Restaurants and Chefs

We supply Scottish Blackface Mountain Lamb from the beginning of August to the end of April. Our mountain lamb is different to spring lamb as lambing takes place in April and early May. Our ewes are gathered from the mountain in late March and taken down to the foothills for outdoor lambing which takes approximately 6 weeks. Hence our first lambs are available from early August. Mothers and lambs return to the mountain in mid-May to their natural habitat untouched and unspoilt by modern farming methods.

We supply lamb in full carcass form, dry aged from 7 to 14 days depending on your requirement. Liver, heart and kidneys are included with this. We also sell:

  • saddles, approximate weight 7-8 kilos,
  • forequarter, approximate weight 7-8 kilos
  • and legs, approximate weight 2.5 kilos each.

Please contact Willie (+353-86-8583605) or Aidan (+353-86-8057570) if you need further information. They are available to take calls 7 days a week.