Meet the Tony Stark of the lamb world - James and Will Vining. Having taken on Pitfield only a few years back, they have pioneered an incredible method of farming lamb and hogget. You may find this too ridiculous to believe, but due to the supermarket’s insistence on using lambs under 20kg dead weight (about half its live weight), sheep farmers will often not get paid for any extra weight above that threshold. This is fundamentally mad as a lamb will put on a far higher ratio of meat as it grows beyond 20kg. Seeing the opportunity, James and his brother buy up all the local Suffolk Charollais lamb from other farmers that look like they’ll be over size. They then finish them on the lush grass in the low valleys around Axminister and sell them locally to the chefs and locals who value their incredible quality. No inputs needed. Just beautiful lambs grazing on beautiful grass, producing incredible meat that’s aged for 10 days before being packed to send to you.