Award-winning, pasture-fed, organic, lamb from the edge of the Black Mountains
We are often asked what it is that makes our lamb so special, or at least different to other products. To be honest, it is hard to know where to start: We aim to produce the tastiest, most tender, natural meat by the most sustainable means and with the least impact on the World. … Continue reading So what’s so special about Black Welsh Lamb?
We take producing pasture-fed lamb very seriously here at Black Welsh Lamb and are delighted to be one of very few pasture-fed accredited farms in Wales. Whereas on the face of it you might expect most sheep to be pasture fed, this is far from the truth. The difficulties of raising sheep on a mixed … Continue reading Pasture for Life
As you will know if you read our blogs, we produce organic lamb on the farm here for sale to restaurants and direct to private customers. We think we know some of the issues involved in getting great local produce, especially meat, out to consumers. This got us to thinking about how we market and distribute … Continue reading Time to Celebrate Difference
Many people that we speak to say that they prefer a leaner meat these days. That is good news from our point of view, as our organic grass-fed Black Welsh Lamb is very low on fat compared with more mainstream commercial breeds. At the same time, our ancient, species-rich pasture offers higher-levels of minerals, vitamins and omegas … Continue reading Hogget – Lamb as it Used to Be?
Sometimes I think we must have been doing this too long. I remember when we first moved into the farm back in 1996, we were baffled by some of the maths our neighbours employed when discussing anything to do with sheep. Our late friend John used to report auction prices in terms of "lambs making … Continue reading How Many Legs does a Lamb Have?
True acclaim today from one of our favourite clients, Matt Tebbutt of the Foxhunter Restaurant, Great British Menu and Market Kitchen fame. We always welcome feedback on our lambs and especially from chefs, whose own reputation depends so much on the quality of the ingredients they serve to their customers. Matt described his last delivery … Continue reading True Acclaim
Just selecting lambs for the amazing Outstanding in the Field banquet, to be held at Trealy Farm, Monmouth, next week. OITF is a legendary American organisation that travels around the States in an iconic tour bus, holding large scale banquets outdoors on farm, to promote communal dining, links to farmers and enjoyment of local food. … Continue reading Outstanding in the Field
We're enjoying a couple of weeks of respite, having finished our first batch of (unexpected) lambs. It all went really well, with no major problems and a really healthy set of lambs running around enjoying the spring weather. Another week before we start again!
Only yesterday I was smugly telling a friend that we were not starting lambing until the first week of April - (Remember the saying that Bonfire Night makes April Fools?). I went up to feed the sheep tonight and heard a higher pitched bleat amongst the hungry ewes. First lamb - six weeks early! Oh … Continue reading Oops!
This is the blog for Black Welsh Lamb - high quality organic black welsh mountain lamb from Pen y Wyrlod Farm in the uplands of North Monmouthshire. On this site we want to show you how our lamb is grown, the sustainable methods we are trying to adopt and the historic landscape that we farm … Continue reading Welcome to the Black Welsh Lamb blog