will spend the rest of their lives.
Photo readyOur frozen whole leg is still the finest Sunday roast we know, mild and sweet from the marsh.
Photo readyWill heads out with the camera to catch the flock settling onto the marsh for the summer, the best office in Wales.
▶Video readyThis is the drove, the whole flock walking down the lane on their way to the marsh, and the traffic waits for sheep this time of year.
Photo readyOur salt marsh mince makes a ragu or a shepherd's pie with a flavour you just do not get from ordinary lamb.
▶Video readyAnother kind review landed on our Google page this week, five stars for the farm shop welcome.
Photo readyThe young lambs are learning the marsh now, following the older ewes to the samphire and sea lavender where the flavour begins.
Photo readyWeobley Castle has looked out over this marsh since the early fourteenth century, and the whole estuary opens out below it.
Photo readyOur Summer Sizzler box is built for the barbecue, packed with chops, burgers and steaks ready for the grill.
Photo readyWith the flock out on the marsh, our thoughts turn to the fields and the first cut of hay for winter feed.
Photo readyOur frozen salt marsh lamb is winding down for the summer, so a half box now keeps your freezer stocked until fresh returns.
▶Video readyA thick leg steak straight onto a hot barbecue, pink in the middle, is summer on a plate.
▶Video readyOur flock is spread across four thousand acres of salt marsh now, about a fifth of all the salt marsh in Wales.
▶Video readyThe marsh is greening up nicely now and the flock is settled out on the flats for the summer.
Photo readyRowland's minted burgers are the easiest way to get salt marsh lamb on the grill this weekend.
Photo readyWeobley Castle has stood over our fields since the early 1300s, and it never gets old looking up at it.
Photo readyLong days and dry weather mean we are busy getting the hay in for the winter ahead.
Photo readyOur lamb spare ribs love a slow cook on the barbecue until they turn sticky and tender.
▶Video readyWe are always chuffed to read the kind words people leave us after their first box arrives.
Photo readyThe lambs are out on the samphire and sea aster now, and that diet is what makes the flavour so mild and sweet.
Photo readyThe Summer Sizzler Box is a proper Father's Day treat, packed for the grill and ready to order.
Photo readyWishing all the dads a good one today, from all of us here on the farm.
▶Video readyOur marshes run to around 4,000 acres, about a fifth of all the salt marsh in Wales.
Photo readyLeg chops are quick over hot coals and stay lovely and juicy, a real summer favourite.
Photo readyWhen the tide drops right back the estuary opens up for miles, and the flock has the run of it.
Photo readyThe fresh Gower Salt Marsh season is almost back, and we cannot wait to bring you the first cuts.
▶Video readyFresh Gower Salt Marsh lamb is officially back in season, and we could not be prouder to say it.
Photo readyThe very first fresh whole legs are ready now, the pick of the new season for your Sunday table.
Photo readyFresh season means lamb that has spent its life out on the marsh, ready for you within the day.
Photo readyA fresh loin is tender and lean, perfect for a special summer dinner without much fuss.
▶Video readyIt means a lot when people come back and tell us this was the best lamb they have tasted.
Photo readyA tide of about 7.4 metres floods the marsh and brings the whole flock together in around ten minutes.
▶Video readyA fresh whole leg roasted slow is the Sunday dinner our marsh was made for.
Photo readyPop by the farm shop and you can pick up tickets to look around the castle while you are here.
Photo readyWe lamb deliberately late, mid-March into May, for kinder weather and plenty of good grass.
▶Video readyFresh rump is quick to cook and full of flavour, a smart midweek cut when time is short.
Photo readySamphire, sea lavender and sea aster are what the flock grazes, and none of it makes the meat salty.
Dorothy is the warm voice on the end of the phone, so do give us a ring if you need a hand choosing.
Photo readyA whole shoulder cooked low and slow falls apart beautifully and feeds the whole table.
Photo readyOur farm shop at Weobley Castle is open daily through the summer, generally until five o'clock.
Photo readyHigh summer out on the flats, the flock spread wide across the greenest grazing of the year.
Photo readyBarnsley chops are a proper double cut, brilliant on the barbecue at the height of summer.
Photo readyOur marshes are common land shared by seven farmers, with no more than five sheep to the acre.
We designOn this day in 2021 we became the first UK food to earn PDO status after Brexit, the same protection as Champagne.
Photo readyLamb shanks cooked long and slow are pure comfort, even on a warm evening.
Photo readyThe castle looks its best in the summer light, right here on the farm above the marsh.
▶Video readyFarming here since the 1950s, and it is a real joy to see the next generation learning the marsh.
Photo readyLittle lamb cutlets cook in minutes and are always the first thing to go at a summer barbecue.
We designVisitors who find us over summer often say the flavour is milder and sweeter than they expected.
Photo readyFrom above you can see the whole sweep of the estuary and just how much marsh the flock roams.
Photo readyOur lamb mince is a midweek hero, mild and sweet in everything from a ragu to a shepherd's pie.
Photo readyFresh season carries on right through to Christmas, so there is plenty of good lamb ahead.
Photo readyLate summer is a lovely time to visit the farm shop before the quieter autumn days set in.
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