Saltmarsh lamb is sold as a delicacy, but the semi-feral animals live a life of jeopardy as they negotiate the dangerous Morecambe Bay marshland. If the tide comes in too quickly the lambs have to swim the channels to survive or hope that the farmer can dig them out in time before they die in quicksand.
Caz Graham visits Stuart and Harry Wilson's farm near Grange-over-Sands. Their farm has actually grown land, as the saltmarshes have been reclaimed from the sea. William Case's farm neighbours the Holker Estate, which sells the local saltmarsh lamb. It is the unique herbs and grasses that grow on his land that gives the meat its defining flavour, known as "Agneau de Pré-salé" in France where it is particularly valued. However, rounding up the flock in Morecambe Bay can be treacherous, as even William refuses to walk on these unpredictable sandflats.
Stuart Higginson sells saltmarsh lamb from the Holker Estate in his butcher's shop - which people travel across the country to buy.
Presented by Caz Graham. Produced by Emma Weatherill.