For many years, in the early autumn, we have bought lamb from Mr Roberts, the butcher in Bala, North Wales. I discovered T.J. Roberts and Sons butcher’s shop when working with William Watson on his Chinese art books published by Yale University Press. He lived in a remote farmhouse north of the town. It is a magic place which we are glad to still have some contact with.
Mr Roberts’s meat is all locally produced to the extent that he can name the breeding and farmer who produced everything he sells. Our lamb was a Texel cross reared six miles from Bala along the Dee Valley.
The deep freeze is ready. As well as a lamb, butchered to our needs, we have ordered steaks and minced Welsh beef. The package is due to arrive on Wednesday.
