The skin is sometimes waxy and the flesh is creamy-white, crisp, firm and juicy, and mildly tart.
The tree is a heavy bearer.
Lord Lambourne Apples are fresh-eating apples, but are also okay for cooking.
Cooking Tips
Fry with pork chops, or use in a pie or cake where you don’t want too strong a flavour.
History Notes
Lord Lambourne Apples were developed in 1907 from a cross between James Grieve Apples and Worcester Pearmain Apples by Laxton Brothers nurseries in Bedfordshire, England and were introduced in 1923. They received the Award of Merit from the Royal Horticultural Society in 1925. Lord Lambourne Apples were named after the man who was president of the RHS in 1923.