Steadman's Butchers - Local Dales Lamb
QUALITY TASTE AND TRADITION
The Kendal Rough Fell Sheep has for centuries grazed the fells around Kendal. The native breed of the area, it is produced on the Wild Fell grazing of South Lakeland. It is a traditionally reared, quality local product.
Virtually the whole national stock of Rough Fell Sheep graze the fells within a 20 mile radius of Kendal, hence the breed's alternative name of the ' Kendal Rough' and emphasising Kendal's historic role as the market town for the surrounding rural area.
Kendal Rough Fell Lamb is mainly produced, following age-old traditions, in the Kentmere and Longsleddale areas, on the Fells around Tebay and on the Howgill Fells of the Cumbria part of the Yorkshire Dales National Park.We like to source this unique breed when available.
Carvery Leg
Many of the Dales farmers produce cross bred lambs which are ideal for the butcher and houswife.They cross native breeds like the Swaledale, Dales Bred, or Blackface with the Blue faced Leicester ram. The offspring are very much sought after as they are good breeders, hardy, and good mothers.The female cross breed are called "Mule Gimmers." At 2 years old they are crossed with the Welsh Lleyn, Suffolk, Charolais, Texel, or Beltex Rams. The end result is a fantastic, lean, sweet tasting, tender Lamb exactly what we, and in turn our customers like.
Lamb chops
Our lamb is sourced, mainly, from two local Farmers. Bob Ellison from Dent and Neil Haworth from Garsdale.The lambs are brought up with their mothers and graze the Dales uplands and fells foraging the sweet grasses and heather.They are slaughtered at Bainbridge at McIntyre meats to ensure low milage and animal welfare.The Lamb is cut and prepared by our expert Q Guild butchers in to the cuts that you know. Q Guild standard modern butchery methods ensure that you get the best possible cuts from the lamb.
No ony quite knows what makes our Dales Lamb so unique. It could be the careful breeding, traditional farming methods and lack of chemical substances. It could be the Limestone on which the Dales pastures and fells grow. Perhaps it's the famous mountain-like air. Either way it is real flavoursome, tender lamb. We do know that our expert methods of preparation and presentation make a huge difference to the end result.
Roast Leg of Lamb
An Old Dales Poem, Source unknown
The mountain sheep are sweeter
But the valley sheep are fatter
Therefore we deemed it meater
To carry off the latter.
i e. Modern Breeding combines the best of both!
A TASTE OF THE DALES
Three Fresh Cut Dales Lamb Freezer Packs
1 Dales Farmhouse £39.99
| Lamb Cut | Approx weight of cuts in kg |
| Half leg Shank | 1.800 |
| Half Leg Fillet | 1.500 |
| Shoulder Blade | 1.250 |
| Shoulder Knuckle | 1.500 |
| Loin Chops | 1.400 |
| Neck of Lamb | 0.500 |
| Lamb and Rosemary Sausage | 0.450 |
| Lambs Liver | 0.450 |
| Lambs Kidney | 0.050 |
| 3 Minty Lamb Grills | 0.336 |
| Total Weight | 9.00 kg |
2 Banquet £47.99
| Large Lamb Joints | Approx weight of cuts in kg |
| 1 Carvery Leg Part boned | 3.00kg |
| 1 Longboat of Lamb Boneless | 1.650 |
| 1 Lambs Kidney | 0.050 |
| 1 Large Cushion of Lamb Boneless | 1.6500 |
| Minced Lamb | 650gm |
| Total Weight | 7.00 kg |
3 Gourmet £49.99
| Lamb Cut specvialQ Style | Approx Weight of cuts in kg |
| 1 Leg Joint | 3.750 |
| Leg Steaks | 0.750 |
| 3 Howgill Chops | 0.900 |
| 1 * 7-8 Rib Rack | 0.600 |
| Minced Lamb | 0.435 |
| 1 Boned and Rolled Shoulder Blade | 0.950 |
| 1 Cushion of Lamb | 0.800 |
| Lambs Liver | 0.265 |
| Lambs Kidney | 0.050 |
| Lamb and Rosemary Sausage | 0.400 |
| 3 Minty Lamb Grills | 0.336 |
| Total Weight | 9.00kg |
