Jersey lamb is a taste of our island's green pastures and coastal air. Raised on small family farms where sheep graze on herb-rich grassland and cliff-top meadows, our lamb has a distinctive sweet, delicate flavour that reflects the quality of Jersey's land. This is lamb as it should be—naturally reared, locally born, and utterly delicious.
When you choose Jersey lamb, you're supporting island farmers who care deeply about animal welfare, environmental stewardship, and producing meat of exceptional quality.
Centuries of Island Sheep Farming
Sheep have grazed Jersey's clifftops and inland pastures for centuries. In the days before tourism and finance, farming was the backbone of island life, and every farm kept a small flock of sheep for meat and wool.
Jersey's sheep farming tradition has always been small-scale and family-focused. Unlike the vast commercial flocks of mainland Britain, Jersey's farms typically keep just a few dozen sheep, allowing for individual care and attention. This personal approach results in healthier animals and better-quality meat.
Today, Jersey's sheep farmers are continuing this proud tradition. Many are third or fourth-generation farmers, working the same land their grandparents farmed. They're committed to high welfare standards, sustainable grazing practices, and producing lamb that honours Jersey's agricultural heritage.
Pasture-Raised on Herb-Rich Grassland
Jersey's farmers raise a variety of traditional British sheep breeds, chosen for their hardiness, flavour, and suitability to our island climate. Common breeds include:
Suffolk and Texel crosses
: Popular for their fast growth and excellent meat-to-bone ratio **Romney and Charollais**: Hardy breeds that thrive on Jersey's coastal pastures **Traditional rare breeds**: Some farmers keep heritage breeds like Dorset Horn or Jacob sheep
What Makes Jersey Lamb Special
Our lamb benefits from:
- •Herb-rich pastures: Jersey's grassland is naturally diverse, with wild herbs and clovers that add complexity to the meat's flavour
- •Sea air and coastal grazing: Many flocks graze on clifftop meadows, where the salt air and mineral-rich soil contribute to the lamb's distinctive taste
- •Small-scale farming: Individual attention means healthier, less-stressed animals
- •Short supply chains: From farm to table in days, not weeks
Seasonality
Jersey lamb is available year-round, but there are two distinct seasons:
- •Spring lamb (March-June): Young lambs born in late winter, tender and mild
- •Autumn lamb (August-December): Older lambs that have grazed all summer, with richer, more developed flavour
Both are excellent, just different. Spring lamb is delicate and sweet; autumn lamb is more robust and flavourful.
Regenerative Grazing: Farming in Harmony with Nature
Jersey's sheep farming is inherently sustainable. Our small-scale, pasture-based system has minimal environmental impact and actively benefits the landscape.
Regenerative Grazing
Sheep grazing plays a vital role in maintaining Jersey's iconic coastal landscape. Without grazing, our clifftop meadows would become overgrown with scrub, losing their biodiversity and beauty. Sheep keep the grassland open, allowing wildflowers to thrive and providing habitat for birds and insects.
Low-Input Farming
Jersey's sheep are raised almost entirely on grass, with minimal supplementary feed. They don't require the intensive grain feeding common in industrial meat production. This means:
- •Lower carbon footprint
- •No competition with human food crops
- •Healthier, more natural diet for the animals
- •Better-tasting meat
Animal Welfare
Jersey's small flock sizes mean farmers can monitor each animal individually. Sheep are raised outdoors year-round (Jersey's mild climate makes this possible), with access to shelter when needed. Lambing is carefully managed, and animals are handled with care throughout their lives.
When you buy Jersey lamb, you're supporting a farming system that respects animals, protects the environment, and sustains rural communities.
Your Guide to Buying & Cooking Jersey Lamb
Jersey lamb is available from farm shops, butchers, and some supermarkets across the island. Here's how to make the most of it.
When to Buy
: Spring lamb (March-June) is tender and mild, perfect for quick cooking. Autumn lamb (August-December) has richer flavour and is ideal for slow roasting. Both are excellent—it's a matter of personal preference.
Where to Buy
: For the best selection, visit farm shops that sell their own lamb or local butchers who source from Jersey farms. Many farmers also sell directly—look for signs at farm gates or ask at farmers' markets.
What to Look For
: Jersey lamb should have a fine grain and a light pink colour (darker meat indicates an older animal). The fat should be creamy white, not yellow. Ask your butcher about the farm it came from—traceability is a sign of quality.
Cuts to Try
- •Leg: Perfect for roasting, serves 4-6 people
- •Shoulder: Richer and more flavourful, ideal for slow cooking
- •Rack: Elegant and quick to cook, perfect for special occasions
- •Chops: Great for grilling or pan-frying
- •Mince: Excellent for shepherd's pie, meatballs, or burgers
How to Cook It
Jersey lamb is naturally tender and flavourful, so it doesn't need complicated preparation. A simple roast leg with rosemary, garlic, and Jersey butter is hard to beat. For chops, a hot pan and a few minutes on each side is all you need.
The key is not to overcook it. Lamb is best served pink (medium-rare to medium). Overcooking makes it dry and tough.
Our Favourite Lamb Recipes
A Sunday roast with Jersey lamb, Jersey Royals (when in season), and seasonal vegetables is an island classic. Or try slow-roasted shoulder with Jersey cider and root vegetables for a comforting autumn feast. Simple, local, and utterly delicious.
Ready to get cooking? Explore our collection of seasonal recipes perfectly suited for Jersey Lamb.
See All Jersey Lamb RecipesSeasonality
Peak Season
August, September, October, November, December
Available
January, February, March, August, September, October, November, December