Faq

• Brookfield Farm lamb is an artisan product, raised in a small flock and carefully reared
• Our lamb is free-range and grazes on lakeshore pastures sown with organic grass seed and clover
• We supplement the grass with a little barley in winter
• Our lamb is fully traceable and locally slaughtered by a traditional craft butcher 
• Unlike supermarket meat, our lamb is hung on the bone for a minimum of 7-10 days, ensuring delicious tenderness and flavour
• Our farm is part of agri-environment scheme AEOS
• Our passion for farming sustainability and a thriving countryside with rural collaboration drives us
• Buying lamb direct from Brookfield Farm means less food miles
• You save by  buying direct from Brookfield Farm

Brookfield Lamb season starts in early August and continues through to the end of the winter, or when stock runs out. Lamb is a seasonal product and depending on the time of year, the product will change. The colour and flavour of the flesh will depend on where the sheep were raised. Spring Lamb (or new Season Lamb) is lamb under 1 year old. When lamb passes its first birthday, it is termed hogget, and at this age can make excellent eating. It’s darker in colour and richer in flavour, with a heavier fat covering. The lamb from Brookfield farm varies from 5 months to one year – meaning the meat is tender and yet has a terrific depth of flavour.

We love showing our farm and lambs to visitors. Some lambs are very friendly and run up to greet you. Contact us for the next visiting day.

Our lambs graze mostly grass and clover, we feed a little supplementary barley in winter. They also forage herbs in the hedgerows and Lough Derg lakeshore - sorrel, water mint and other herbs which gives Brookfield lamb its distinctive flavour. 

The carcass weight is based on the cold weight of the lamb 12 or more hours after processing by the craft butcher, which is about 9-12 kgs for a half lamb and 22-25 kgs for a whole lamb.