The Lambing Shed Deli of the Month


Lambing Shed Hr 10 Copy

When the Mitchell family started rearing sheep almost 60 years ago on their 160ha Cheshire farm, they were one of the first in the county to provide those buying their meat with a farm-to-fork ethos. In 2015 they launched The Lambing Shed, where they sell meat from their herd along with top-quality produce from other local suppliers.

The one-time barn is flooded with natural light from floor-to-ceiling windows, while shelves designed like beehives seem slightly meta when stacked with Calvia rapeseed honey. However, when piled high with Ten Acre crisps, Manchester Smokehouse salmon, some superb Cheshire cheeses and Silver & Green paprika chilli olives, they work just fine.

At home on Moseley Hall Farm, Michael Mitchell and his son Robert are responsible for more than 2,500 sheep and 250 cows. They practise immaculate animal husbandry, before sending the livestock to the on-site butcher for slaughter. The food miles could not be fewer.

Take time to chat with the staff in the butcher’s. They are incredibly knowledgeable and brimming with tips and ideas on how to prepare unusual cuts and what is at its peak at any given time of the year.

If you’re in need of some inspiration on what to cook with your haul, look no further than the on-site café with its sun-trap garden. We can wholeheartedly recommend the warm duck breast salad with roasted clementine served with a balsamic dressing. Matched with a crisp glass of Laughing Giraffe chenin blanc, it’s a perfect taste of early summer. Another way to get the real Cheshire experience is to opt for a sharing charcuterie board of the county’s prime cuts. It’s fantastic value at £15 and contains all manner of cured meats, blue Cheshire cheese and doorstop chunks of freshly baked sourdough bread.

Lambing Shed Hr 10 Copy

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