Easter Feasting
Easter is such a special time of year; our days are brighter and longer with beautiful blossoms and daffodils in bloom. Here at The Organic Butchery, we use sustainable farming methods and slowly grow our animals to bring you unrivalled quality and flavour that is truly exceptional. Gather friends and family to enjoy some delicious, organic food - from traditional lamb to decadent goose and fish, we have something for every table.
FAQs
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Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at The Organic Butchery, our mutton comes from ewes who've retired from the breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.
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A portion of grass fed lamb has a slightly higher calorie content than grass fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.
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When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.