The Lamb at Hindon
The Lamb began trading as a public house probably as early as the 12th Century. By 1870 it was already well established as a posting inn that supplied 300 post horses for coaches going to and from London and the West Country. To this day the building retains plenty of its original character and features including inglenook fireplaces, flag stone floors and heavy wooden beams. Inside you will find the Dining Room, the Bar, the Sitting Room and the Meeting Room as well as nineteen individually furnished bedrooms.The Lamb Inn boasts nineteen charming bedrooms (four with four-poster beds) which have been individually decorated with antique furnishings and paintings. The décor is warm and welcoming and very much in keeping with the traditional Boisdale style with several rooms named after the world's greatest whiskies. Bathrooms are fitted with limestone tiles, marble, walnut and the very best fittings. Neal's Yard toiletries are complimentary in each en-suite bathroom for the guests use during their stay, while bedrooms are equipped with LCD TVs and access to complimentary WiFi.
At Boisdale we serve the finest dry aged Scottish beef traditionally and naturally reared on mineral rich Aberdeenshire pastures, except when otherwise stated. Our Scottish beef is arguably the very best beef in the world and is, depending upon the cut, aged for up to 40 days on the bone.
Sourcing the greatest grass-fed Aberdeenshire beef is crucial to Boisdale but equally so is the attention to detail involved in the rearing, slaughter, dry ageing and ultimately the actual cutting of the beef.
Great beef has discernible texture and a wonderful flavour that resonates for several minutes. All our beef comes from certified Aberdeenshire suckler herds. This means the mother suckles the calf for the first six months. The vast majority of beef in the UK is either a by-product of the milk industry or at the lower end is taken from the ex-dairy herds.