Our sheep are mainly Texels, we use Charalais and Berechon rams to give ewes an easy lambing and produce a lean lamb.
Our lambing finishes later than most as we lamb later in the year so that there is enough grass to support the sheep and lambs, this means that they don’t have to rely on bought in feeds and as a result are 100% grass fed. As well as being more environmentally friendly this also has been shown to increase the amount of omega 3 in the meat itself which makes our organic lamb healthier as well as greener.
All of our lambs are slaughtered locally and organically with high welfare paramount. We then butcher the whole carcass in our on farm butchery and use the whole animal to produce a variety of cuts. Seasonally we also have our mutton available which is older sheep and is delicious slow cooked whether in an autumnal dish or as an alternative on the barbecue.