About us

The Blackface Meat Company believes passionately in the link between a healthy landscape and the highest quality meat. The two are so closely bound that the flavour of our products is of the land itself: the heather and the berries; the wild grasses and fresh waters of the burns found in the most beautiful, unspoilt regions of Britain.

We are a small family business based in the South West of Scotland. We supply a wide range of high quality, oven-ready game from selected estates and we also source finest quality Outdoor Reared Pork, Blackface Lamb and Mutton alongside Galloway Beef and Christmas turkeys from nearby suppliers. This is the lamb, mutton, game and beef enjoyed by our ancestors, now available all over the UK via our efficient home delivery service.  We also source wild boar and goat, although may not always have stock.

We are also long term, trusted suppliers to some of London’s best-loved restaurants.

We specialise in slow-growing, traditional breeds that enjoy a life outdoors, free-range on Scotland’s hills. We are one of the few British online shops to supply tender, flavoursome, three year old ‘aged’ Galloway beef and Scottish Blackface mutton, reared for up to five years.

We believe that meat from animals fed on a natural diet will be as tender as it is richly aromatic and savoury. Slow growth on a diet of grasses and wild plants and berries also reduces shrinkage in the pan during cooking, offering better value for money.

We know that the health of our animals benefits from a life enjoyed outdoors in clean air, with access to a wide diversity of plants and natural spring water. Stress is also kept to an absolute minimum, with no-over crowding and a short journey to our local abattoir. We also believe that healthy animals produce meat that is good for you – a recent study reported higher levels of nutritious Omega 3 fatty acids in slow grown, naturally fed mutton.

We insist on traceability. We source all our beef, mutton, lamb and pork from trusted local suppliers; our game is sourced from selected Scottish estates, all well known to us, so we know the provenance of every grouse, pheasant and deer.

Our meat is properly matured in the traditional way; hung at a controlled temperature to develop tenderness and flavour. We can butcher to your exact requirements, at no extra charge. Game is sent out plucked and dressed, ready for the oven. Full cooking instructions and recipes are available on our website or contact us for printed recipes.

Use our secure online ordering service, or telephone us on 01387 730326. We pack and send out our meat fresh, ready for your oven or freezer. We despatch our goods vacuum packed in insulated boxes with ice-gel packs to keep the meat cool.

We perceive you, our customers, as a community of like minded people who enthusiastically share an enjoyment of the very best, seasonal food. We welcome your feedback, including recipes to post on our website. We are delighted to be a preferred supplier to many top chefs who care passionately about the quality of the meat they buy. They are very particular, so we know this means our meat is delicious.


Those of you who have never tried mutton are in for a treat. Leave behind thoughts of tough, powerfully flavoured meat and taste instead tender roasts that can even be served slightly rare, or ‘pink’. Our selected Scottish Blackface Mutton are reared in a very traditional farming system which sees self-sufficient ‘hefted’ – meaning territorial – flocks of sheep roaming the heather hills of Dumfries and Galloway. The sheep live on the heather, wild mosses, blueberries and grasses. As a result their meat is tinted a deep red and you can clearly taste the herby flavours of wild plants. After a good fill of heather, the sheep are brought down on to lowland grass pasture for a few months, ensuring consistent tenderness and a marbling of that all important fat. To enhance the flavour even more, we hang all our mutton for a full two weeks.

“Blackface Lamb is some of the most delicious I have ever tasted. There is no question in my mind that the diet of heather and moorland grasses give it a distinctive and special flavour” Hugh Fearnley Whittingstall

Our two year old muttons spend two summers on the hill farm before being brought down to the lowland grass pasture. You can cook this mutton just as you would spring lamb, even serving it ‘pink’ or rare.  We don’t always have stock of two year old mutton – please call us on 01387 730326 if this is a product you would be interested in.

Award winning five-year-old mutton (ewes) spend five summers on the hills. This meat, which has the greatest depth of flavour, is best cooked very slowly, then eaten tender and falling off the bone. We have won two gold awards for our five-year-old mutton, and many top London chefs serve it for its fine texture and heather flavoured character.

Many customers hanker after the real taste of mutton. We keep a few wether lambs back each year and run them on the hill for another summer (2 year olds), we also carefully fatten five year old ewes. The end product is superb, giving big meaty chops and joints that are so tender if slow cooked overnight.

Download our ‘Dressed as Mutton‘ article from the delicious magazine. Photographer Vanessa Courtier.

The Blackface ewes lamb out in the wild in late April and early May. They then move up onto the high ground where they can enjoy the heather and other seasonal wild plants. Our very special, young milk fed Scottish Blackface lamb is available only in June, and then from late August to April we sell Blackface Lamb, also reared on the hill.

One of the delights of our meat is its seasonal variation – the milk fed lamb has buttery notes and extreme tenderness, the late August come straight from the hill, with all its herby flavours, ready for recipes using favourite summer vegetables; the later lambs are robust, with a delicious marbling of fat.

The Breed The Scottish Blackface is one of Scotland’s oldest breeds of sheep. Over the centuries it has adapted to a self-sufficient life in hefted flocks on the hill. The wool is used to make hard wearing tweeds. They lead a natural healthy life in fantastic Scottish scenery.

Our very own home-made tasty Blackface Haggis is made to our secret recipe here in Dumfries, the home of Robert Burns, Scotland’s national bard, 1759-1796.

