I like meat, when I was a vegetarian for three years I really missed beef stews and steak and kidney pies. So, understanding the problems of raising animals (and eggs) intensively I try whenever possible to have gently raised meat on my plate.
These lambs (there are two residing in my freezer this is just one) have been raised as gently as is possible. They are a Southdown, Texel cross, Southdowns have the flavour but are a small sheep, carcass weight 12-18kg where as Texels are much bigger I think their carcass weight can go up to 30 kg, generally I think they are slaughtered at about 23 kg. They also both have wonderful conformation, if you notice there is not much fat on these lambs. Both my lambs came in at 18.5 kg.
They have been born and raised on a small holding in sunny and rather wet Warwickshire, with plenty of space per lamb to eat as much of the lovely lush grass as they want. And they have travelled less than three miles to slaughter. I may have forgotten to mention they taste absolutely wonderful, like lamb used to taste when I was a small child, they are incomparable to what one buys from the local supermarket these days. (however much you pay)
And I was given more apples yesterday.


















