Castlemilk Moorit meat is very lean with a fine grained texture. It is a wholly different gastronomic experience when compared to your average pub roast lamb. Modern commercial sheep breeds produce rapid weight gaining lambs that are often fatty and devoid of flavour. Not so the Castlemilk. Our lambs spend at least a year to eighteen months slowly maturing on the fell. They gain their weight and muscle mass progressively. Their is absolutely no substitute for the time and environment that the animal enjoys. It results in a high quality and superbly flavoured meat. The flavour has a more gamey quality to it than you may be accustomed to, but it is a quality that the vast majority of people delight in.