LAUNCHING a new enterprise during the lockdown forced by Covid-19 takes courage and commitment, but for sheep farmers, Rodney and Emma Balfour, it was the next step of their new venture, and the culmination of a number of years of planning.

With more people cooking at home due to the closure of eating establishments, the opening of their Mullygarry Farm Shop, near Letterbreen, has brought positive results.

Among the farm’s unique selling points is the innovative breeding behind the lamb products, the natural grass-based production methods such as the use of mixed herbal leys for grazing, and only selecting the best-quality meat carcases for discerning consumers.

Several years of research, including speaking with farmers and agricultural industry professionals, led them to establish a flock of two breeds: the Ryeland and the Ile de France.

These will be crossed over time to produce what Rodney describes as the ideal crossbreed to maximise their traits.

Rodney explained that when they both returned to Fermanagh after living for a number of years in Co. Londonderry, he wanted to return to sheep farming, as it was something he was used to while growing up in the county.

He explained that the Ile de France breed, originating from the environs of Paris, was renowned for its size and structure and quality of meat, as well as being prolific all year round.

The Ryeland is one of the oldest English breeds, going back seven centuries, and this breed has positive traits such as good fertility, has not been genetically altered over the centuries, and shows good resistance to footroot – often a particular problem on wetter grasslands – but above all, it's renowned for the flavour of its meat.

The combination of these two breeds allows the Balfour family to produce a high meat yield of high-quality from the carcases.

Another Mullygarry Farm difference from many traditional sheep farms is that lambing will take place up to five times a year, with individual ewes lambing about every eight months.

The prolifacy of the breeds ensures fresh lamb is ready for sale continually, rather than just relying on frozen products to sell to customers at certain times of the year.

This year, Rodney has had batches of ewes lambing not only in the Spring, but also at the end of July and November, with more ewes lambing in January.

Lambs born in late Autumn will have lamb covers fitted to give them protection against the wet conditions, and also preventing hypothermia. By the stage the lambs shed these, usually after three weeks or so, the biodegradable plastic will gradually disappear.

Another difference on this farm are the grazing swards used. Rather than just using the typical perennial ryegrasses, some of the fields are sown down to a Cotswold Seeds mixture of mixed herbal leys, containing chicory, Sainfoin and a variety of clovers, such as Sweet Clover, Red and White clover, as well as Timothy and other herbage.

Rodney explained that no matter what the weather, some of the plants will be more dominant than others, as some of them have a much deeper root system, also aiding soil quality. Rodney says there are good liveweight gains from these herbal leys.

Sheep are housed prior to lambing so they can be kept on a good plane of nutrition, with high, dry matter baled silage which is finely chopped, being offered to the in-lamb ewes.

Over at the farm shop, which has been specially constructed and equipped, among the speciality lamb cuts are the leg of lamb steaks.

Lamb carcases are typically hung for 14 days to enhance the maturation process, and then vacuum-packed. Products have a 9-10 day shelf life, after which they can be frozen until ready to use.

Those sheep out at grass are run over a large area with solar-powered electric fencing used between field boundaries.

The story behind Mullygarry Farm’s venture selling direct to the public is inspirational, with plenty of research having gone into setting up the farm and farm shop.

On their website, Mullygarry Farm, the family say: “We’re the Balfours, third generation farmers from Co. Fermanagh.

"Although farming is in our blood, venturing into the sustainable sheep farming business happened by chance when a health scare forced Rodney to give up his day job and pursue his real passion.

“Our farming journey began in 2017 with a small flock of Ryeland sheep, which we have nurtured into a flock 250 strong.

"Nowadays it really is a family affair, as all of us muck in to care for and grow our little fluffy family.

"As we venture into our third year, we are finally ready to start sharing our passion with our community and bring slow-raised, premium lamb to our new customers.”

The family say: “We pride ourselves on rearing premium-grade, grass-fed, slow-raised lamb through sustainable, ethical and cutting-edge farming practices.

“Rather than our lamb entering the food production chain, we want to allow those in our local area to enjoy it, knowing that the meat they are consuming is of the highest quality, has been treated humanely throughout its life, and is free from growth hormones, preservatives and antibiotics.

“All our lamb is prepared by local butcher, Johnny Trimble. We are extremely proud of what we have produced – our sheep are grass-fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, full flavour, and we are confident that all our cuts will exceed your expectations.

“Please bear in mind that the cuts are much larger than what you would buy in the supermarket, so we’ve put approximate weights so you can gauge your needs.”

The cuts for sale in the farm shop include butterflied leg of lamb and shoulder roast, double loin chops, half leg of lamb, leg steaks, lamb shank, shoulder steaks, rack of lamb, ribs and the popular lamb rashers.

Consumers can purchase via a click and collect service on the farm’s web page or Facebook page, and can opt for delivery within the Fermanagh and South Tyrone area, or by visiting the farm shop on Thursdays between 2-5pm, Fridays between 2-5pm, or Saturdays between 12-4pm.

From pasture to plate, the proof of the pudding is in the eating.