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Livestock for sale and Lamb for your freezer

We often have young stock available in season, please contact use for availability or see the For Sale This Week section

Balwen Sheep
Unregistered Balwen ewe lambs £75
Unregistered Balwen wether lambs £60
Registered Balwen ewe lambs £85-£150
Registered Balwen ram lambs £125
Registered animals are always sold with official white Balwen registration tags in their left ear and details of their breeding. Stock sold as unregistered can never be registered, nor can any of their offspring, owing to inadequate markings &/or parentage.
Shropshire Sheep
Registered Shropshire ewe lambs
£140
Registered Shropshire ram lambs £175

As we are a smallholding, not a commercial farm, we do not always have a continuous supply of stock or fresh meat, so please contact us for availability.

Meat
Our sheep are reared and finished slowly at their own pace on grass and are truly succulent. The breeds do vary in texture and flavour; primitive breeds such as the Balwen are quite different than other lamb, the meat is darker and denser and appears more like venison. One repeat customer has said that she compared a Balwen shoulder joint with other local lamb and found there was such a taste difference that she will only buy Balwen from now on! Balwen meat is lean and tender and as the carcass is smaller than most breeds, we usually have the shoulders and legs kept as whole joints rather than halved. The Shropshire produces a larger flavoursome carcass that is also lean and widely sought after - why not try both and form your own opinion!
Our sheep are taken to a local abattoir, thereby minimising any stress to the animal, and are then butchered and packaged by a professional butcher. Lamb is sold by the half or whole animal, and orders can be taken in advance to ensure the butcher cuts to your specification. Fresh lamb is seasonal and is usually available from August to February; the Shropshire tends to grow quicker and is available earlier and because of its slow development, we often keep Balwen on into its second year as hogget (midway between lamb and mutton) which is another taste sensation altogether! Mutton is also occasionally available; if you’ve not tried it, it has a more intense flavour but it should be cooked slowly as it can be tougher and have more fat cover than lamb, the slow cooking helps to render away the fat.

Meat Price List

To download a copy of our meat price list, please click on the icon

Each ½ or whole lamb can be cut by our skilled butchers to your specification. Some options are as follows:

1

Middle neck & scrag
- usually cut into pieces on the bone for Irish stew, Lancashire hot pot, casseroles etc.

2

Best end of neck
- Lamb cutlets
- Rack of lamb (with those funny paper decorations…)
- Crown roast (both sides of best end kept joined)

3

Loin
- Whole boned and rolled or bone-in
- Chump or chump chops (rear end)
- Loin joint or chops (front end of loin)
- Barnsley or butterfly chops (doubles)
- Saddle of lamb - 2 loins left joined - only available if you have a whole lamb

4

Leg
- whole or cut in ½ - the thick end is called the chump end, & smaller end is knuckle or shank
- leg steaks on the bone aka gigot chops

5

Shoulder
kept whole or ½ on the bone or boned & rolled diced / mince

6

Offal
Heart, kidney and liver

7

Breast
Slow roasted or rolled

We have foundation in food hygiene, and Level 3 HACCP certificates and follow HACCP procedures.

If you would like us to let you know when we are due to have fresh lamb available, just send us an email and we can add you to our contacts list. Please be assured that we will not pass on your details to any third parties.

As with the pigs, we are often asked why, if the sheep are a rare breed, we do not keep them all rather than sending them to the butcher. In order to preserve the breed, only the very best and registered animals should be kept or sold for breeding and surplus stock can be reared for food. There are also always more males than are required – such is their bad luck!