Scottish Lamb

Clashnoir Farm, Glenlivet

Millers of Speyside procure Scotch Lamb from the scenic and remote pastures of the North East and Central Highlands, the rugged landscape and tough environmental conditions favour native breeds such as the Scottish Blackface. In lower lying areas where conditions are easier these native breeds are often 'crossed' with more prolific breeds such as the Texel, this produces a larger lamb. Millers procure both styles of animal to meet customer’s requirements.

Millers currently process around 150 lambs per week, these are sourced from the local area, buying stock close to the facility means animals are less stressed on arrival, this results in a superior quality finished product.

The best early hill lambs (late July onwards) will come straight from the hill ready to be prepared, the animals which have not reached their target carcase weight will be finished on the richer pastures of the lower glens, occasionally supplemented by forage and cereals. Finished carcases are around 18 to 25 kilos.

Alastair and Stuart Nairn of Clashnoir Farm, Glenlivet were winners of this years annual carcase competition at Millers of Speyside for the Lamb section. They consistently supply Millers with premium Scotch Lamb from their highland farm near Tomintoul.
The Nairns have been farming sheep in these hills for over 20 years and have built up a flock of around 1500 ewes and followers, mainly Scottish Blackface. The ewes spend their summers on the farm to lamb and the winter months elsewhere, this allows the pasture to recover for the following year and is a prime example of grass management and sustainable farming in practise.

The stock at Clashnoir is fed a diet mainly made up of grass or moorland grazing, additional forage such as silage or hay is produced on the farm. No additives are used on the production of the animals. The harsh but natural environment of the Highlands has an important effect on the final product; blackface lamb tends to be low in fat with little waste material a natural defence mechanism to aid survival in tough conditions. The meat has a delicately sweet yet distinctive flavour, this is even more noticeable in animals grazing on the heather and bracken moors.

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