Lamb chop we loved you - lamb loin you're gone!

Look at them. The lovely fleecy flock. The Hebridean Lamb. Well we had it, and it went down a storm – an absolute blinder. You flocked, (pun intended) and it was consumed. Feedback included
‘The best lamb we have ever tasted’
‘Melt in the mouth’
‘Please Sir, can I have some more?’
Here at Howies we are in love with the Hebridean Lamb..it really is unique.
So...why? .well here's some of the reasons from the one who knows, the farmer himself Jonathan.
They were then known as ‘St Kilda’ sheep (later re-named Hebridean in the 1970’s) as they were brought down from North Uist and the outer Hebrides. The spread of the breed has since been limited due to the animals small size and dark fleece (not so useful commercially for meat or wool), however, they have spread through parklands and estates where a small, hardy, low maintenance and native breed is desirable. Hebrideans are classified a rare breed.
'Hebridean meat is slow grown,  seasonal, lower in saturated fat and higher in nutritionally beneficial polyunsaturated omega 6 & 3 fatty acids than commercially raised flocks. These factors give Hebridean meat added value as it is a speciality meat which is healthier and tastier.


But for now there is nor more. Tis gone. Til next time. And we will keep you informed the second we know when that is.....

Now if you wander Scotland at this time of year you are enveloped by the delicious aroma of wild garlic...it grows in abundance all over the place. Some other things that are hip hop and happening this month include...Mackerel...these ones caught by David Howie Scott - yes on the rare days he escapes the rigours of the restaurant he loves nothing better than to fish. These ones were pulled out of the sea on the NW coast of Scotland.

Other April goodies to look out for that won't have been flown across the world to get your plate in Scotland include....Broccoli, Carrots, Cucumber, Cabbages, Cockles, Crab, Cauliflower, Eel, Halibut, Jersey Royal New Potatoes, John Dory, Leeks, Lettuces, Lobster, Lemon Sole, Mint, Mackerel, Mussels, New Potatoes, Oyster, Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Rosemary, Spring Greens, Sea Kale, Salmon, Sardines, Salsify, Sea Bass, Sea Trout, Spinach, Sorrel, Spring Onions, Spring Lamb, Whelks, Winkles, Watercress.

And ….Wild Foods for April…
Chickweed, Dandelion, Hop Shoots, Hogweed, Hawthorn Berries, Nettles, St Georges Mushrooms, Sea Beet, Morel Mushrooms, Woodpigeon, Wild Garlic.

Makes our heads spin with excitement....we will be posting our new seasonal Spring menu...right here..so don't go far!