Jonathan & Denise: This evening’s edition of BBC’s Landward – featuring the Hebridean sheep of Kirkland Bank Farm in Perthshire – appears to have piqued viewers’ curiosity, and they’ve set about searching the internet. Thanks to those who found our website first, we’ve now sold the last of our current stock of Hebridean Hogget Lamb from our own flock.
For the rest of you, it’s now less than a fortnight until the lambs born in 2014, having spent one summer following their mums – and a second summer definitely, absolutely not following their mums (let alone a despairing crofter-shepherd!) return from a ‘trip to Lochmaddy’. [That’s a euphemism for … well, you know.]
Vacuum-packed fresh (ie unfrozen) lamb will be available Wednesday 2nd November only for pre-orders. Frozen lamb will be available from Saturday 5th November.
2016 prices held for orders received before 1st December!
For more details of Hebridean Hogget 2017, see Hebridean Sheep >.
Denise: As Autumn advances, visitors to the islands become few and far between and the roads and beaches fall quiet. So too at The Big Garden and The Hebridean Woolshed! Over the years, we’ve tended to keep the shop open until … well, until we thought it was about time we packed stock away to protect it from cold and damp of winter. That could be as late as the end of November!
This year, with customers increasingly expecting to find our opening hours on the internet – and us to keep to them!, we decided we could do with more down-time (though that could turn out as more time to make new stock for next year!), so we set the end of the season at 30 September. Except that it won’t be … it will be the 29th. That’s when I’m flying off to ‘foreign lands’ (a-ha! you’ll have to wait to find out where I’m going to!), and J will be kept busy doing … well, doing everything. I’ll be having some real down-time, complete with breakfast-in-bed, reading-in-bed, waited on hand-and-foot.
So, if you’re wanting any Big Garden jam, chutney, lemon curd (there’s two jars left!), fresh herbs, Hebridean hogget lamb – and of course anything from the The Hebridean Woolshed, you’ve got until next Wednesday. After that we’ll be open only for eggs and preserves: anything else and – well, we’ll see you next Easter!
Denise: Today is Mellow Yellow – the day I make the last batch of lemon curd of the season. There are four jars in the fridge. First come, first served: when they’re gone, they’re gone! The wee pot of curd has gone already!
Lemon Curd in the making, from The Big Garden
Lemon Curd ready for eating, from The Big Garden