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Lamb Hay Hix

Why is Meat from Rare Breeds so Special?
The Breeds - Lamb
© Traditional Breeds Meat Marketing Company Ltd


Cotswold
– Claimed to be descended from sheep introduced by the Romans, the Cotswold is a large framed, longwool breed producing high quality, sweet lamb. [PHOTO]

Dorset Down – This breed is renowned for its ability to produce early lambs and the meat is tender and succulent with a delicate flavour. [PHOTO]

Galway – Originally from Ireland, the Galway is quite large and produces good quality, succulent lamb from grass. [PHOTO]

Greyface Dartmoor – A west country breed which can thrive on poor grazing. Developed primarily for wool for the carpet industry, it produces high quality meat with the ability to have larger joints for family and catering needs. [PHOTO]

Hill Radnor – A breed from mid-Wales with a tan coloured face indicating ancient lineage. Lamb from the Hill Radnor is well flavoured and tender and worth looking out for. [PHOTO]

Jacob – No longer considered a rare breed, Jacobs with their distinctive ‘coat of many colours’, produce sweet, rich meat. [PHOTO]

Kerry Hill – A strikingly marked black and white sheep from Wales, the Kerry Hill produces high quality lean meat which is widely sought after. [PHOTO]

Leicester Longwool – A large, polled breed developed primarily for wool production. The meat is well-flavoured and marbled with fine eating qualities. [PHOTO]

Lincoln Longwool – Another large wool producer, meat from the Lincoln is robust and succulent. [PHOTO]

Llanwenog – A breed from south-west Wales providing a good quality carcase of well-flavoured meat. [PHOTO]

Norfolk Horn – Originally developed for the brecklands of East Anglia, the Norfolk Horn can prosper on poor grazing. They produce a lean carcase of darker meat which is well flavoured and succulent. [PHOTO]

Oxford Down – A larger framed breed from Oxfordshire, developed from crossing the Cotswold breed with Hampshire sheep, the Oxford Down produces sweet, succulent meat. [PHOTO]

Portland – Originating in Dorset, the Portland is an old breed producing some of the very finest meat available. Sweet, succulent and tender with good flavour, Portland is well worth looking out for. [PHOTO]

Ryeland – The Ryeland is a small breed from the rolling hills of Herefordshire. Once it was famed for its fine wool but with selective breeding it has evolved into a down-like breed producing fine quality meat with smaller-sized joints. [PHOTO]

Shropshire – A down breed well suited to the harsher climate along the Welsh borders, the Shropshire matures early to produce good quality, lean lamb. [PHOTO]

Southdown – Once, one of the most popular British breeds developed on the Sussex Downs for the London market, changing fashions saw its decline to rare breed status. The Southdown produces top quality meat which is sweet and succulent. [PHOTO]

“Our saddles of lamb are all Southdown and have been for many years. Our customers demand only the best” – Brian Clivaz, MD, Simpson’s-in-the-Strand, London

Teeswater – A large-framed breed from north east England producing large joints which are juicy and well flavoured. [PHOTO]

Wensleydale – A famous breed from the North Yorkshire Dales, the Wensleydale produces high quality, succulent lamb. [PHOTO]

Whiteface Dartmoor – From the moors of Devon, this breed produces well flavoured, sweet lamb from natural herbage. [PHOTO]

Whitefaced Woodland – The alternative name, the Penistone, gives a clue to their origin in the area where the borders of Yorkshire, Lancashire and Derbyshire meet. Originally popular for mutton they now produce good quality lean lamb with medium to large joints. [PHOTO]

Wiltshire Horn – A Down breed best known for the fact that it does not grow wool and thus does not need shearing. The carcase quality is good with lean meat which is well flavoured and very popular. [PHOTO] o

   
 

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