Sometimes, only sometimes, we are told that our lamb is too expensive... here is one way wed like to respond. Our sheep are fed on native grass - we like to think they have a certain local grass terroir. We raise them using low-stress stock handling techniques and we dont wean our lambs - we figure thats mums job - mum ewe can kick them off when shes had enough! They get no grains at all meaning that they are full of good omega 3 fats. The only supplements are mineral licks to meet specific needs for calcium and other minerals especially around lambing time. We love bringing our lamb to you, we know its better than the lamb you buy at Colesworth and weve also been told so many, many times. Weve even converted former non-lamb eaters! But marketing our own lamb locally is also a lot of work, (and by the way work that we LOVE doing). It means taking our lambs to the abattoir ourselves making sure they are calm and quiet and have plenty of space (as opposed to being shoved into quadruple layer trucks and handled by noisy dogs and then squashed in the abattoir pens tightly). It means instructing our butcher on each lamb and how wed like it prepared, it means picking our lamb up from the butcher and weighing and labelling each piece. None of our cuts sit on those horrid absorbent pads! It means storing our lamb on the farm, chilling it and it means taking it to you via your local Farmers Market. It also means taking special orders for you like liver and long sausages and saving you your favourite cuts. There is limited food miles and limited carbon pollution because we do everything locally. And if thats not enough, we also dedicate our property to protecting and conserving critically endangered woodland and the species that depend on it for their habitat. We hope you agree that actually , we are not expensive at all, we are like Joel Salatin says, honestly priced food.
Posted on: Sat, 24 Jan 2015 02:28:05 +0000
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