ABOUT PYTHOUSE KITCHEN GARDEN
Pythouse farm has a large commercial flock of around 900 mule (Blue Faced Leicester x Swaledale) ewes which lamb once a year during February / early March. The ewes are mated with lowland rams such as Suffolk, Charolais and Dorset to produce excellent offspring.
The lambs are reared outdoors and are completely grass fed. No artificial treatments are used on the lambs. This in conjunction with low stocking rates and extensive production methods means the animals are far healthier than intensively farmed animals and produce meat of the highest quality.
The beef breeds reared and finished at Pythouse Farm are a mixture of Holstein Friesian, Simmental Cross and Aberdeen Angus Cross which produce exceptional meat.
All of our beef animals are fed on natural milk until twelve weeks of age and then grass reared. As with the lamb, no artificial treatments are used and they are reared using extensive production methods. The beef is hung for at least two weeks to allow the flavours and tenderness to develop to their fullest.
