Lamb
We have put a lot of thought into breeds of sheep we keep and all are rare or native breeds, the organic flock of Lleyns are exceptional mothers and the ewes are not too large for ease of handling. We also have Jacobs, Whiteface Woodlands, Wiltshires and Herdwicks.
Each have their own quirks and excel at turning at variety of flora and fauna from conservation grazing into delicious tasting meat. What kind of Yorkshire lass would I be if I did not keep Whiteface Woodlands? They’re the only Yorkshire breed of sheep around today with sales of these sheep been recorded as far back as 1699.
Lamb is usually available from October to April.
Hogget
Hogget is between one and two years, so are usually a little larger than lambs and also tend to be leaner than lamb. Demand is growing for this fabulous meat each year; the flavour is a little deeper than lamb but maintains all the tenderness.
Hogget is available all year round but tends to sell out fast with customers reserving them year on year.
Mutton
We are increasingly being asked for Mutton and try to oblige whenever possible.
Beef
To say I'd never have horned cattle on farm has come to well and truly kick me up the backside as we have found Highland Cattle and Dexters suit our grazing methods best.