Sheep are one of the most common sights in the Scottish Borders farming landscape, but with the exception of Easter weekend, we hardly eat their meat at all.
This episode explores our relationship with sheep from field to plate, and includes conversations with farmers, a trader and a local butcher, discussing the joys, challenges, flavours and future of bringing lamb to the table.
You’ll be hearing from Bairnkine organic farm and the lambing shed at Spital Tower Farm, gaining insight into how lambs get from farm to market with Farmstock, and learning how to prepare the juiciest roast from an enterprising butcher in Jedburgh.
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Thank you to:
Lucy Tile, Bairnkine Farm
Watson Pringle, Spital Tower Farm
Vicky Warcup, Farmstock
Ryan Briggs, Briggsy's Butcher
Produced & Presented by Charlotte Maberly
Music by Iain Fraser from his album Koterana
Agricultural advisor, Laura Mitchell
This podcast was founded by the Borders Good Food Partnership with support from the Scottish Borders Council and the Scottish Borders Climate Action Network.
