As a seasonal grass based livestock system our mutton is in stock from around September to about April time dependant on stock.
Pasture grazed, grass-fed, free-range Peelham Lleyn mutton from our pure-bred Llyen and Lleyn cross flocks, grazed on our upland coastal pastures, has a unique slightly salty flavour and succulent texture. Our mutton flock is gathered in the autumn following a summer fattening on our open grass pastures with their views north of the Lammermuir Hills and south to the Cheviot Hills. Taste this view through the distinctively dark meat and rich flavours of our mutton which we dry age in our butchery chill-room for two weeks. In addition to the classic (and delicious) cuts, joints, noisettes, chops, diced and minced we also dry-cure our mutton to make a mutton 'ham' or salted mutton (see our Hams and Bacons), and we air-dry our mutton to make a delicately flavoured Mutton prosciutto (see our Charcuterie section)
Lleyn are a British native breed hailing from the Lleyn Peninsula of Wales. They do particularly well on our forage-based organic system.