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Old Sodbury Lamb

About Old Sodbury Lamb

we own a flock of approx. 120 north country mules, in the village of Old Sodbury. We rear up to 150 lambs each year, and sell all our meat fresh at farmers markets. Our sausages and burgers are all hand made, and We cook these at food events and shows, throughout the season.

Contact Old Sodbury Lamb

Contact name: Andy and Sarah
Website:
Telephone: 07860 462253
Email: andyandsarahwilliams@btinternet.com

Address:
Prospect Cottage
6 Church Lane
Old Sodbury
South Glos
BS37 6NB
Map

More information

Old Sodbury Lamb. We own a flock of approx. 120 north country mules,  on the edge of the Cotswold escarpment, in the village of Old Sodbury, South Gloucestershire. We rear approx 150 lambs each season, and we start lambing at the end of March. Our ewes are all scanned , early February, this helps to  give us  accurate information ,so we know if the ewe is pregnant with a single, twins or triplets !

We do all the butchery ourselves , so we  cut and pack, and hand make  our own sausages and Lamb burgers .We sell our fresh meat at a weekly farmers market on  Whiteladies road in Bristol.  We also source local venison, mainly from Badminton Estate, and make Venison burgers too.

We exhibit at food fairs ,events and shows throughout the season, including  Badminton Horse trials, and have also exhibited at Countryfile live ! for the last two years. We cook our delicious sausages, and burgers, which is all offered with our very tasty popular home made jellies and chutney. We are very passionate about what we do, and take enormous pride in offering delicious, tasty, fully traceable quality food.

We also offer a full outside catering service, doing Hog Roasts, lamb roasts and our bespoke BBQ option. We can cater for up to 300 guests, for any occasion, offering  the above, alongside  home made fresh salads, and desserts.

“Team Williams “is how I would describe us !  We  have two sons  and along with their own families they  help Andy and myself as much as  possible, from the day to day routine of the sheep work, lambing, and of course the busy times at shows and events. Helping with the carving of the hog roasts is always popular ! probably the reward of a tasty pork roll and crackling may have something to do with that !

 

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