Mutton from the Carmarthenshire hills!
Our aim is to bring you the best beef and mutton you have ever tasted. Our animals are fed all year round on grass, with no grain supplements. Slow growth means a better joint of meat. Wernlwyd is not certified organic but we employ organic principles. Our pasture has not been reseeded for years, most of it for generations. Over that time it has become naturalised with wild grasses and flowers. That brings higher welfare and impacts on the quality of our finest leg of mutton.
Here at Wernlwyd, we are in no hurry to finish our stock and get it to slaughter. Most of the lamb you see on supermarket shelves will be lucky if it was six months old. That may maximise profits for the farmer, but we know an extra couple of winters brings maturity, size and improved taste. Once killed and cooled, we’ve hung our mutton for eight weeks – 56 days – so the enzymes could develop its tenderness and flavour.
You would expect meat this good to cost the earth. Well, environmentally the impact is low. The grass is growing by the grace of God. Our sheep and our cattle are grazing animals. Their digestive system is more complex than ours, designed to extract every last ounce of nutrition out of the grass and meadow flowers. Metabolically they are converting that food slowly but surely into something for our table we can delight in.
Our meat costs no more than what supermarkets charge for their highest quality leg of mutton. But the similarity ends there. Their throughput of lamb demands hardly any ageing. Our mutton, on the other hand, is killed at two to three years of age. Those extra winters mean extra flavour. Why should we wait that long? Simply because we want to provide someone like you, who appreciates the very best, with the finest mutton you have ever tasted.
Our Loin Roasts
Take four mutton chops and bolt them together! You have a mini rack of ribs. Roast up then cut out the fillet of meat. Slice thinly and serve (with all the other bits you can cut off the rack – including the tenderloin underneath) with a classy sauce. You’ll think you are in a top French restaurant. A tip for the sauce? Ordinary gravy granules, add in the roasting juices, then stir in a good measure of blackcurrant jam. Or redcurrant jelly. Or any jam or jelly. A perfect luxury meal for two. Slightly less actual meat perhaps than a steak, but, oh, the flavour!
The price is £16.00/ kg (£7.26/lb) at the Wernlwyd farm gate. But do ask about delivery or order online now for collection in Carmarthen Farmers Market.