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All of our meat is from our own Ryeland lambs bred here at Dalmore. Born in early April, our lambs graze our herby pastures for around six months.
Around mid-October, we take them to Downfield Farm abattoir in Cupar; the carcasses are then delivered to Stuart Minick, Butchers, St Andrews to be hung for a minimum of 7 days before being butchered. Then it’s over to you!
This year (2016), we have available Ryeland mutton. Please use the link below to contact us for more details if you are interested.
Merguez-style Lamb Sausages
We have a limited quantity of Merguez-style spicy lamb sausages for sale.
All our 2016 lamb boxes are sold.
Please contact us for more details or visit us at the smallholding.