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Shetlands are noted for their hardiness and fine, coloured fleeces. This non-commercial, primitive breed produces a leaner meat with a fuller flavour which is low in saturated fats. All our lamb, hogget and mutton is hung for at least a week prior to cutting to ensure a better texture and flavour. The difference between lamb, hogget and mutton is really in the taste and cooking. Lamb is meat from a sheep aged up to a year. Hogget is the meat from a sheep aged between one and two years. It has a more intense flavour than lamb and requires longer cooking times. It is exceptionally well suited to roasting, stewing and braising. Mutton is deeper and richer than lamb or hogget. For best results long, slow cooking is required and when cooked properly mutton is as tender as lamb. Mutton is defined as meat from a sheep over two years old - and don’t be put off by the saying ‘mutton dressed as lamb’! In 1861 mutton was a staple of the British diet and was eulogised by Mrs Beeton, the domestic goddess of her time. In fact eating lamb rather than mutton is a fairly recent innovation, brought about by the food rationing of WW2 and by a fall in the wool market. This meant sheep farmers could no longer afford to keep sheep for several years for their wool but had to slaughter them as lambs for meat, instead of later for mutton.
Our sheep are fed naturally on our own good grass and hay that we cut for the winter months.
I am often asked for lamb and mutton recipes and will be happy to send you some if you email me.

CUT	£ PER KG	SERVING SUGGESTIONS
LAMB LOIN CHOPS	£11.00	The Loin is where the best cuts are to be found. Loin chops can be grilled, fried or oven roasted with vegetables.
BARBECUE LAMB CHOPS	£8.50	Try marinating in olive oil and lemon juice and serving with mustard butter.
BONED LEG OF LAMB	£10.00	Can be fast roasted and served a little rare or slow roasted with the meat falling off the bone – both methods are excellent.
BONED SHOULDER OF LAMB	£7.50	For easy cooking and carving. Can be stuffed with garlic and herbs.
LAMB NECK FILLET	£12.50	A very versatile cut. Makes excellent stews and traditional Lancashire Hotpot. Can also be stuffed with herbs or with dates & spices.
WHOLE LAMB LOIN FILLET	£12.50	Can be seared, grilled, roasted or baked. Or kebabed!
WHOLE LEG OF LAMB	£8.50	Why not roast with a citrus glaze or a spicy paprika and ginger crust.
WHOLE SHOULDER OF LAMB	£6.50	Slow roast on the bone for a succulent, beautiful flavour. Or else stuff a boned shoulder with herbs and spices and roast. Can also be cubed and casseroled.
LAMB BREAST ROLLED	£5.00	Cheap and versatile, this cut can be stuffed with the filling of your choice. Or cut into cubes for a curry or casserole.
LAMB BREAST WHOLE	£2.75	Roast on the bone to get a delicious crispy skin.
LAMB LIVER	£5.50	Try a stir fry with red peppers and sherry.
LAMB MINCE	£7.50	Ideal for Bolognese sauce, Shepherd’s Pie, Meatballs, Moussaka and so on.
LAMB LEG STEAKS	£12.50	Delicious when marinated with rosemary, garlic and oil and grilled. Or sizzle on the BBQ with salsa.
DICED LAMB	£8.00	Simmer slowly in casseroles or a Moroccan Tangine.
RACK OF LAMB	£11.50	Can be roasted with a herby crust.
LAMB LEG SHANKS	£6.50	Perfect for braising with oranges and white wine or sun dried tomatoes and red wine.
LAMB SAUSAGES Normally packed in 500gm trays of six, but orders happily taken for bulk quantities at a discount.	£6.50	Several varieties including Olde English Lamb, Lamb & Rosemary, Lamb & Mint.
LAMB BURGERS Normally packed in 500gm trays of four (quarter pounders), but orders happily taken for bulk quantities at a discount.	£6.50	With Mint or with Rosemary. Yummy on the barbecue.
LAMB SCRAG END OF NECK	£3.00	Great for stews and casseroles. Try adding lemon and thyme.
WHOLE SHOULDER  OF MUTTON	£6.50	Roast slowly and serve with onion sauce or poach with a cream and caper sauce.
BONED & ROLLED SHOULDER OF MUTTON	£8.50	Stuff with mint and lemon and slow roast. Or cube and turn into curry or mutton stew.
WHOLE LEG OF MUTTON	£9.50	Slow roast with garlic or herbs.
BONED & ROLLED LEG OF MUTTON	£11.75	When diced can be made into a delicious winter-warmer mutton and barley broth, or casseroled or stuffed and roasted.
MUTTON LOIN CHOPS	£8.50	Marinate with cider and honey and bake slowly.
BEST END MUTTON CHOPS	£6.50	Layer with root vegetables and bake slowly with orange juice and cranberry sauce.
MUTTON MINCE	£6.50	Can be used for all the usual mince recipes like Shepherd’s Pie and Bolognese sauce.
MUTTON BREAST	£4.90	Stuff with sage and onion and bake, or cube and casserole slowly.

We can prepare and cut our meat precisely to your order. Just let us know what you want. By establishing your requirements as early as we can, we are able to provide the freshest meat possible as well as keeping our prices down.

FOR SALE

We have a two year old pedigree black Shetland ram for sale and will have some young ewes for sale in 2009.