Four-Horned Ornamental Sheep

Native Breed

The Jacob breed is instantly recognisable for their piebald fleeces and elaborate horns. Their origins are shrouded in mystery. Some have traced the breed to Biblical times, arriving to these shores via shipwrecked galleons from the Spanish Armada, when they became a favourite of the landed gentry. Such theories might be fanciful, but the breed is noteworthy for being historically unimproved, that is, not bred to encourage particular favourable traits. Jacob sheep therefore retain much of their original qualities from centuries ago, including the meat. Expect tender and firm meat with flavour that is tasty without being strong.

Tasting Notes: Robust, Long, Rich

14 Days Dry-Aged Jacob Rib Rack Of Lamb

1 X 550g (1.2lb)


14 Day Dry Aged Jacob Lamb Chop

4 X 120g (4.2oz)


14 Days Dry-Aged Jacob Lamb Cutlet

4 X 70g (2.5oz)


7 Days Dry Aged Jacob Half Leg Of Lamb

1 X 1.6Kg (3.5lb)


7 Days Dry Aged Jacob Whole Leg Of Lamb

1 X 2.5Kg (5.5lb)


7 Day Dry-Aged Jacob Lamb Shoulder

1 X 2Kg (4.4lb)


7 Day Dry-Aged Jacob Lamb Breast

1 X 750g (1.7lb)


7 Day Dry-Aged Jacob Butterflied Lamb Leg

1 X 2Kg (4.4lb)


7 Day Dry-Aged Jacob Lamb Neck Fillet

1 X 1Kg (2.2lb)