Thanks to everyone who came to collect their orders during our February opening, it was the busiest post-Christmas shop opening we’ve had for a number of years!
We’re now well into lambing season so Richard’s busy in the polytunnels all day and night checking on the ewes and lambs in case any need assistance. We’ve already got one lamb (Ronnie, as named by the kids!) who needed a bit of TLC in the kitchen and now thinks he’s a dog. I’m sure the actual dogs will be happy when he heads back outside so they can have their beds back to themselves.
Because of lambing, the shop now won’t reopen until 21st/22nd March, by which time hopefully things will have quietened down a bit and most of the lambs will have arrived. The order book is already open so please let us know if you require anything (by 8th March if possible to guarantee availability). Richard will still be busy at that time of year so we’ll only be open from 9am til 1pm on both the Friday and Saturday this time around.
Additionally, we’re taking orders for Easter too; it falls quite late this year so we’ll be open on Good Friday (18th) from 9am til 1pm and Saturday 19th from 9am til 1pm.
It really does help us to plan if we receive orders in early; because we like to hang our meat to enhance the flavour and allow the meat to tenderise, we need to receive orders 2 weeks in advance of shop openings to guarantee availability (we can’t just magic up a spare lamb shoulder 2 days before we’re open!). We’ve received quite a few last minute orders the past couple of months which we’ve not been able to confirm until we’ve known what’s left after we’ve butchered and prepared the earlier orders, so please please do try and give us plenty of notice if you can. For anyone who hasn’t ordered, you might be lucky and there could be some fresh meat available if you pop down on the Friday morning, otherwise we do often have some meat available in the freezer so call down and see what we have.
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