Beef and Mutton from the Carmarthenshire hills
Our aim is to bring you the best beef and mutton you will ever taste. The secret is (1) older animals, (2) grass-feeding and (3) super-ageing after slaughter. Wernlwyd (Eng: Grey Alders) 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 improves quality.
Lamb is a sheep up to a year old. Anything older is mutton. Most of the lamb you see on supermarket shelves will be lucky if it was six months old. That may maximise profits for the trade, but an extra couple of winters brings maturity, size and improved taste. Rest assured, we are in no hurry here at Wernlwyd to finish our stock and get it to slaughter. Our ‘wethers’ (castrated males) will be just over two years old before slaughter. Once killed and cooled, we’ll hang our mutton for forty-two days in the chiller so the meat enzymes can develop all the tenderness and flavour we have become known for.
Contrary to what you might hear, the environmental impact of raising sheep and cattle is low. Our animals hang out in fields during the summer and eat silage, harvested grass, in winter. They are NEVER ‘finished’ on grain in ‘feed-lots’.
After all, sheep and cattle are grazing animals. Their digestive system with its four stomachs is far more complex than ours. Ruminants are inefficient at digesting grain but perfectly designed to extract every last ounce of nutrition out of grass and meadow flowers. 26% of the earth’s surface is pasture. Ruminants are prey animals whose purpose is slowly but surely to convert what we cannot eat (that’ll be grass) into what we can – high-quality, high-protein muscle meat.
Talking of the environment, these days produce can be flown half-way round the world to satisfy modern food fads. When you choose our super-aged beef or mutton, you know the animals have been well cared-for and you are buying local, from farm to fork, keeping those food miles to the bare minimum.
Our meat costs no more than what supermarkets charge for their highest quality. But the similarity ends there. Our older stock means more flavour and our extreme hanging brings taste the ‘big boys’, with their need for throughput, can only dream of. And we know our customers appreciate the very best.
Mutton Merguez Sausages Technical Stuff
Defrost completely before cooking. Cook through until no pink colour remains or when temperature reaches 72 deg Celcius inside.
Ingredients: 42-day-aged minced Mutton (85%), water, merguez spices (including chilli) rusk (pea flour), salt. Nutrients per 100g: Energy 1060kJ / 255kcal, fat 19g, of which saturates 8.7g, carbohydrate 4.0g, of which sugars 1.2g, fibre 0.1g, protein 19.0g, salt 0.8.g. Packaging: Tray (where present): Sugarcane — compostable, bag plastic – can be recycled.
Nutrients per 100g: Energy 1059.9kJ (254.5kcal), Fat 19.4g, of which saturates 8.7g, Carbohydrate 4.0g, of which sugars 1.2g, Added Sugar 0.0g, Fibre 0.1g, Protein 16.0g, Salt 0.77g