We are delighted that, after a wee pause over autumn, our own home reared, Pasture for Life East Neuk lamb and mutton is back in the shop.
Most people associate new season lamb with Easter. However, it’s interesting that very few British farms have lamb ready in the spring, much of it is imported for that coveted Easter roast. Yes, there are some Scottish farms that manage to have new season lamb for Easter. Those farms lamb in December and January inside.
Everything we do here at Ardross takes the best of old and new techniques and forges a sustainable way forward. We are by no means experts and we are still learning every day. However, on the whole going back to basics and listening to nature has helped. Therefore, we picked a breed of sheep that are hardy and like being outside in the fresh air. They are also excellent mothers, preferring to wander away to a sheltered corner undisturbed by us, to give birth.
It made sense to us, for our sheep to give birth in the spring when there is grass growing and (hopefully) some warmth and sun on their backs. The lambs then get the best start to life. They are outside in the fresh air with lower threat of infections, the ewes (mother sheep) have fresh, nutrient dense grass to eat which is converted into high quality milk for their lambs and the weather is, on the whole, better allowing the lambs and ewes to thrive.
With all of that in mind, our new season East Neuk lamb and mutton starts mid to late autumn rather than for Easter like it is traditionally assumed.
Our lamb and mutton is dry aged in a traditional manner before being butchered into a range of delicious cuts. Although not on site, we have our own butcher, and we are always delighted to organise for certain cuts and sizes to be butchered to order. Please don’t hesitate to get in touch.
We have all the normal cuts, legs on the bone, rolled shoulders, racks of lamb, noisettes and also delicious cuts like neck fillet, kidney, liver, chump chops. From a quick meal to a long slow cook, we should have something for everyone.
It’s not easy to buy mutton, it went out of fashion for quite a while. However, with celebrity chefs cooking it on television and local restaurants featuring mutton on menus, it’s slowly becoming popular again. Mutton is packed full of flavour and especially good cooked long and slow with earthy herbs and spices like cumin, garlic, mustard or paprika. It’s an ideal meat for these long dark nights over winter. As with lamb we have a range of cuts available in the shop all the time but are happy to ask our butcher to do any cut, any size.
Both lamb and mutton are in the shop now and delivered twice a week from our butcher. It can be found both fresh, in our fridges, and frozen. We always love hearing feedback so if you try some please let us know your thoughts.
