Spring lamb is traditionally pasture born and ready to eat between June to September. Some of the most sort-after are grazed on tidal salt-marsh where they feed on sodium rich forage. We are fast becoming fans of older lamb that is moving towards hogget age. They are finishing fitter, leaner and a better size whilst still retaining the tenderness of earlier season lamb. To make the most of the tenderness go for a high, short blast of heat to ensure a perfectly pink interior.
Interest in hogget has grown recently as chefs and cooks seek out new cuts and distinctive menu items. If you want a fall-off-the-bone slow roast, mutton is for you. Spring is finally here, bringing with it fresh grass, bursting buds and lots and lots of new lambs.
Close Search. Next day delivery UK mainland reviews 4. The North of England Mule is a framey, cross-bred sheep. She is sired by a Bluefaced Leicester ram, the dam is a Swaledale, traditionally reared on the harsh northern fells and moors and noted for qualities of hardiness and longevity. The hybrid vigour produced by crossing the contrasting pure breeds results in the Mule retaining the best qualities of both.
North of England Mules make excellent mothers, able to lamb with little human intervention. The are also very good grazers, used to converting rough unusable moorland grasses into protein and are naturally designed to grow slowly.
The Suffolk ram is prized for his ability to graze lush grass to lay down a good balance of fat to meat across the carcass.
The combination of the two breeds, for us, creates the perfect balance of a sheep that does a very good job at nurturing our countryside and also has the perfect balance of characteristics to make exceptional meat. Our aim is for them to grow slowly and lay down a really good level of mature fat. We rear our lambs for between 8 - 15 months, this means, depending on the time of year, much of our flock are technically classed as Hogget. We think that slow growth and proper development of the animal makes the best type of meat as it benefits from a more intense depth of flavour.
Once our flock have reached naturally maturity we hang each carcass for three weeks to intensify the flavour and create a beautifully firm texture. Good fat balance with a lovely underlying farmyard essence. Please consider turning it off to support us.
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