Pen y Wyrlod Farm
Pen y Wyrlod Farm nestles on the lower slopes of the Skirrid, easternmost of the Black Mountains in North Monmouthshire. It has been a working farm since the mid 1500's, remaining virtually unchanged until Nick Miller and Sarah Dickins converted it to organic production twenty years ago.
Starting from just six sheep, we have slowly developed a closed flock of 100 pedigree Black Welsh Mountain breeding ewes and we can supply Soil Association accredited organic lamb and hogget all year round. We can also occasionally offer organic mutton to order.
The land around the farm has hardly changed in hundreds of years: the fields are the same size and shape, the hedges all survive, we have ancient trees and there are more than 40 species of grass and herbs in the pasture.
This all helps us to grow lambs which only feed on traditional grass and hay, developing slowly to reach maturity at their own pace.
Our aim is to farm naturally and sustainably with a minimum level of human intervention. The lambs are matured for up to 18 months before slaughter at an approved organic abattoir, then hung for up to three weeks to give a meat that is tender, low in fat and with a complexity of flavour that more commercial lambs simply cannot match.