Kilnford Blackface Lamb
Our Blackface ewes are also grazed on our hill along with our Galloways. They also graze rough pasture and mature slowly to produce meat that is sweet and full of flavour with marbling throughout the joint. To achieve a really tender joint we mature for 7-10 days. My particular favourite is rack of lamb with garlic and rosemary. For me
“It’s the best I’ve ever tasted”
At Kilnford we are proud that our pig herd has been awarded the highest welfare standard, SSPCA Freedom Foods award.
Our breeding herd of sows are cross-bred with Duroc. This breed has been selected because of their increased fat cover and good mothering ability, so that they are suited to rearing the piglets outdoors. This extra fat throughout the tissue, as well as extra iron from the soil produces pork that is full of flavour and also has that tasty marbling throughout the joint.
Our butchers are skilled at curing our own ham and bacon on site at Kilnford and, with no added water, lots of customers comment how it does not shrink when they pop it in the frying pan! Customers are loving it.
I hope you will come and try some. Maybe you will find
“It’s the best you have ever tasted”
Our link to Celtic Cattle
Celtic Cattle have survived in the west coast of Scotland for hundreds of years. They were small black shaggy cattle with long black coats and large horns. From these original indigenous cattle, Black Highland cattle evolved. In this part of Galloway farmers kept these same cattle and selected for a “polled” gene, meaning they had no horns, and this led to the establishment of the “Galloway” breed. A further selection for a white belt led to the development of our famous Belted Galloway around the 18th century.
All of these cattle evolved and survived in this harsh, wet, and sometimes very cold climate, thanks to the outstanding insulation qualities of their coats. These have long guard hair on the outside and a soft woolly under layer. They also developed the ability to lay down fat in the kinder summer months, when there was lots of grass, and made use of that fat to survive the long cold winters when the grass was scarce. Because the animal did not need this fat as an insulation layer, thanks to their outstanding hairy coats, it was laid down within the muscle of the animal and not as subcutaneous fat. That is part of the secret of the quality of our Galloway beef.