Greenfield Lamb, based at Norton Barn Farm in Twycross, have been rearing natural and fresh lamb for 50 years.

Martin Greenfield took over the tenancy from his father, Peter, in 1996 and has been slowly changing from a traditional mixed farm to a specialist sheep unit. He is assisted in the family business by his wife Mary, daughter Rebecca and son Ben, who manages the Greenfield Eggs side of the business.

Our aim is to provide people with good quality meats and eggs at the right price. Our qualified butchers expertly cut and package to customer requirements on our farm. We strongly believe that we must produce what the customer wants, whether we are supplying a retailer or selling direct. We enjoy talking to customers about what we do and what they want.

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