Rare Breed Portland Sheep
The first task was to stockproof all the fencing and move in our flock of Rare Breed Portland Sheep from the Fleet near Portland . We had hardly cought breath before lambing was in full swing. We now have of flock of around 140.
Photo by Andrew Hepburn
Our sheep go on to be the most fantastic Hogget and Mutton. They are reared on southfacing, clover rich pasture. 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: ww.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!
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:
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 7.00 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
Lamb cutlets 9.00 Kilo
or - Rack of lamb (with those funny paper decorations…)
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 4.00 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 2.80 pack of 4
Sausages – very filling 2.80 pack of 6
Offal
Liver 5.00 Kilo
Kidneys 6.00 Kilo
Heart 4.00 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 realy unique atmosphere, always a realy warm welcome and wonderful seasonal food. The perfect place for exploring Thomas Hardy's Wessex.
Harbour Heights Hotel, Sandbanks. This large hotel has the most amazing view of Poole Harbour from their stunning restauant. The Chef Norman Cooke and his team produce consistantly great food. This is the place to go for real pampering!
Sienna Restaurant Dorchester. Chef Russle Brown and his wife Elena have recently been awarded a Michelin star, the first in Dorset for twenty four years!. Its very well deserved, as this small,intimate restaurant
guarantees very special dining indeed.
Portland Sheep Fleeces
Fantastic quality fleeces for spinning. Only £2.50 each