Search for a recipe to plan your perfect menu.
David and Pam Pengelly raise free-range lamb in the traditional way – allowing them plenty of beautiful Devonshire countryside over which to roam. This attention to animal welfare makes for happy lambs and wholesome, tasty meat. “I like to take a natural approach and for everything to be as much in keeping with the countryside,” explains David. “I’m certainly not a factory farmer.”
“I think Morrisons is a wonderful supermarket. I deal with Paul Barker and we have a fantastic working relationship. He visits us several times a year and is a brilliant judge of sheep.”
Learning how to rear sheep as a boy on his father’s farm in the 1950s, David Pengelly bought his own 10-acre smallholding in 1965. He’s come a long way since then and today is the proud owner of 300 acres of lush Devonshire farmland. As well as lambs and ewes he also keeps cows, chickens, horses, his much-loved dog Polly, and even a pet donkey. David’s experience and knowledge first drew him to our attention over 16 years ago and he’s been supplying Morrisons with quality British lamb ever since.
David's favourite lamb recipes are roast leg of lamb stuffed with leeks and tarragon and spiced lamb in wholemeal pittas. Also, don't forget to visit our Virtual Butcher for recipes and tips for preparing and cooking lamb.
Now you can track your corn fed free range egg back to the farm.
Simply match the code on your egg to one in our list to get tracking.
Not got an egg code? Find out more about Egg Tracker >
