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Lamb Abbey Pearmain
type: Dessert
synonyms: Lamb Abbey, Lambe Abbey, Lamb Apple Pearmain
identification: Small and oblate, sometimes with angular sides. The skin is greenish yellow maturing to yellow, blushed dull orange on the sun exposed face, streaked with broken, red stripes. The lenticels are russeted and indented in the skin. The eye is large and partly open in a rather deep and narrow, pleated basin surrounded by an irregularly knobbed crown.The stem is slender and short to medium and set in a russeted cavity.
characteristics: The flesh is pale yellow, crisp, very juicy and sweet. Well flavoured and mild. Keeps for up to five months cold storage.
uses: Dessert apple, highly touted by Hogg.
origins: Kent UK 1804 Raised in the year 1804, by the wife (Mary) of Neil Malcolm, Esq., of Lamb Abbey, near Dartford, in Kent, from the pip of imported fruit of the Newtown NFC Raised in 1804 by Mrs Mary Anne Malcolm at Lamb Abbey, Dartford, Kent. It received the Award of Merit from the RHS 1901
cultivation: Moderately vigorous, upright spreading tree. Spur bearer. Ready for harvest toward the end of the THIRD period Pippin.
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