Hogget

Such is the condition of organic nature! whose first law might be expressed in the words 'Eat or be eaten!' and which would seem to be one great slaughter-house, one universal scene of rapacity and injustice!

Ivan came round early and, with frost still on the ground, we proceeded with the slaughter. It’s never fun, but it does connect you absolutely with the source of meat. We used to use abattoirs, but the animals are far less distressed when they don’t have to travel. Combined with a captive bolt stunner and years of experience, it’s as humane as it gets.

After skinning and gutting it’s time for the treat of the day - fresh liver, lightly fried in butter. On the side, some of this year’s onions, also fried.

These sheep are called hoggets because they are between one and two years old. So neither lamb nor mutton. They’ll hang for a few days, to let the flesh firm up, and then I’ll butcher, bag, and freeze them. Plenty of meat for the next year or so.