Blackface Lamb has a growing following of admirers and advocates throughout the UK all of whom champion Blackface lamb for producing meat that is succulent, tender and flavoursome.
Those who buy Blackface lamb can rest assured that by keeping sheep on the hills, they are helping to maintain rural communities and sustain the environmental benefits of extensive grazing.
It is a nutritious and versatile food supplied by BSBA members to strict assurance schemes offering complete reassurance to consumers. Naturally lean, it is very popular with the modern housewife, and in 2003 'The Independent' newspaper published a survey in which Blackface lamb was voted number 15 in the '50 Best British Foods'.
What Makes It Better?
Blackface lambs are reared on extensive grazing on species-rich moorlands throughout the UK. Included in their diet are of some of the UK's most diverse herbs, grasses and berries, including heather, bilberries, white clover, meadow buttercups, purple moor grass, radishes, and mustards such as Lady's Smock.
Naturally Good For You
Research carried out in 2006 compared lamb reared on a variety of pasture types.
Lamb (Blackface lamb) reared on species-rich moorland pasture has higher Vitamin E and Omega 3 fatty acid levels than when reared on semi improved grassland. Omega 3 fatty acids are an essential nutrient to ensure normal growth and development.
Vitamin E is an important fat soluble vitamin and antioxidant that helps the body avoid certain serious medical conditions such as Alzheimers, cancer, cateracts and heart disease.
As a traditional breed, Blackface lambs naturally mature later in the season and therefore, retain their flavour and succulence well into the New Year. Available from September to April, the meat remains sweet and tender thanks to the diet and slow rate of finishing.