I have two of these, quite small, one crabapple-sized. Will they be enough?
These are classically shaped with barely detectable ribbing and a streaky red blush over yellow-green.
The lenticels show light against the blush and faintly green on the naked peel.
One sample, shown, has a crown of russet radiating about its stem well. The aroma is sweet and complex, but I can't isolate scents.
Lamb Abbey's flesh is fine-grained, white tinged with yellow, with a yielding tender crunch. Both sweet and tart are palpable in this balanced fruit, along with some toasted grain and hints of the meaty savory flavors one sometimes finds in older apples such as Winesap.
The flavors of a second sample, perhaps not quite as ripe, were more attenuated, with less sugar and tartness (but a bit more juice). This created a curious effect, as the delicate, tentative expression of the darker-than-normal flavors is interesting, if not entirely satisfying.
I'm tempted to say that these two small samples are not enough to judge Lamb Abbey Pearmain, but they are all I have.
This English variety dates from 1804 in Kent. It is included in the National Fruit Collection (UK).