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
Hogget – Lamb as it Used to Be?
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?
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
Outstanding in the Field
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
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!