We are really pleased to announce that Carmichael Estate Wild Roe Deer Loin was awarded 2 gold stars by the prestigious Guild of Fine Food for the Great Taste Awards 2014. We knew the wild roe deer from the Estate was good when hung and butchered to prefect but this has now been certified by the judges of GTA 2014.

Judges described the venison loin as follows:

‘This meat is beautifully tender and juicy. The flavour is nicely gamy and long lasting.’

‘Delivers a very complex gamey flavour which judges like: great depth and length of flavour, wonderful texture for such a lean piece of meat.’

Wild roe deer is available seasonally from Carmichael Estate and it is an important part of our system that we cull them in sensible numbers to allow crops, trees and other wildlife to flourish. If you ever get a chance to try one these steaks they are truly divine! The ultimate venison product.

Dreich it might have been, but John Cooke from Slow Food Edinburgh still managed to persuaded 19 folks to spend some considerable time blind- tasting close to ten sausages at Edinburgh Farmers’ Market on Castle Terrace last weekend. They filled in a sheet recording their first choice, and in most cases, second and third choices too. Some even made specific comments on flavour, texture and so on. Slow Food then collated all the results, giving three marks for a first choice, two for a second, and one for a third choice.

The result?

Well, it must first be said that the competition had both venison bangers (two producers), beef, (one) and the rest plain pork. So, comparing apples with oranges so to speak, the two venisons came out equal top overall. Well done, Carmichael Estate Farm Meats and Seriously Good Venison.

They were followed by the single beef entry from Well-hung & Tender.

The pork sausages then had a top three of Ballencrieff, Reiver and Puddledub.

‘Not sure what this proves, except that the Market has lots of good sausages, and people are prepared to spend time trying them and chatting about it. Even on a rainy, rainy day.’ John Cooke – Slow Food Edinburgh

We now have our delicious Carmichael Texel Lamb available at all of the Farmers’ Markets we attend and in our farm shop on the A73 between Lanark and Biggar.

Our Lamb is delicious at this time of year as it has been grazing only the freshest tastiest clover rich grass at the foot of Tinto Hil. All of our lambs are born, reared and fattened and finished at Carmichael. We also have our own abattoir and butchery here allowing us to maintain total control over animal welfare during the rearing and slaughter process.

If your looking for a delicious ‘single malt’ lamb this summer for the BBQ look no further. Now also available through our online shop on www.carmichael.co.uk