Mutton reared specifically for the freezer is available now.
Lamb will also be available later in the year.
Home bred and grass fed from my small flock of Pedigree British Friesland sheep.
Prices ~ Spring 2008
£/lb
q Two sides (50-70 lb) 2.20
q One side (25-35 lb) 2.50
q Half side 2.50
(½ shoulder, ½ leg and chops and mince/stewing meat)
q I will telephone you when the meat is ready and give you a price. Please make cheques payable to RR Whitton
q If you can collect, the meat will be available from The Squire Farm, alternatively I can deliver up to 10 miles from Chapel Lawn.
Friesland sheep are usually used for milking; they are native to the East Friesland area of Holland and a few were imported into Britain around 45 years ago to be used for crossing with native British breeds to improve their mothering and milking abilities. The British Friesland Sheep are all descended from those few original imports.
I have had my flock of Friesland sheep for 23 years, starting with just 5 ewes and borrowing a ram for the first year. All my sheep today are descended from just one ewe; they are prolific (have lots of lambs), large boned, produce lots of milk and beautiful soft wool. What is not so well known is that they also produce very tasty, lean meat, which you are unlikely to find in a butchers shop. At the moment I have a few Suffolk X Frieslands available, they are nearly two years old and are therefore classified as mutton. However, these are not old ewes - tough and gristly - but wethers kept specifically for the purpose. The meat is lean, succulent and tasty.
I have 20 acres of pasture and woodland which the sheep graze. They have access to all sorts of plants and herbage and will browse the low trees and hedges finding plants which contain minerals and vitamins and natural medicines. The sheep will usually be fed some concentrates during the winter, when the grass is not growing and the ewes are brought inside at lambing time, which will start around the 1st March 2007.
The meat is totally traceable as it goes straight from Squire Farm to the butcher who is only a few miles away. There it is all packed ready to go into your freezer; be warned that the joints can be quite large. Please allow at least 3 weeks from sending your order in to receiving your meat and accept that it could be longer. It is possible that I have some joints or chops in the freezer if you are desperate and cannot wait that long!
Becky Whitton, The Squire Farm, Chapel Lawn, Bucknell, Shropshire, SY7 0BW
Tel and Fax: 01547 530530 Mobile 07957 870378
becky@squirefarm.co.uk www.squirefarm.co.uk