The Shh’annu meat has been developed from over 30 years of sheep farming at Kirkwood, Dalton.
Farmer Anthony Steel explained it comes from a composite breed of sheep currently bred at Kirkwood, which has been developed to produce meat that tastes superb but is also really tender.
He said: “Our method of farming enhances taste and texture. Only the best lambs are carefully selected each year to keep longer to become this seasonal (July – Dec) product.
“Most farmers aim to maximise profit at the expense of taste but we’re all about the flavour with Shh’annu.
“Last year we sold shh’annu lamb to 11 Michelin star restaurants.”
