Our meat
Sometimes when you open a vacuum pack of meat with bones you might notice an odd smell. This is just lactic acid and is quite normal. It will disappear soon after opening and has no effect on the meat.
As much as possible we source from our own farm, however occasionally we have to supplement the supply from nearby local trusted farms, where we know the farmer well and are confident that they also put the welfare of their animals first.
The term ‘Lamb’ is widely used when referring to sheep meat, although strictly speaking, ‘Lamb’ only applies to the meat from juvenile animals before they have their first adult teeth at around 14 months of age. The young adults are then called ‘Hoggets’ until they are fully grown at around 2 years, after which the meat should really be classed as ‘Mutton’.
‘Lamb’ is only available for 2-3 months, and because we are killing throughout the year (rather than the usual farming practice of sending all the lambs away when they are ready), the meat we sell later in the season is strictly speaking ‘hogget’. Our webshop lists the cuts as “Lamb / hogget”, and depending on the time of the year will be either. In our weekly newsletter we send out news when there is lamb or hogget available.
If we have meat from older adult sheep (with more than two permanent incisors in wear, generally 2+ years old) it will be described on the webshop as mutton rather than lamb.
We send out a weekly email with updates and news about the farm.
