Lambs at the Market serves a modern british menu, head chef and joint owner Troy Lamb is a big advocate of local produce, at present using two local farms (Broad Nook farm in Selston and Bates farm in Pleasley) to source meat.
Also seasonal use of Welbeck estate. Vegetables come from Maxeys farm in Kirlington and Bensons farm Lincoln. All cheeses are sourced from a local supplier which is based in Mansfield providing the restaurant with only British locally sourced cheese.
Local ingredients means seasonality and freshness is guaranteed. The Lambs menu is prepared in–house daily including freshly made bread and desserts. Troy changes the menu daily depending on availability of ingredients offering varied traditional and modern British food.
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