07582 839037
The Sheep
My main principle with keeping animals is to try to keep them in conditions they would choose for themselves.
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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.
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There are currently 12 breeding ewes in a mixture breeds - Jacob, which is a relatively rare breed, and Suffolk, Cheviot, Dorset and Texel in there too.
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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.
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.
Dry-aged for 7 days.
Full of flavour and
terrically tender.
Depending on the time of year there is either lamb or hogget available, and it tends to be that around Christmas time and late winter /early spring its lamb that is on the go, and at other times of the year it's hogget.
The easiest way to get it is to go to the shop in Wootton Fitzpaine and
choose what you want from
the freezer in there.
Or if what you want isn't in there then call me.
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Choose your cuts
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The weights vary so the weights given here are rough guidelines.
Here is a list of the cuts that are available most of the time.
If you would like a cut that isn't listed here then get in touch and next time we're doing butchery we can do that for you.
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LEG​ £15/kg
BONED AND ROLLED LEG £18/kg
SHOULDER £13/kg
BONES AND ROLLED SHOULDER £15/kg
LEG STEAKS £16/kg
BARNSLEY CHOPS AND REGULAR CHOPS £16/kg
LOINS £20/kg
RACKS £17/kg
DICED £16/kg
MINCE £11/kg
SHANKS £10/kg
NECK (SLICE) £8/kg
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BONED AND ROLLED SHOULDER
£15/kg
With no bones in this joint is nice and
easy to carve.
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LEG OF LAMB OR HOGGET
£15/kg​
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The traditional roast. Always good.
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With hogget these joints can be really quite big so we tend to cut them so that the joints are half a leg, or a third, or whatever.
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Also available Boned and Rolled. - £18/kg
HALF SHOULDER
£13/kg
Or whole shoulder. Bone in.
This seems to be the 'foodie's choice'! With the bone for the flavour from the marrow, and fine layers of fat running through it for a juiciness this does make for one very good roast.
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LEG STEAKS
£16/kg
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Can be pan fried, roasted, barbecued, braised etc.
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BARNSLEY CHOPS
£16/KG
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Always very popular. These chops include a part of the loin and the fillet - the best cuts.
RACK
£17/KG
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They come with different numbers of ribs.
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SHANKS
£10/KG
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Very good value for money.
Marinade in mint and give it a long slow roast. Or pot-roast with loads of rosemary and garlic.
Delicious.
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