Rare Breed Portland Sheep

The first task was to stock-proof all the fencing and move in our flock of Rare Breed Portland Sheep from the Fleet near Portland .  We had hardly caught breath before lambing was in full swing.  We now have of flock of around 140.

                                                                                                     View of our flock with Portland in the background

Our sheep go on to be the most fantastic Hogget and Mutton. The sheep are grazed on pastures that have not been sprayed and are rich in herbage of all kinds. They were also lucky enough to be offered additional free grazing by the Dorset wildlife trust on an area of nature reserve where the sheep thrive on chalk downland, rich in wild plant species.  All our  animals benefit from being closely observed and good husbandry.  Portlands are a slow maturing breed, so the meat flavour is second to none. We always hang our meat for seven to ten days to enhance its texture.

We are members of the Mutton Renaissance Organisation: www.muttonrenaissance.org.uk This means we can share ideas and opinions with other Mutton producers and hopefully play a part in the revival of appreciation of this Great British product. Historically Portland Mutton in particular was considered a delicacy, it found Royal Patronage with George lll and his Officers during the Eighteenth Century, and once you taste it you will understand why !                                              

A fascinating book is available called 'A Breed With History' written by Norman Jones.  It is packed with information and illustrates the central role the breed has played in the lives of Portlanders through the ages. 

We have also been involved in the Portland Sheep Association and the Rare Breed Survival Trust for many years.  For some fascinating facts and history on the Portland breed see these websites: 

• www.portlandsheep.org.uk 
• www.rbst.org.uk
• www.tbmm.co.uk
• www.muttonrenaissance.org.uk

Price Guide

Whole or Half Animals: 6.80per Kilo

Separate Joints

Middle neck & scrag 5.00 Kilo
- usually cut into pieces on the bone for Irish stew, Lancashire hot pot, casseroles etc.

Shoulder 7.20 Kilo
kept whole or ½ on the bone or boned & rolled by prior arrangement.

Leg 8.40 Kilo
- whole or cut in ½ - the thick end is called the chump end, & smaller end is knuckle or shank 

Loin 9.00 Kilo
- Chump or chump chops (rear end)
- Loin joint or chops (front end of loin)

Saddle of lamb - 2 loins left joined - only available if you have a whole animal.

Breast 5.00 Kilo
Slow roasted or rolled

Diced Meat (from Leg & Shoulder – very lean) 12.00 Kilo
Fantastic Casseroles or Kebabs etc

Mince (from shoulder & breast) –7.00 Kilo

Burgers (with a hint of mint) – very meaty 3.50 pack of 4

Morroccan inspired 'Mergez' Sausages - aromatic and slightly spicy - 8.00 kilo

Local Restaurants who often have our mutton on the menu

No6 Restaurant, Dorchester. This very friendly, Continental style restaurant couldn't be better situated in the heart of historical Dorchester.  A great place for a business lunch, relax between sightseeing or on an evening out. Chef Christian and his wife Sylwia offer a relaxed atmosphere and thoughtfully prepared local food.

 Yalbury Cottage, Lower Bockhampton.  A fantastic award winning Restaurant and Guest House run by Chef Jamie Jones and his wife Ariane. Yalbury Cottage has a really unique atmosphere, always a really warm welcome and wonderful seasonal food. The perfect place for exploring Thomas Hardy's Wessex.