Our multi-award winning organic lamb, born and bred on our farm.
Higher Hacknell organic lamb is exceptionally tender and tasty, and the winner numerous awards, including the highly acclaimed 3 Gold Stars at the Great Taste Awards. The Organic Food Award judges commented 'the lamb had a great 'wallop' of flavour that really stood out and had a lovely tender, melt in the mouth texture'. If there’s a special cut you require, such as the lamb ‘Guard of Honour’, which is the winner of a Gold Taste of the West Award, just ask our butcher! Higher Hacknell Farm organic lamb is born and bred from our flock of Lleyn sheep.
Lamb is available all year round, though the subtlety of its flavour changes with the seasons. New season organic lamb begins around July when the first lambs are ready. The early lamb is paler in colour and particularly tender but mild in taste, with the richer flavour developing as the lambs are 'weaned' from the ewe’s milk on to grass rich in clover in the autumn and then graze on root crops of stubble turnips and kale over the winter. These later lambs are known as ‘hoggets’, and together with mutton is becoming increasingly popular with people wanting meat with great taste for fabulous home cooked meals. It is ideal for slow cooking casseroles and curries. Our lamb, hogget and mutton are usually on the menu at Hugh Fearnley –Whittingstall’s River Cottage restaurants and Canteens.
Organic farming practices, avoiding routine drugs and chemicals and using traditional rotations to keep the animals healthy are key to producing delicious grass fed organic lamb. Our organic lamb is slaughtered a few miles down the road at a local abattoir, then brought back to our on farm butchery and hung for up to 10 days or more depending on the time of year before it is cut and packed to order.