Lamb in Britain is called lamb if it’s marketed in the year of its birth (or in the year following its birth if the lamb is born after 30 September). After this it becomes known as hogget or old-season lamb.
Only when the animal has its first permanent incisor tooth (at around 1-1½ years) will the meat from it become known as hogget or mutton. However, the majority of mutton comes from breeding animals that have reached the end of their productive contribution to the flock.
Although early-season lamb is very tender, the meat is mild in flavour and delicate and moist in texture. It required little or no dry ageing. Organic Lamb is a versatile and healthy addition to a balanced and nutritious diet.
Most lamb in the UK will be reared outside on grass for at least part of its life however it is common for farmers to finish the lambs on cereals after the flush of summer grass has passed its most nutritious.
Many of the beneficial nutrients developed in the meat from the grass diet will deteriorate as grain feeding ensues. The longer and more concentrated the feeding of grains, the greater the loss. Most conventional sheep rearing systems will routinely use vaccinations and wormer’s in order to manage the flock’s health.
Have a look at the Nutrient profile of grass fed lamb
Our Organic Grass Fed Lamb is the highest tier of welfare, nutrition, sustainability and taste, by eating organic grass fed lamb reared to ‘pastoral’ or organic standards you will reduce the chance of taking on residues of medicines including anti biotic’s. Organic and ‘pastoral’ management systems have a lower Carbon footprint than many conventional operations. The land will be sequestering carbon from the atmosphere and locking it up safely in the nourished humus that will in turn grow mineral rich grassland without the use of in-organic fertilisers. These deep rooted perennials provide food all year round and grow our healthy, nutritious grass lamb.
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