The sheep flocks contain early and later lambing ewes so that lamb production is spread to provide our customers with fresh produce all year round.  

The early lambing flock is based on an old native breed, called the Polled Dorset, which is naturally suited to early lambing and renowned for its high quality, tender and flavoursome meat. For the later lambing flock we chose North Country Mules which are hardy, prolific and have great mothering abilities.

The flock is now also producing mutton, a meat product that is seeing renewed interest from discerning customers and is available in the spring and autumn.

The sheep flocks are lambed early and late to provide a steady supply of fat lambs which come off grass and clover leys through summer months and turnips in the winter.

Ewes and their lambs thrive on clover-based leys.

 



Tel Butchery: 01869 338115    Tel Farm: 01869 338635   

The Meat Joint, Iron Down Farm, Deddington, Oxfordshire, OX15 0PJ 

Email: mail@themeatjoint.co.uk