The system that we use for our Suffolk lamb is about as natural as it gets. All of our lambs come from Suffolk rams out of North of England mule ewes – native breeds that are well suited to the climate in the South-West and that thrive on moorlands and lower pastures. The Suffolk lamb breed will continue to grow slowly on pure grass and pasture without getting excessively fat.
Our lambs are born from February (in the lowland flocks) to April (in the moorland flocks) and they run with their mothers for about 5 months. This means that they make full use of mother’s milk – nature’s best food, because it builds strong natural immunity in the lamb, and is a brilliant use of resources with the mother converting simple pasture and forage good enough for adults into superfood for growing lambs.
Once weaned from natural mother's milk, our Suffolk lambs are weaned on to grass, in herb-rich pasture. In the depths of winter, they might also have forage crops such as brassicas. We don’t feed our lambs any cereal or concentrates. Suffolk sheep are ruminant animals and their digestive system is not designed for a diet of cereals.
The key to the best lamb is slow, natural growth to maturity, without rapid fattening or growth promoters.
We grow our grass-fed lambs to between 8 and 15 months which means they might be classed as hogget. We think that slow growth and proper development of the animal makes the best type of meat as it benefits from a more intense depth of flavour and, after hanging for 3 weeks, a firm, mouthwatering texture.
“Hogget is simply lamb with wanderlust and a decent education. It’s killed when it’s between twelve and eighteen months old, so it knows a thing or two about flavour. It doesn’t overwhelm like old mutton, yet still bleats with ovine delight.” -Tom Parker Bowles, Let’s Eat Meat