Our organic lamb and mutton are from open, grass raised and fed sheep.
Our focus will be on our mutton until New Lamb comes into season June-July.
Our Mutton ewes are open field-grazed on grass all year other than 4-6 weeks before lambing when they get a higher energy feed than late winter grass can give them before they lamb. Mutton are 3-5 years old female sheep, most of which have had lambs. They have darker fattier meat than lamb. The mutton joints make fantastically flavoured slow-cooked dishes. The mutton mince and diced are the best meat ingredients for North African Tajine or South African Bobotie ! We also use our mutton legs to make our award-winning charcuterie. Heres a link to our Air-dried Juniper Mutton.
From July to December our Lamb is all 'New Season Lamb; After December and for the following 18 months the Lamb becomes Hoggett (or Hoggitt) Lamb with a naturally enriched flavour. After 24 months is when Hoggett Lamb becomes Mutton