Lamb and Mutton
Scottish lambs lead a naturally healthy life in the mountains of the Highlands and Islands of Scotland and this results in exceptionally tasty and succulent meat. Scottish ewes begin lambing in April and May and the lambs are normally kept out on the hill where they eat a varied diet of moorland vegetation including heather, blaeberries, mosses and grasses. The resulting tender meat is some of the finest in the world.
Briggs' Shetland Lamb
I sell whole Native Shetland Lamb PDO. This lamb with subtly different characteristics is available freshly butchered, chilled and packed suitable for restaurants and for home freezing. 18-month old hogget and mutton are also available in the same form.
Tel. 01595840227 and 07974919664
Sandy & Ali Granville
10 Tolsta chaolais
Isle of Lewis
Tolsta Chaolais mutton comes from Hebridean Blackface sheep. There is no sheep hardier than the Hebridean Blackface if like ours they live roaming free on the hills and moors of the Outer Hebrides. People do not bother these sheep very often. We gather the sheep from the moors six times in the course of each year.
We do not slaughter lambs and our heather fed mutton comes from animals that are at least two and a half years old.
Mutton from hill sheep grazing on the heather is as full of flavour as you would expect. It is slow to mature and we give it as long as it needs. We think this is why it tastes so good. The first thing you learn in the Outer Hebrides is not to rush about too much.
Tel: 01851 621722 and 07876504463
Lamb and Mutton - Aithsetter
Our Family have been working the Croft at Aithsetter (or Aister as the locals call it) for around 500 years!
We take care to breed, birth, rear, grow and produce our fine food. We believe in 'slow food' as it takes months to grow the perfect lamb. In an almost bygone era, Crofter Shetlanders used an older version of Lamb (called hog) as an almost daily food. These people knew a thing or two about sustainable living (probably why my family has been here for so long!) and knew that the older sheep meat had a better flavour - due to the plants, grass, herbs, heather, seaweed and crystal clear water in the hills and sea shores and that there was more meat on the carcase. We've grown up eating hog (it's not mutton - which is an older sheep) and prefer it to lamb - which is also available. Our lambs have all of the same 'ingredients' just a shorter life span.
Mutton was traditionally used for Reestit Mutton - a Shetland dish made from salted mutton. This is placed in a 'brine' of very salty water and left to soak for 2-3 weeks. It was then taken out and dried in the ceiling of the family home - mixed with the reek (smoke) from the peat fire it has a taste all of its own. Reestit Mutton would be either sliced and fried with sheep's fat and eaten with Bannocks, or boiled to make soup along with tatties, neeps, carrots, onions and for those in the know - Shetland Kale - another wonderful local vegetable.
Cheviot ewe and lamb
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