Sheep Handling Courses

I must be a glutton for punishment, because not only is it the time of year when the Mutton carcasses start to become available (lots of news on that front for a later date!) but the start of Tupping is only about 3 weeks away so the ewes need to be flushed to get them in the best shape.  On top of all of this, i am continuing to run Sheep Handling courses.

What are these courses i hear you shout?  Of course you do!  Well, i have been running these sheep for ten years now and have had to learn everything from scratch.  And in my main job, i spend a lot of time teaching scientists.  So why not combine the sheep with the training element?

These courses (http://www.swaledalemutton.com/sheepkeeping.html) are a full day, covering fields and fences, equipment, regulations and paperwork, sheep health, lambing and indeed just about anything you might need to know if you want to keep sheep, or even if you just want to find out about our wooly friends that provide such great meat!  The courses are run in quite an informal way, and prior trainees have said what a good day they had, and it also includes lunch at Berry’s Farm Shop!

At this busy time of year i will probably only have chance to run one course a month, and will add dates to the webpage regularly.  But, if you wanted to find out more, just get in contact and ask away!

313 total views, 1 views today

Mutton Time

It is almost that time of year again.  I have brought the first five wethers down from the moor to fatten up a little before slaughter, but in a couple of weeks time, the first animals will go to the abattoir and a week after that, it will be delivered to my customers and start appearing on dinner tables and menus.

It is a fairly exciting time, but also somewhat daunting (a bit like approaching lambing time really).  It is when most of the money comes in from the sheep, but there is also a lot more work to be done, feed to be bought and so forth.  There is also the phone calls/visits to head chefs, emails to private customers and so forth to find out how many animals i will need.  Then arranging their killing and butchery.  Then changing everything when someone changes their mind.

But, the end product of all of this is fantastic mutton.  I had some friends over for the weekend, and so my wife prepared a mutton hot pot in the slow cooker with black puddiing, onion, carrot and potato.  It took nine hours to cook, but I think i personally ate about 4 or 5 servings of it, and had trouble moving far or fast that evening!

And, more than the money, it is the feedback from chefs and customers about how good the meat was that keeps me going when things get difficult!

330 total views, no views today