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

Briggs' Shetland Lamb
Stromfirth
Shetland

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.

web: www.briggs-shetlandlamb.co.uk

E:

Tel. 01595840227 and 07974919664


Hebridean Mutton

Hebridean Mutton
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.

Web: www.hebrideanmutton.co.uk

E:

Tel: 01851 621722 and 07876504463


Cheviot ewe and lamb

Cheviot ewe and lamb

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