All of our beef is from the hardy, heritage breed that is Galloway. Galloway cattle are excellent converters of the many wild grasses that grow on the hills. Their natural diet produces the most succulent beef you can taste, completely natural and flavoursome meat.  They are an ancient breed, unchanged since the Romans discovered them in these Scottish glens. Their shaggy, double coats mean they are uniquely suited to this landscape and weather. They are finished in our lowland pastures. We hang our beef for 3 weeks. Individual cuts and variety boxes are available all year round.

We insist on pure-bred Galloway, preserving a traditional, native herd with a history that goes back centuries. Taste it and enjoy its fine grained texture and you will know the difference too.

Our veal is sourced from a pedigree herd of Ayrshire dairy cattle on a local high welfare farm.  The calves are reared on milk and cereal in a welfare-friendly system, on deep straw bedding in barns that are open to the outdoors.  they are kept in small, unchanging groups, able to behave naturally and enjoy a rich and natural diet.  The tender meat is perfect for grilling and frying and has delicate buttery flavour.

Our pork is sourced from a local small holding farm which rear the rare traditional breed of pigs called the Oxford Sandy & Black pig or sometimes called the Plum Pudding Pig or Oxford Forest Pig.

This breed of pig has been around for over 200 years and originated from the Oxfordshire region.  The breed was on the brink of extinction during the 1980’s, but the numbers are slowly increasing.  Therefore if you purchase one of our boxes you are helping to keep this breed of the extinction list.

The breed is a hardy outdoor reared pig, this allows them to naturally forage amongst the grass and mud.  This allows the pork to develop a darker colour with a nice coverage of fat.  A lot of chefs states that the fat completely melts in the mouth and this gives the meat that delicious wholesome flavour that pork use to taste like in years gone by.

Our pigs are sourced locally and taken to our local abattoir, the animals only have to travel approx. 11 miles, therefore reducing the levels of stress to the animals.  Happy pig means better pork on your plate.  This is also reducing the amount of food miles onto the end product.

Our pork supplier has many years of experience in pig stockman ship, his vast knowledge on pig husbandry means that we can deliver an excellent mouth watering product straight to your door.

Venison continues to grow in popularity with our customers and chefs, not least for its proven health properties. All our venison is sourced from Scotland, and we sell three venison species, depending on season: The largest of the three, red deer, roam in the rugged hills and mountains of the West Highlands. Smaller roe deer inhabit the thick forests of the Scottish border country and our fallow deer meat is sourced from deer parks. Each type of venison has its own special characteristics, and, like our Blackface lamb and Galloway beef, it is hung for optimum tenderness and extra flavour.

The Roe deer is abundant in Dumfries and Galloway. It is a browsing deer, eating a wide variety of tree shoots, and herbage. This is reflected in the delicate flavour of the meat. The roe is in season all year round in Scotland, so we should have this available every week.

We source our red deer in the main from West Highland stalking estates. The Reds roam free and subsist on highland vegetation, giving the meat its renowned gamey flavour. Red stags are in season from July 1st to October 20th. They are in their best condition in early September. The Hinds (females) are in season from October 21st to February 15th. They have smaller frames than the Stags, so saddle weights tend to be 4-6kg rather than 6-8kg of the stags.

The Fallow deer is a parkland deer, which we source from parkland herds in the North of England. It comes half way between the roe and red in size, and is a grazing deer. The Fallow have the same seasons as the red deer in Scotland.

Sika, We now have Sika too

Goat – Once in a while we stock Goat.  If you are interested in ordering goat, please call us direct on 01387 730326

Game covers a wide and diverse range of animals and birds, naturalised or born in the wild, all sourced from selected estates in Scotland. We produce high quality, oven-ready game, using a local small family game processing plant, who process the meat to match our own exacting standards.

Grouse is our speciality. It is harvested from the heather hills in summer and early autumn, where it lives wild on well managed estates. Taste it and witness one of Britain’s most extraordinary foods; deliciously lean meat with a rich and herby taste, so good with vintage claret. Later in the autumn we have abundant pheasant and partridge, nutritious and flavoursome alternative to bland poultry. These and other game birds are sold plucked, dressed and ready to cook. If you are new to cooking game, we are happy to advise you and give cooking instructions.

• Note that all our game may contain shot

For your winter feasts, Thanksgiving and Christmas, we offer Bronze Turkeys, a revived traditional breed with the juiciest meat and subtle gamey notes in its flavour. Ours are slow reared on local farms that have been carefully vetted by us.

Each summer the Blackface sheep are brought down from the hill onto lowland pasture for a period, in order to help the wild heather regenerate and flower on the hills. This helps to increase the biodiversity in the region, restoring the flora to attract the fauna and return the Scottish landscape to its original beauty. We hope soon to see a full coverage of the purple flowered heather and wild plants on the hill, essential to the survival of the grouse and other species that live in this naturally beautiful habitat.

All our meat cuts are sent out in vacuum packs, inside cardboard boxes lined with polystyrene and insulated with re-cycled shredded paper and frozen gel packs. We deliver to most of the mainland UK overnight, to arrive by noon the following day. Delivery is free, although there is a charge for delivery to the Highlands and Islands, which takes 2 days.

If you have a DG postcode and can collect from us, we’ll give you a ‘Doonhamer’ discount of 10% on your order.
Don’t be shy – we love to meet our customers. Just order online, entering the code DH10, or telephone 01387 730326, place your order and inform us that you can collect.

You may download our allergen information sheet for product specific ingredients and allergen lists here: