SHEEP FAQ

• A hogg is a lamb under a year old.
• A ewe is a female sheep.
• A shearling is a ewe between 1 & 2 years old.
• A wether is a castrated male sheep.
• Mutton generally refers to the meat from an older ewe, but can also be used to describe the meat from wethers. Wether mutton has a stronger flavour than that from a ewe.

Why not try a selection of cuts from lamb, shearling and wether, and taste the subtle differences for yourself?

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THE HARDY HERDWICK

Our Herdwicks, which live on the fells at Wasdale Head, are reared out on the hillside for most of the year. The flavour of the Herdwick is unique and the fact that our stock is grazed on wild grasses, herbs, heather and mosses makes it even more delicious.

Herdwicks are a very hardy breed - they need to be, to live in such high areas. They are a smaller size than the lowland sheep but once you taste the meat you'll appreciated that they more than make up for it in their flavour.

HERDWICK LAMB

The weight of our lamb ranges from 10kg - 15kg depending on the time of year.

TRADITIONAL MUTTON

Also available are one-year-old and older cuts of meat, including mutton. Cooked slowly at low temperatures, all the old favourites such as stews, casseroles and lamb henry can be enjoyed again. With today's busy lifestyles we seem to have less time to spend on cooking, but there's no reason why we shouldn't still enjoy wholesome, traditional meals - why not invest in a slow cooker?

Lamb henry is an old fashioned, traditional dish made from roast mutton or lamb seasoned with rosemary and served with a sauce made from redcurrant jelly and fresh mint. It works particularly well with older cuts of meat such as our Herdwick mutton. (Please note that for heavier cuts of meat the cooking time should be lengthened accordingly.)

Crush together a couple of big spoonfuls of fresh rosemary with a clove of garlic and some salt, and spread it all over the mutton. Wrap it up in foil and cook for a couple of hours in an oven pre-heated to 375 F / 190 C / gas mark 5. Open the foil after 2 hours and baste the meat with its own juices, then cook for another half an hour or so to brown.

The redcurrant and mint sauce is made by melting about 3 tbsp redcurrant jelly in a small pot over a gentle heat and then adding 4 tbsp chopped fresh mint and 3 tbsp red wine vinegar with salt and pepper to taste.

Make gravy with the juices from the meat, adding white wine for extra zing. Serve the redcurrant/mint sauce separately.