Clyro Hill Farm

LAMB

Our lambs are home bred from Welsh ewes. Under the organic system, we keep fewer sheep and move them to fresh pasture within the farm, on a regular basis. This reduces parasite problems and does away with the need for routine dipping, worming and use of antibiotics which many conventional farms need. Health risks from these chemicals cannot pass into the food chain and there are no harmful residues deposited on the soil. The low density of sheep also means that we have grass all year round on which to fatten lambs.

We offer our lamb as follows:

Whole lambs include half or whole leg joints; half or whole shoulder; loin chops; chump chops; mince.
We can do other cuts e.g. racks at a small additional cost.

Half and quarter lambs are jointed as above.

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HOGGET

Our Welsh Mountain sheep are reared solely on grass and grow slowly. Because of this natural lifestyle they are not mature in the year they are born. This makes them ‘Hoggets’. The texture of the meat is quite different from new season lamb, or mutton which is generally at least two years old.

Hogget benefits cooking a little longer in a slightly cooler oven, or marinading before cooking. The texture and taste of the meat is excellent and reflects the animal’s natural long maturity period.

MUTTON

The English dictionary definition of mutton is ‘ Flesh of mature sheep used as food’. This used to be the only form of sheep meat eaten. Changes in farming and life styles have resulted in animals being much younger when they are slaughtered; consequently the resulting meat has less taste. We treat any sheep meat over 2 years old as mutton. The meat needs hanging and longer slower cooking than spring lamb and this maybe a reason for its disappearance from many menus.
Try some and use our traditional recipe to get the full benefit of its taste.

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BEEF

Our Hereford cattle are renowned for their docile nature and ability to thrive and mature on a diet of grass, rather than needing manufactured feed rations. The cattle mature slowly and naturally in their family groups. This gives the beef its unbeatable flavour and quality. The butcher is a small family concern, just 5 miles away, and the beef is hung to mature on the bone.

To date there are no cases of BSE in animals born and reared on organic farms. To qualify as organic all our beef animals must be born and reared here at Clyro Hill Farm.

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