Lamb
Our lamb comes from Montague Hankham Organic Farm and the other farms listed below amongst other small holdings in the Kent/Sussex area.
Montague Hankham Organic Farm and Nature Reserve
Family-run Montague Hankham Organic Farm and Nature Reserve is situated on the western edge of the Pevensey Levels, running southwards from the Pevensey Castle, across extensive grazing marshes to outcropping Tunbridge Wells sandstone. Its 300 acres is all permanent grass, some 3/4 of it designated a Site of Special Scientific Interest and is a wetland of international importance.
The organic, grass only, beef and lamb production systems sit within a land use context entirely ruled by the wildlife and seasonability of the wetlands and herb-rich, orchid-filled meadows.
Restoration of the wetlands has brought in large flocks of wintering wildfowl and wading birds, numbering many thousands, as well as many nesting and migratory birds.
Holmes Farm
Holmes farm is currently farmed by Jason Smith, whose family has farmed in Sussex for six generations. The farm, situated close to the Pevensey Levels consists of 550 acres, of which some is designated SSI (of Special Scientific Interest) and extends to the Pevensey Marsh. Holmes Farm has a 200 strong breeding flock of sheep. The flock is mainly Romney (Marsh) ewes and Charollais rams. This breeding gives hardiness, ease of lambing and eating quality. Feed for the animals (barley, wheat, hay and silage) and bedding requirements are grown on the farm.
Friday Street Farm near Eastbourne
Lance Geering runs this Organic farm with the help of his two sons. The farm covers 400 acres and has a flock of sheep producing 350 lambs per year. Lance produces all his own organic wheat, barley, oats and peas for animal feed.
Three Chimneys Farm
Bordering on the Bedgebury Forest in the Weald of Kent, Three Chimneys Farm is owned by a farming family that dates back to 1640. James and Jane Farrant are the current farming generation responsible for the 300 acres. They keep 200 Suffolk breeding ewes.
Great Conster Farm
Nestling in the Tillingham Valley, Great Conster is a 250 acre farm, owned by Steven Curran, running 1,000 Texel breeding ewes. This fine flock enjoy success, winning prizes in many of the local agricultural shows. The winter feed (haylage) is cut from the farms own pastures.
Chessons Farm
Set in the beautiful Bewl Valley bordering the Bewl Reservoir, this traditional mixed Weald farm of 400 acres, is owned and run by James Fuggle. He has retained the character of a genuine mixed farm and runs a flock of 300 mainly Suffolk ewes. Chessons Farm produces the winter feed for its sheep.
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Hanging meat
We always hang our hogget and mutton to develop flavour and begin the natural tenderising process. Properly hung meat may not look as pretty as freshly slaughtered meat, but there is good reason for that and it's what you should be looking for, not avoiding. After slaughter, the breakdown of oxygen in the blood produces lactic acid and it is this, which tenderises meat, adding flavour in the process. If an animal is stressed at the time of slaughter, then the oxygen in the blood is used by the muscles beforehand and lactic acid is not formed in the same quantities. It takes time for lactic acid to tenderise meat and indeed for gradual water loss to further concentrate the flavour. Commercial restraints on supermarkets mean they simply do not hang their meat for long enough - it is on the shelves as quickly as possible after slaughter. This results in the meat being tough and tasteless in comparison to meat that has been properly hung.
