I think we are having very locally produced Lamb for Christmas, I know the farm where they were born and brought up, what they have eaten and I have walked their organic fields.. so happy in their cycle of life. As you may think, we have a fair amount of venison in our freezers, its the Rolls Royce of meat IMHO. The only thing that niggles me is that its nearly always listed on a menu as just Venision, rather than identifying the species.. ie. Roe Venison, Fallow Venison, Red Venison, etc. There is a fair bit in texture and taste difference between them. For our location I would rate the best as Roe, followed by Sika ( available in East Somerset or Dorset ) ,Fallow, then Red.. Anyway I digress from woodburners....
