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The Sheep
My main principle with keeping animals is to try to keep them in conditions they would choose for themselves.
This includes:- having species rich pasture with herbs and hedges to browse on; fresh natural water (not chlorinated); shelter from rough weather - though they might not use it and shelter from strong sun which they very much do use; keeping their lambs with them for at least 3 months; attention to flock politics (oh yes - they can get quite stressed if the flock dynamic gets altered wrongly); things for the lambs to climb up on to; scratching posts; etc.
The sheep are a mixture of breeds. There are currently 9 'meaty' breeds - a mixture of Jacob, which is a relatively rare breed, and Suffolk, Cheviot and Dorset in them too.
They are grass fed. Most of the year they eat grass straight from the fields. In winter ths is supplemented with hay. For a few weeks either side of lambing they are also fed UK grown organic lucerne which is considered a grass. This is mixed with sugar beet pulp (a bi-product of the sugar industry) to make it more palatable to the sheep.
Hogget.
Dry-aged for 7 days.
Full of flavour and terrically tender.
Half a hogget
Each box includes:-
1 leg, bone in, whole
or 1 half and some leg steaks.
1 shoulder, bone in, whole
or 1 half and BBQ shoulder steaks.
4 Barnsley chops
8 cutlets
approx 500g diced lamb
approx 500g mince.
And all of these at just £12/kg.
The total weight will vary - you can specify if you'd rather have smaller or larger, but it'll be in the region of 8-9kg and therefore will cost roughly £100.
That's a lot of meat for just £100!
Or you can order individual cuts
as shown below
Choose your cuts
Most of what I sell is hogget. Hogget is lamb which is 12-24 months old. In my case it tends to be around 15 months old. The cuts are bigger and more flavoursome and yet still lovely and tender.
The weights vary a lot. The weights given here are rough guidelines.
Leg of Hogget
Dry aged for 7 days,
grass fed and
very high welfare.
Whole leg £45
3.1kg(6.8lb)
Approx 9-10 portions
Half leg £22
1.5kg(3.3lb)
approx 4-5 portions
A traditional favourite.
With an abundance of lean, succulent meat it is ideal for a Sunday roast with all the trimmings and well suited to cooking with aromatic rosemary. Left on the bone for maximum flavour, the sweet taste reflects the quality of the lush pastures where the flock matures on a diet of natural grasses and herbage.
Boned and rolled shoulder of hogget
Dry aged for 7 days,
grass fed and
very high welfare.