From The Farm To The Table: Our Pedigree Oxford Downs Lamb
Here at the Star Inn The City we source the highest quality, local produce to create exquisite seasonal dishes all-year-round.
Since opening our doors just under a decade ago we have been committed to bringing guests ‘a little taste of the countryside in the city’ and our passionate chefs work tirelessly to scour the length and breadth of the Yorkshire region in search of the very best ingredients.
Working with local farms and suppliers ensures we can serve diners exceptional produce that has been grown or reared for optimum taste. Sourcing produce from the surrounding region also helps local communities to thrive and supports our environmentally friendly objectives by reducing the requirement for long-distance transport.
In part two of our ‘From The Farm To The Table’ series we shine a light on the origins of our Pedigree Oxford Downs Lamb, which is available on our Daily Specials and Sunday Lunch Menu throughout October.
In this focus piece we tell you a little bit about the history of the breed and discuss the practises we employ to ensure our customers are served only the highest quality meat.
Our Lamb: Pedigree Oxford Downs Lamb
The Oxford Downs breed originated in the 1830s after crossing Cotswold rams with Hampshire Down and Southdown ewes. Over the next five decades the breed stabilised and, as many of the early flocks were concentrated around the Oxfordshire town of Whitney, the name Oxford Downs was adopted.
At the start of the 20th century and owing to the breed’s ability to sire both early maturing lambs and large, lean, heavy lambs, the popularity of Oxford Downs exploded but in the 1970s many farmers decided to invest in imported breeds and populations dwindled.
Fast-forward to today however and Oxford Downs are undergoing a resurgence. The breed’s large and lean characteristics allow larger joints with a great depth of lean meat to be prepared. Pure Oxford Downs Lambs are also known to have excellent eating quality, earning widespread accolades for what lamb aficionados describe as ‘their mild, juicy and tender taste’.
Award-Winning Lineage
To underline our commitment to serving patrons the finest seasonal game and produce, The Star Inn The City is proud to highlight that the Pedigree Oxford Downs Lamb used in our kitchen originates from an award-winning lineage. The Prospect Elvington Flock, the source of our lamb, are the offspring of the Yorkshire and Driffield Show rosette winners, as well as a pass master of York Butchers Guild.
Consistent with our environmentally friendly values, the grass-fed Prospect Elvington Flock travelled a total of just 15 food miles on their way to our kitchen.
Emphasising our commitment to quality- and adhering to the best culinary practices- our chefs even consulted with a local butcher to understand the delicate process of butchering and preparing the lamb for use in The Star Inn The City kitchen.
Book A Table Now
Diners at The Star Inn The City can enjoy our incredible Pedigree Oxford Downs Lamb on our Daily Specials and Sunday Lunch Menu throughout October but be sure to book your table now so you can try it before it’s gone!
To view our All Day Menu please click here or check out our Sample Sunday Lunch Menu here.
Check back in with our blog for more articles from our ‘From The Farm To The Table’ series, or find out more information about our amazing Longhorn Steers Beef here.
Finally, be sure to keep an eye on our social media pages for details of any upcoming special meat arrivals and current availability.
