Abergavenny Food Festival Our home food fest is always a busy time for us here at Black Welsh Lamb and if you missed the festival you can share some of it with us. This year we were really delighted to support Belazu with their #cookforSyria meal, where Anna Hansen cooked hogget legs and shoulders to an appreciative audience … Continue reading Abergavenny Food Fest
In the twenty years that we have been at Pen y Wyrlod we have been through waves of activity; developing the flock (both human and the sheep), careers and businesses, restoring the buildings, creating tourism spaces and developing relationships with some amazing chefs across the country. This year we felt we wanted to go beyond … Continue reading Earth Stories 2018
When the weather is as lovely as its been this month it is the best time here at Pen y Wyrlod Farm. We've been lambing for three weeks and now nearly a hundred little black lambs are racing around the fields as their mothers bleat for them to return. Our lambs are mainly born outside but some … Continue reading It’s all kicking off here
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?
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?
The summer’s coming to an end .. autumn is beginning and our ewes are on the best grass, preparing for tupping and the start of another farming year. The rams, all too aware of the time of year, are peeping through the hedges in keen anticipation. There are around four hundred bales of our meadow … Continue reading Summer’s End……
Yesterday we were priviledged to be part of Outstanding in the Field's first UK event, at Trealy Farm, Monmouth. I arrived late, but still in time for a glass of Ancre Hill sparkling 2008 Seyval Blanc - which was a really good start to the afternoon. Ruth Tudor and James Swift gave us a great … Continue reading Outstanding at Trealy Farm
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!
Just discovered by accident that our film with chef Mark Sargeant is on Market Kitchen: Big Adventure on UKTV's Good Food Channel today and next Sunday. Mark visited the farm a few weeks ago, walked the ground with Sarah and tried trimming some sheep's feet with Nick before going on to cook some delicious Pen-y-Wyrlod … Continue reading Market Kitchen: Big Adventure
Our search for a new ram is over. Meet Allt y Brain Leroy (not our choice of name!) who arrived at the farm last weekend from a beautiful farm deep in the Breconshire Countryside. He is in quarantine for a couple of weeks, as any new stock has to be, but he is less than … Continue reading New Star Ram Makes his Entrance