We have several traditional breeds of sheep – Oxford Downs, a large, local sheep with magnificent joints and cuts; alongside Greyface Dartmoors and Gotlands which we selected for their exceptionally delicious meat and wonderful wool. All three are hardy, old-fashioned breeds that are well-adapted to a varied, pure pasture-fed diet.

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We also raise slightly older lambs – these are called hoggets once they reach a year old. These slow-reared lambs give a delicious combination of tender lamb with slightly fuller flavour and larger cuts – a popular choice for discerning chefs!

Half a hogget is about £150 depending on weight.


Also available, please email to enquire. These are fattened older sheep that give rich, darker meat. Traditionally, this was the favoured form of sheep meat. I was interested to find the wonderfully named website Much Ado About Mutton


Leg of lamb  £22.50/kg
Shoulder of lamb  £19.50/kg
Loin chops or Barnsley chops  £25/kg
Rack of lamb £30/kg
Lamb cutlets £32/kg
Diced lamb  £26/kg
Minced lamb  £17/kg
Lamb’s liver  £15/kg
Lamb’s kidneys  £1.75 each
Lamb’s hearts  £2 each
Neck of lamb on the bone £14/kg
Neck fillet £25/kg
Breast of lamb £12/kg


Please email Rose with your order, specifying joint sizes or any special requirements. You may arrange collection from the farm or Rose offers free local delivery where possible.

Your order and a delivery or collection time will be confirmed by email and an invoice will be emailed for payment by bank transfer in advance.

If you would prefer to order by phone, please call Rose on 07535 611919

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Alicia Howard, Chearsley

★ ★ ★ ★ ★

“The leg of lamb was superb!  Tender and full of flavour.

Fed eight people with lots left over.”

Naomi Hargreaves, Oxford

★ ★ ★ ★ ★

“The flavour and tenderness from both the beef and lamb from the farm are exceptional.

In over 30 years of cooking, I would say that the quality of this meat could not be beaten.”

Viv Birkby, Cuddington

★ ★ ★ ★ ★

“Your meat for our slow roast of choice for New Year’s Eve was amazing!

Thank you!”

Nick Puttick, Chearsley

★ ★ ★ ★ ★

“It was the best steak I’ve had for as long as I can remember.”


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