The major topics on our site are summarised below together
with links to specific pages.
How we started
Jane Kallaway felt compelled to start producing her own meat after the BSE crisis, when she became deeply concerned about what her family was eating and where it came from. She quickly fell in love with the Manx Loaghtan breed, and set out to raise awareness of this rare breed by producing top quality lamb and mutton...no small challenge for this first time shepherdess.
About us - how Jane Kallaway started the farm
Awards, values and standards
The farm has won eight National Organic Food Awards and seen our organic lamb and mutton ranked as the tastiest in Britain. We believe by managing the land in a sustainable organic manner
and letting our sheep grow slowly and naturally we produce
great tasting, healthy meat. All our lambs are reared on our
organic pastures and allowed to mature at their own pace,
taking around seven months for Autumn Lamb; 12 months for
Year Lamb and three years or more for Mutton.
we rear our sheep
we manage our farm
Healthy, tasty meat - low in fat
The Manx Loaghtan breed is 23 per cent lower in fat and nine
per cent lower in cholesterol than commercially reared sheep,
making our sheep a delicious and healthy organic choice.
fat and cholesterol table
Customer service and traceability
We aim to provide our customers with produce suited exactly
for them. Animals are individually selected depending on each
customer's requirements. We provide total traceability for
all our stock. We only rear and sell our animals ourselves,
on our own farm. We can tell you exactly how each animal was
raised, and we encourage our customers to visit the farm to
see what we do.
We care passionately about our animals, and run our farm and
rear our sheep to strict Soil Association standards and are
inspected regularly. We care for our sheep every day, select
them according to our customers' needs and take them to the
welfare in detail
We believe it is our duty, out of respect to our animals, that
they are butchered as expertly as possible. Professional butchery
is a fast disappearing skill, but one that is absolutely vital to ensure
that each animal's potential is realised and their taste and
flavour maximised. We take all our animals, ourselves, to
a Soil Association registered slaughterhouse and accredited
Master Butcher. After slaughter, lambs are hung for between seven and 14 days. Mutton is hung for longer.
we rear and finish our lambs
fat and cholesterol
Farming for the future and education
We believe organic farming is the best possible system to produce
healthy food in way that best respects the wild plants and
animals we are privileged to share our land with.
Much of our land is ancient permanent pasture, with Medieval
ridge and furrow visible in the fields. We have ongoing environmental
projects and are part of the Soil Association, Countryside Stewardship
Scheme and Farming and Wildlife Advisory Group schemes. With
these bodies we work with local schools, colleges and adult
education centres to raise understanding about organic farming
and our sheep.
we run our farm
wildlife work on the farm
The Manx Loaghtan is a primitive rare breed dating back to
the Iron Age. It survives in small flocks across the UK and
is termed 'at risk' by the Rare Breeds Survival Trust.
The march of industrialised farming has pushed out traditional
breeds that don't conform to quick uniform production favoured
by commercial farming. Many rare breeds have become extinct.
Food lovers across the country, together with specialised farmers
and producers like ourselves, are helping halt the decline
of rare breeds:
The Manx Loaghtan Breed
Chase Organic Farm. A small specialist producer... recognised
for its conscientious management..."
The Independent On Sunday