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Farming sheep in the Lake District is not an easy way for anyone to make a living, but we’re glad people do. Herdwick sheep are suited to the harsh environment, and thrive in conditions that other breeds would not. By grazing the fells, they help maintain a landscape which would look very different if you took them away.
Our local farmers produce some of the best lamb, hogget and mutton available anywhere in the world. Herdwick lambs mature slowly on the Lake District fells, eating a natural diet of heather and grasses. Considered good enough for the Queen to eat at her Coronation dinner, the resulting meat is lean and loved by foodies for its rich gamey flavour. It’s also been found to contain beneficial Omega 3 fatty acids.
In celebration of the launch of our garlic and herb pots, we’ve got together with some local chefs to bring you a selection of recipes which use Herdwick hogget, garlic and herbs. While lamb meat tends to come from sheep under a year old, hogget comes from sheep which have passed their first winter, falling between ‘spring lamb’ and mutton. We've included a few links to Herdwick farms that offer mail order in case you want to try it, but you can of course use other lamb in the recipes if Herdwick is not available.
Warning - these recipes involve slow cooking. Good things cannot be rushed!
