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Learning how to rear sheep as a boy on his father’s farm, David Pengelly bought his own 10-acre smallholding in 1965. Now the proud owner of 300 acres of lush Devonshire farmland, he’s been supplying Morrisons with the finest quality lamb for the last 16 years.

David and Pam Pengelly raise free-range lamb in the traditional way – allowing them plenty of beautiful Devonshire countryside over which to roam.

“I like to take a natural approach and for everything to be as much in keeping with the countryside as possible,” David explains. “I think lamb tastes better reared on grass. I’m not a factory farmer.”

The Pengelly’s commitment to only the very finest sheep-rearing methods has seen them win numerous awards for the quality of their animals. At its busiest in the spring, the farm is home to 500 lambs and 280 ewes moving from field to field to find the freshest grass. Then from May onwards, the spring lamb is sent to Morrisons.

“I think Morrisons is a wonderful supermarket,” David says, “and I really like the idea of Market Street, with its proper butcher and baker and so on.” He’s also adamant about supporting British farmers: “I think the quality’s significantly better than the imported stuff.”

With all of Morrisons’ lamb now 100% British, we’re very much in agreement.

Why not try David's favourite lamb recipes - roast leg of lamb stuffed with leeks and tarragon or spiced lamb in wholemeal pittas? Don't forget to check our meat specialist Roy Craven's top tips for preparing and cooking lamb too.