Greenside is a 230-acre holding on the southern slopes of the Howgill Fells. Phoebe took on the tenancy in 2017 and rebuilt the flock around Bluefaced Leicester ewes crossed with a closed Texel ram line.
The ewes lamb outdoors in early May, after the grass has flushed. Lambs are finished entirely on the upland sward and a small acreage of red clover ley reserved for the late-season finishers.
Phoebe does not creep-feed and does not house. Her lambs grow more slowly than commercial equivalents, but the resulting meat has a depth of flavour and a fine grain that her butcher customers describe as 'how lamb used to taste before the supermarkets got hold of it.'
“I want a lamb that tastes like where it came from, not like a supermarket shelf.”