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Hebridean Lamb – Locally Bred Prime Cuts |
Alongside the other native breed meats from Jacob and Shetland lambs, we are now able to offer prime cuts from our spring born Hebridean lambs. The Hebridean is a primitive sheep, attributed to descend from the Norsk lands before being introduced to the highlands and islands of Scotland.
The Hebridean breed thrived along the West Coast of Scotland where they enjoyed the freedom to roam highland, lowland and seaside at leisure. Originally their high butterfat content milk and fine fleeces resulted in them being kept by the Highlanders as much for their milk and wool as for their meat. They were at one time common throughout Scotland until market forces found them to be too small and they were superseded by the Blackface.
Hebrideans are small sheep with striking black soft fleece with two or four horns. Until recently they were classified by the Rare Breed Society as an endangered breed. Fortunately, through the dedication of a small band of private breeders, this threat has now been lifted. However even now there are only a limited number of flocks being farmed and so the Hebridean Sheep Society (“HSS”) has been established to assist in preserving and enhancing the breed and its qualities. The Hebridean Sheep Society also stands as the official registration authority for pedigree Hebridean Sheep.
Strathmore’s Hebridean sheep are all registered native pedigrees at the Hebridean Sheep Society where they are confirmed as top grade stock under the Hebridean Sheep Society criteria. A number of our sheep achieved prize winning status in the Hebridean Sheep Society judging competitions.
The native Hebridean is a far smaller sheep than modern commercial breeds found in today’s supermarkets, taking around 12 months for lamb to reach maturity in comparison to modern commercial lamb such as the Texel and Suffolk which are far greater in size and ready for market in only six months. This allows Hebrideans to enjoy a full and natural life. Slower maturing lambs permit the meat’s flavour to fully develop in a way we now rarely have the opportunity to appreciate.
Hebrideans, when butchered locally, weigh around 12kg - 15kg and are hung up to 7 days to permit the meat to finalise its maturing before cutting is begun.
The meat from Hebridean sheep is unique. It is a rich dark hue, succulent tender texture, and a gamey - utterly delicious long forgotten flavour. The purity of the meat also offers important health advantages over modern commercial breeds of sheep – with the meat being very lean. Recent tests have shown that it has a significantly lower cholesterol level than most lamb.
In cooking, Hebridean lamb should be heated gently, to secure the taste and create meat that simply melts in the mouth. Hebridean lamb stew or, for a special occasions, a rack of lamb along with herb mashed potatoes and seasonal vegetable provide a delicious combination.
The flavour has been described as:
“The meat from Hebridean sheep is unique. It has a rich, dark colour, succulent tender texture, and a gamey, utterly delicious flavour. Tasted against locally produced butchers' lamb and some very good Welsh lamb, there was no contest: the Hebridean won hands down. It was tender with a really good bite, and rich but didn't leave that greasy, fatty taste in the mouth. And it was so full of flavour that some of the young tasters couldn't believe it really was lamb."
Alex Barker: Guild of Food Writers
Hebridean meat has greater taste and a darker – more gamely colour to commercial breeds
Hebridean meat has a lower cholesterol content than meat from commercial breeds
As Hebrideans are a slow-maturing breed, the lamb up to 12 months old or a 'hogget' will be from animals up to 24 months-old
Hebridean sheep love to browse through rough grassland eating grass and weeds, leaving the grass closely cropped.
The Hebridean is the preferred breed for conservation grazing where its habit of selecting course leaf growing vegetation is of assistance in managing wildlife sites for flora and birds, where they play an invaluable role as pasture improvers, showing a marked preference for eating dock and other broadleaved weeds.
Are bred on our own family farm in the attractive village Medomsley, on the edge of the Northumberland/Durham Pennines - south east of Hexham and Hadrian’s Wall, and overlooking Newcastle upon Tyne. Over 12 years of extensive improvements at East Farm have resulted in our being able to offer a small selection from our prize-wining spring lambs for sale as pre-packed boxed selections.
Our flock are fed on the following diet to maintain their top class condition throughout the year:
Grass rich in natural nitrogen producing clover
Top grade Hay
Pedigree Lamb Molasses Course Mix (consisting of Flaked Peas, Flaked Barley, Flaked Maize, Flaked Beans, Wheetfeed, Flaked Dates, Soyabean and Soya, Linseed Chips, Rapemeal Extract, Distiller’s Dark Grain, Grass Nuts, Molasses, Sunflower, Sugar Beat, Calcium Cabonate, Glucose Syrup, Palm Kernel, Salt, Vitamin Trace, Wheat, Vegetable Fat, Caramilla Truffle).
Mineral Lick containing essential vitamins and molasses.
Our flock are not fed growth hormones, artificial fattening substances or weight enhancers.
| Price/kg (inc. delivery) | |
| Leg Joints | 8.00 |
| Loin Chops | 12.00 |
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Lamb Chops |
12.50 |
| Shoulder on the bone | 6.50 |
| Rack of Lamb | 12.00 |
| Mature Fillets | 19.00 |
| Leg Steaks | 11.00 |
| Whole Lamb * Weights vary 13 to 16 kgs usually - ready cut |
7.00 |
| Half Lamb * Weights vary 6 to 8 kgs usually - ready cut |
9.00 |
| Whole Mutton * Weights vary 13 to 16 kgs usually - ready cut |
7.00 |
| Half Mutton * Weights vary 6 to 8 kgs usually - ready cut |
9.00 |
| *Whole
/ Half Lamb - Price includes delivery within 10 miles Deposit Required: £50 Whole /£30 Half |
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Please phone or email us at sales@hebrideansheep.com giving your requirement.
The above are subject to availability and seasonal variations. If we are unable to supply Hebridean lamb, we may be able to offer you meat from our Shetland or Jacob sheep, which are bred to the same exacting standards and care.
Your order will be confirmed by phone. All orders are processed on request so they may take up to 10 days, according to the time of year and availability of livestock. The products will be either chill-packed or frozen and delivered locally at no additional charge. Please place product in refrigerator or freezer as soon as possible.