what we offer

A quick sheep lecture to explain how this kind of lamb is produced: It used to be the way the majority of sheep farmers in the north produced lamb, many still do, although continental breeds became popular (and also other native breeds from around the uk) as farmers continually looked to produce sheep that efficiently turn grass into meat with as little input as possible.

We are sticking with tradition at present as the quality of meat is our priority. We buy Mule ewe lambs from Northumbrian hill farms.

These are produced by a Leicester ram and a Scottish blackface or swaledale ewe. A Mule is a fairly large, strong sheep that is a good mother easily capable of feeding twin lambs. Attributes passed down from it’s parents.

We put the Mule ewes to a Suffolk tup (who we buy from a renowned local producer) which passes on his growth rate and meat eating qualities to his offspring. The whole process starts on Bonfire night when the tups are put in with the ewes. They make their own fireworks and we know that lambing will start on the first of April the following year.

Our lamb is at it’s best from the end of August until January. Hanging the meat for up to 10 days enhances the flavour