Our Easter Special this year is pedigree Black Mountain Welsh Lamb sourced from a rare breed flock just 15 miles from The Bear.

Stuffed Saddle of Lamb at The Bear.

The Upper House Flock are pasture-reared from birth so they have a richer, sweeter flavour and leaner, slightly darker flesh.

We are cooking the saddle stuffed with chestnuts, apricot, dates and spices “like a tagine”, our chef said.

The shoulders will be used for Sunday Roast and the legs will be cooked sous-vide overnight and then caramelised in the pan.

We pride ourselves at The Bear on sourcing locally wherever we can, which is why we support the Upper House Flock.