D’Artagnan Lamb from the West Country, UK

We’ve added an exclusive English lamb program to the D’Artagnan portfolio. Known for its mild taste and tenderness throughout Europe, the Middle East, and Asia, this is the first time it is available in the U.S.  

The West Country is a region comprised of six counties in Southwest England— Dorset, Cornwall, Devon, Gloucestershire, Somerset, and Wiltshire—known for producing the best lamb. Think of it as the UK’s equivalent of Colorado for lamb production. The UK ranks behind only Australia and New Zealand for lamb exporting, and the West Country produces the best that Britain offers.  

The tradition of raising lamb on these rolling pastures can be traced back thousands of years. There’s documentation of King Richard the Lionheart giving a charter for monks to farm sheep in those pastures in 1190. This helped the West Country earn its Protected Geographical Indication label. 

Protected Lands, Premium Lamb 

The PGI label guarantees that the lamb is born, raised, and harvested in the West Country region, and 100% grass-fed, with no grains, no feedlots or finishing farms. Only the best meat-producing lamb breeds are allowed to be called West Country lamb, and ranchers are rewarded for producing the most flavorful and tender lambs possible. 

The young lambs are born, raised, and harvested on a single farm, the same way it has been done for centuries. The tradition preserves the farmers' way of life. The grasslands support biodiversity, maintain soil structure, and sustain rural landscapes. Their lamb connects us to the generations who have tended these lands and the animals grazing them.  

Our West Country lamb is third-party certified for animal welfare. Red Tractor champions high standards across the food chain, covering animal welfare, food safety, environmental protection, and traceability back to UK assured farms. Their logo is the most recognized and most trusted farm assurance mark among UK consumers and guarantees no subtherapeutic antibiotics or added hormones ever.  

Processed By Hand 

The lamb is processed at 6 to 9 months of age, yielding carcasses of 35-42 lbs. Because it's so young, the flavor profile is mild, and the grain running through the meat is short and thin, ensuring tenderness. All cuts are hand butchered and fabricated by lamb experts with size consistency, and the chef’s end needs foremost in mind.   

Lamb is a cornerstone of British cuisine, holding an iconic place in the traditional Sunday roast, often as a leg or shoulder, served with potatoes, seasonal vegetables, and mint sauce or gravy. Regional classics like shepherd’s pie, Lancashire hotpot, and comforting stews highlight the meat’s rich, distinctive flavor. Versatile enough for fine dining applications, as well as classic pub grub, our West Country lamb brings all that flavor and heritage to the U.S. in this exclusive program under the D’Artagnan label.