A blast from the past

As a child a leg of Montgomeryshire mutton was an only too familiar dish served on the family farm with some tasty root vegetables and a bouquet of mint it can only be described as a wonderful childhood memory.
I have always been a great advocate for mutton knowing the flavours it has to offer.
Organic farming methods lend themselves to great mutton; all our mountain ewes mainly have one lamb per year compared to the lowland breeds which can have 2-3 lambs each year. we are very fortunate to have wonderful pastures which the sheep can call home  Grazing on rich herbs throughout their lives can only add to the flavour.
Mutton is available during the year however late autumn is the best time as they are more plentiful and flavour is at its best.

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