We always source our lamb from Wales or just on the border. We mature our lamb as we do our steak in our Himalayan salt chiller.
HOW IT WORKS?
REDUCE MOISTURE - Excess moisture is drawn out of the lamb through the salty atmosphere. Air humidity is lowered, and in turn, the meat imparts its moisture into the air.
TENDERISE - The dry environment salt walls maintain, promotes the desired chemical reactions to take place within the meat. This includes the denaturing of protein fibres, which tenderises the meat to provide a heightened level of succulence.
ANTI - MICROBIAL - The use of Himalayan salt wall in our maturation chamber creates an anti - microbial environment which prevents bad bacterial growth and adds the possibility of maturing the lamb for longer.
GREAT ROASTS - The culmination of these benefits a salt wall brings to the chamber leads to a truly exquisite flavour only obtained from this process.