Butcher | Farm Gate | Mail Order | Online
10 Years of Blackface Meat
Ben and Percy Weatherall set up the mail order meat business, now known as the Blackface Meat Company, ten years ago.
The company delivers regional, seasonal, traceable meat fresh at its best to customers across the United Kingdom from its base in Irongray, near Dumfries.
To celebrate this milestone long standing customers and suppliers came up to to Overfingland farm, in South West Scotland on 20th June 2009. Blackface Lamb, 5 year old Blackface Mutton, Galloway Beef, Ayrshire Veal, and Wild Scottish Game and Venison are some of the most popular of the company’s offerings. As well as supplying mail order customers, Weatherall sells direct to chefs in London and some of his best chef customers journeyed up to join in the celebrations – Mark Hix of Hix Oyster and Chophouse, Tim Hughes of The Ivy , Jeremy Lee of Blueprint Cafe, Sam Clark of Moro and Peter Weeden of Paternoster Chophouse. Spit roast Blackface Lamb was the main dish of the lunch, slow roasted over a log fire, which eaten in the spectacular setting in which it is reared, proved to be a taste sensation.
“10 years have flown by” said Ben Weatherall “the demand for our meats is growing all the time. To see a good number of our important customers from London making the trip north was excellent. It is very important for them to know the traceability of our products and we really appreciate their attendance at our anniversary celebrations.”
“Ben’s Blackface Lamb melts in the mouth” said TV celebrity chef Jeremy Lee. “It is one of the great seasonal tastes of Scotland.”
We won the Gold Award with Savour the Flavours and The Taste of Britain Award for our five-year-old mutton, raised on the heather-covered hills of Scotland.
“Blackface lamb is some of the most delicious I have ever tasted. The two-year-old mutton hung for a full two weeks is particularly outstanding.” Hugh Fearnley Whittingstall
The mutton is from Blackface sheep, a popular, hardy Scottish breed. They graze a completely natural diet, eating heather, grass and blueberries on the dramatic Scottish Lowlands. We sell two- and five-year-old mutton. The two-year-old is like a well-developed lamb, though bigger and meatier. The five-year-old needs a longer cooking time, but rewards with a more complex flavour. Both are hung for two weeks to develop the flavour and tenderise the meat.
Like all our products, our lamb and mutton is sold in boxes and delivered fresh to the customer. We can dice or mince the meat at no extra charge.
Our fine Galloway Beef is hung for two weeks and arrives ready to put in the oven. We specialise in aged beef from a more mature animal, naturally raised in the Scottish hills and prized for its depth of flavour.
A cross between a Tamworth and wild boar, it’s widely believed that our Iron Age Pig is as close as we can get to the ancient early domestic pig. The animals are all free range and develop slowly in the traditional way.
All delivery is free, and arrives chilled to your door in cool boxes with ice packs.
