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About Us / History

picThe Boyle family runs, ‘in hand’, the Mallsgate Hall Estate, just four small farms in the very remote North East of Cumbria. All the land is farmed without the use of herbicides, pesticides or artificial fertilizers under Organic Certification by Organic Farmers and Growers. The result is a mosaic of species rich hay-meadows, historic parkland and permanent pasture which both teem with wildlife and provide a very special, natural sward for our animals to graze.

All the lamb we sell is born on the estate to our closed Lleyn flock. The ewes lamb in April and the lambs are entirely reared outside. They are ready each autumn. All the beef we sell is born on the estate to our closed Aberdeen Angus and Angus cross herd. The cattle are housed in the winter, but otherwise live entirely outside. We finish a few head each year, always on grass.

We use a local abattoir and a local butcher. Lamb is hung on the bone for about a week; beef for about three weeks. The meat is then jointed, vacuum packed and chilled. It is boxed up and delivered fresh overnight.

We are very proud to use an environmentally friendly packaging system which combines re-cycled cardboard and a wool liner from Woolcool, both more efficient and more appropriate than polystyrene. We do everything we can to ensure that the meat is delivered in tip-top condition, for eating and home-freezing.