RARE BREEDS
SURVIVAL TRUST
Registered Charity No 269442

HOGGET LAMB
Some of Britain's rarest breeds are sheep which mature very slowly on poor pasture. Most of these are what are termed 'Primitive' breeds which are small in size, usually brown or black in colour and often with large or unusual horns. Because of their slow development, they are not usually ready for the table in the same year as they are born but in the following year which makes them 'hoggets'. This is very different from mutton which was traditionally meat from animals of at least ~ or three years old.
Primitive lamb is quite different from other lamb in its texture and structure. The meat is very lean and dense, almost more like venison in appearance than lamb. The bones are fine but very, very hard. Studies at the Scottish Agricultural College have shown that the meat is very low in saturated fats which have been associated with raised levels of cholesterol in our blood. Such meat needs longer cooking in a slightly cooler oven to be at its best. Alternatively, it can benefit from being marinaded before cooking. Primitive lamb is delicious and well worth trying for a special occasion.
Meat from different breeds varies as do the eating qualities, of different varieties of apples or potatoes. Here are some notes on the breeds we offer from time to time.

BALWEN - A welsh mountain breed which is quite small in size. The meat is lean and tender with a good flavour.
CASTLEMILK MOORIT -One of the Primitive breeds from the Borders region of Scotland.
Small in stature, Select a leg or a shoulder joint for a family joint of rich, dark meat.
HEBRIDEAN -One of the larger Primitive breeds originating in the Western Isles, Hebridean
sheep are now found throughout Britain. A good flavoured lean meat with the qualities expected in lamb of this type. Ideal for a special meal.
MANX LOGHTAN -A Primitive breed from the Isle of Man, this breed is justly renowned for the quality of its meat which is lean and well flavoured.
NORTH RONALDSAY - From the Orkney Islands) this small primitive breed is unique in eating seaweed from the seashore as its preferred diet There are now small numbers eating grass on mainland Britain So you may find this well-flavoured meat on offer occasionally. In order to properly maintain the semi-feral island population, a limited cull takes place in late summer/early autumn which is a unique opportunity for you to try this delicious meat which really is organic in every sense.
SHETLAND -The Shetland is the link between Primitive and more conventional breeds and whilst lean and quite densely textured, the meat is not as dark and fully flavoured as the other Primitive breeds.
SOAY -A small bodied, Primitive breed, the Soay provides delicious, ,full-flavoured meat. Try
boned and rolled shoulder stuffed with a fruit-based stuffing.

For something quite different, watch out for smoked lamb from some of these breeds. A Scandinavian speciality; light smoking adds piquancy and flavour.