Langley Chase Organic Farm exclusively rears and sells Manx Loagthan sheep, a distinguished primitive rare breed, high in flavour and significantly lower in fat and cholesterol than commercial breeds.
Our lamb and mutton has won 19 National Organic Food Awards including Best Organic Meat, Best Organic Lamb and Best Organic Mutton in the UK at the National Organic Food Awards from the Soil Association.
We sell fresh meat boxes in large or small sizes and provide complete traceability on all our produce. We can deliver direct or you can pick up from the farm. Frozen Organic Lamb and Mutton Boxes can be made available on request - please contact the farm on 01249 750 095 or email firstname.lastname@example.org.
Langley Chase organic lamb and mutton are reared on ancient permanent pasture. They graze all year round on the diversity of grasses, flowers and herbs which flourish on our old organic fields. This rare breed is genetically experienced and already adjusted to old permanent pasture which contributes towards the quality of the meat and gain higher levels* of antioxidants, vitamin E and omega 3 fatty acids.
*Prof Scollen Aberystwyth University, BBC Food Programme with Jane Kallaway at Langley Chase Organic Farm, Sheila Dillon, David Lidgate
"I am a big fan of mutton and we should be eating more, especially when it is as tasty as Langley Chase mutton. You can taste the love in great food and you can certainly taste it in Langley Chase mutton!"
Hardeep Singh Kohli, a judge of the 2009 Year's National Organic Food Awards
"After watching the kids chasing the flock around I was trying to work out the best way to cook the Manx Loaghtan meat. Hay baked lamb with lavender sprang to mind. Jane's son Will fetched me some organic hay from the barn and I picked some lavender flowers from the garden. Delicious tender meat with a little hint of game."
Seal the joint in oil and stud with garlic cloves and lavender heads, season and wrap with a small amount of damp hay, place in tin, cover with foil and bake in oven. Remove foil to brown and crisp joint towards the end of cooking if wished.
Boned leg or shoulder of lamb or mutton - cubed, 4 tbps oil, 2 onions sliced, 2 garlic cloves crushed, 1 tbsp ground cinnamon, 4 tbs honey, 2.5 cm fresh root ginger finely chopped ( or a jar of ginger in syrup) ¼ tsp saffron strands, red kidney beans – 1 tin added at the end of cooking – 1 litre of medium sweet cider, 150g whole blanched almonds, 175g stoned prunes, 2 tsp sesame seeds toasted, Maldon salt and freshly ground pepper.
In a large pan heat the oil, add the lamb and brown all over. Add the onions and garlic and cook for ten minutes until golden. Sprinkle over half the cinnamon and mix well with the meat. Add the ginger and saffron, cover with the cider and bring to the boil. Reduce the heat, cover and cook gently in a medium oven for one hour or until the lamb is very tender. Meanwhile in a separate pan heat the honey with the remaining cinnamon. Add the almonds and prunes and cook gently for one minute until they are glazed. When the meat is cooked, season – taste and add more honey, cinnamon and ginger if necessary and more cider if a little dry – scatter over the cinnamon glazed prunes and almonds, sprinkle over the toasted sesame seeds and serve.