Lamb, hoggett and mutton
The Portland is a small, fine boned breed of sheep producing a single lamb which matures slowly to give a lean carcass of exceptional flavour.
The breed dates back to pre-Roman times when Portland sheep were numerous in South Dorset. The breed was noted for the quality and flavour of its meat and mutton in particular.
Animals selected for meat are killed in a small local abattoir where particular attention is given to minimising travel and waiting time.
The meat is then expertly hung and butchered to individual requirements. The following are available depending on the season, please email for availability and prices:
Portland Hoggett (Spring/Summer)
Because Portlands mature slowly, lambs are not ready in four months like modern commercial breeds, so they are kept through the winter and fattened on the Spring grass. It's one reason that they became rare; eat them to save them! Rare breeds need a market to survive.
Hoggett is tender yet with a deeper flavour and colour due to extra maturity.
Whole carcass (from 12 to 22kg), or Half
Portland Mutton (Autumn)
'As beef is to veal, so mutton is to lamb'. Prime mutton comes from ewes or wethers of 3 years or more which have already produced wool and /or lambs over several seasons.
Portlands have been famed since before the Eighteenth Century for the quality of their mutton. Portland mutton is included in the Slow Food 'Ark of Taste' which promotes 'forgotten foods with provenance'
Our traditional mutton is hung for 14 days minimum to promote the natural flavour and texture. Find us in Bob Kennard's 'Much Ado about Mutton' Directory
Whole carcass (approximately 20 – 30 kg), or Half
All meat (Portland), including the prime cuts, in natural skins
Old English (lemon and thyme seasoning to an eighteenth century recipe)
Merguez (spicy Algerian recipe) chipolatas
Cross-bred lambs (June to October)
Earlier maturing spring lamb from Portland crosses with Dorset Down and Bluefaced Leicester sheep.
Mutton is, undoubtably, the meat most generally used in families. And both by connoisseurs and medical men, it stands first in favour, whether its fine flavour, digestible qualifications, or general wholesomeness be considered.”
Household Management 1857
"Bob Kennard's book "Much ado about Mutton" tells the story of Mutton and celebrates its place in the history and culture of Britain, providing fascinating facts about sheep and food. It is available via his website.
Portland mutton was a favourite delicacy for George III during his family holidays in Weymouth