The Season For Lamb
Every week of the year I talk with the butchers about the quality of the animals we are presenting to them and always keen to have feedback from our customers. I am also talking with our farm manager, Calum, exploring ways to make sure that what we send to the shop is absolutely the very best it can be. Last week Calum remarked to me that he had a Blackfaced lamb joint at home and it was absolutely wonderful. I was not surprised as the months of January to May are really good for our traditional Blackfaced lambs, so I thought we should pass this information on to our customers.
Seasonal produce is the core of what we do. Lots of fruit and vegetables have had their season extended but they always taste absolutely at their best when harvested in their natural season when they are really fresh.
Seasonality for meat may seem a wee bit strange but this is the season I would recommend a lamb joint.
Blackfaced lambs are similar to Galloway beef in that they are slower to mature than other breeds. The lambs are reaching maturity now and have been reared 100% on grazed grass. 2014 was a really good year for them and they are now full of flavour and have a delicate sweetness throughout the meat. Well worth a try!