The An Garradh Mor flock of Hebridean sheep

 


 

Hebridean Hogget Lamb – The ultimate slow food

An Garradh Mor - Acarsaid, Hebridean ram from Big Garden croft, Isle of EriskayOur black, pure-breed Hebridean sheep thrive year-round on the natural, slow-growing vegetation of our croft and the common hill grazings in Eriskay. Our slow-maturing hogget lambs enjoy two summers of good living. Their meat is low in fat and cholesterol and has extraordinary depth of colour and flavour. This meat demands respect! Cook low. Cook Slow. Take time to enjoy!

A hogget is a sheep between 12 months and 24 months old: usually killed at the end of its second summer, at about 18 months old, after one winter followed by a full summer’s of growth. It may also be called a shearling lamb, because it will have been sheared once after it’s first birthday, but has not yet reached full adulthood.

Our Hebridean Hogget Lamb is 100% free of hormones and anti-biotics. It is of course fully traceable.

The meat is sold on the bone, vacuum-packed, frozen, and available only at The Big Garden.

Prices are valid to 31 October 2017.

Joint / Cut No / Pack £ / kg Typ. Cost
Loin chops 4 £24.00 £5 to  £10
Chops 4 to 8 £20.00 £4 to £15
Half Leg 1 £20.00 £18 to £25
Lower Leg 1 or 2 £20.00 £10 to £20
Leg Shank 1 or 2 £12.00 £6 to £10
Half Shoulder 1 £14.00 £3 to £9
Lower Shoulder 1 or 2 £12.00 £5 to £11
Neck 1 or 2 £8.00 £4 to £7
Liver Varies £8.00 £4 to £6
Kidney 4 £8.00 £1 to £2

 

Enquiries

If you’re in Uist, then the best thing by far is to simply call in at The Big Garden.

Alternatively you can call us on 01878 700828, or use this form –

 


 

Livestock for Sale

At present, we have no livestock for sale.

 


 

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Hebridean Sheep — 2 Comments

  1. We enjoyed a delicious leg of Hebridean hogget lamb from ‘The Big Garden’ : a meal for three, and lamb sandwiches for following day! The meat was so incredibly tasty! An added bonus was a juicy bone for Lexie the Collie dog. Recipe: Brush over the entire joint a mixture of olive oil honey and crushed garlic. Prepare a bed of mixed vegetables on a sheet of foil, then sit the joint on top of the vegetables and lay on sprigs of fresh rosemary (provided free with the joint!). Fold the foil over the joint to fully enclose. Roast at 200-220degC for about 90mins. Allow to rest for about 10mins before carving.

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