[farmers wife]

I have 3 lambs in the freezer which are tough. As we have been processing lambs for 10yrs and these were the first inedible ones we have had.  I can only put it down to the abattoir chilling too quick in a hurry which has shortened the fibres.  We have used this place about 3 times now.  We are limited to processing in this area.  Ensors in Cinderford, Glos closed down now we have a couple. If needs be we'll have to travel further a field.  Have used Neil James in Raglan and thats been ok for this albeit the butchery has a lot to be desired but that can be done at home.


My concerns here are that you can raise and feed amazing animals only to be ruined by the abattoir. Ive had a beef carcass ruined by a butcher who didnt hang the beast in a closed fridge. With limited places to go now and if you are going to sell meat it needs to be quality throughout the process. To me the risk of the chain being broken is now worse than ever.


Looking for feedback to processors for lambs in and around SE Wales.

[Porterlauren]

N James Raglan. Cant beat them.

[Foobar]

Which abattoir did you use with these tough lambs? And where abouts are you roughly?

[MarthaR]

I don't take lambs but I have taken lots of pigs to Neil James at Raglan. Always had good, friendly service there and they're flexible about cutting. Sometimes I want whole sides or primals and if I want joints and sausages I give them a detailed list to make sure I get back what I want. And find the pricing very fair too.
Martha R

[recoil]

Dai Havard in Caerphilly is good. Also there's a very good one in Talgarth.