Langley Chase Organic
Farm Wins Best Organic Lamb In Britain
At National Organic Food Awards
24 October 2003: Langley Chase Organic Farm
won the lamb category of the Soil Associations prestigious
Organic Food Awards, recognising the farms rare breed
Manx Loghtan lamb as the best organic lamb in Britain. The
farm's lamb and mint burgers were also commended.
Top TV chef Hugh Fearnley-Whittingstall, presented
farm owners Bill and Jane Kallaway with the award at a ceremony
at the Dorchester Hotel, London.
Langley Chase is a small organic farm run by Jane Kallaway.
The lambs are naturally and slowly reared on the farms
organic pastures and sold both locally and, via its website
www.langleychase.co.uk, to customers around the country.
Raymond Blanc, Hugh Fearnley-Whittingstall and Sophie Grigson
joined other food experts and top chefs to decide this years
winners. The judging panel said: "Langley Chase Organic
Lamb produced dark cuts of meat with a distinctive taste,
with an excellent grassy flavour and nicely tender.
Langley Chase rears Manx Loghtan sheep a striking multi-horned
rare breed, thought to have been introduced into the UK by
the Vikings. The Manx Loghtan also produces very healthy meat.
The Scottish Agricultural Colleges found Manx Loghtan lamb
to be lower in fat and cholesterol than commercial breeds.
Mrs Jane Kallaway said:We are passionate about delivering
the finest quality lamb in a transparent manner. Throughout
2003 we have developed a series of educational open days and
joined the environmental Countryside Stewardship scheme. This
award, from such distinguished judges, justifies our hard
work and careful management methods and will assist us in
engaging the public in understanding organic food and farming.
This is not the first time Langley Chase Organic lamb has
received critical acclaim. The 2001 and 2002 Organic Food
Awards saw the farm win second and third place respectively
in the lamb category. The farm has also been included in the
BBC book Rick Steins Guide To The Food Heroes of Britain
and its lamb cooked in hay by Mark Hix, chef director of The
Ivy, for his TV food programme, Eat Up.
Lambs are available each year from autumn onwards and are
cut and jointed to each customer's individual requirement
by a Soil Association accredited butcher.
Goods can be collected from the farm, with prior appointment
or delivered direct to the customer's door. All goods are
vacuum packed in insulated cool boxes with farm information.
Lambs are sold either whole or half.
Judge Hugh Fearnley-Whittingstall
presents Jane and Bill Kallaway
with the award