First of the Many (??)

A fine and sunny Sunday! Just the day for the first barbecue of the season. Somewhat incongruously, our Christmas Tree stands in its summer retreat out of doors behind the glowing charcoal.

First of the many or first of the few?

We had already obtained some very promising looking lamb from The Meat Joint, one of the regular stalls at our regular Sunday market. This butchers' stall is an offshoot of Iron Down Farm near Deddington, between here and Banbury. The farm is traditionally managed and supports a sheep flock, a herd of Gloucester Old Spot pigs and Aynho Red Poll beef. They say of themselves

Our Iron Down Farm butchery, The Meat Joint has become well known for friendly and expert service and the finest quality meat. These are some of our great products.

Superb traditional cuts of lamb, pork and beef all locally produced
Seasonal mutton available in spring and autumn
Fantastic home cured bacon and ham
Award winning sausages
Delicious home made pies
Barbeque and freezer packs made up to your requirements




As for the lamb, the early lambing flock is based on an old native breed, called the Polled Dorset, which is naturally suited to early lambing and renowned for its high quality, tender and flavoursome meat. For the later lambing flock they chose North Country Mules which are hardy, prolific and have great mothering abilities.

The flock is now also producing mutton, a meat product that is seeing renewed interest from discerning customers and is available in the spring and autumn.

The sheep flocks are lambed early and late to provide a steady supply of fat lambs which come off grass and clover leys through summer months and turnips in the winter.

Here is our lamb exposed to the heat. The perceptive of our viewers may even see a glow in the charcoal below the ashes.

And this is the delicious end result. The lamb was ammazingly tender and delicious, and the wine went very well with it!