We started our lamb production in 2011 with 20 ewes, and over the years our business has grown. In 2012 we built a new sheepfold and today we have 180 ewes and raise about 250 lambs a year. There are 10 cows of the Highland Cattel breed on the farmstead. We have also built a game enclosure for fallow deer and moufflons.
We have extensive lamb production at Ulkeröds Gård, with a focus on autumn lambs. This means that the lambs are born between March and April in one of our sheepfolds, are raised outdoors in our pastures and are then slaughtered between July and September. Our sheep breeds are Texel and Gotland.
Texel sheep – the best meat breed
In our restaurant we serve only our Texel lamb. Texel lamb cuts are pretty hard to beat when it comes to thick cutlets, large tenderloins, large steaks and stuffed shoulders. The Texel meat is well-marbled and most people appreciate its mild taste. The breed came in the 19th century and originates from the island of Texel on the Dutch coast.
Gotland sheep – the best breed for sheepskins
Our purebred peltsheep are excellent for clearing brush and provide very beautiful sheepskins. The Gotland sheep has its origins in the native breed of domestic sheep called the Gute. Through selection for size and sheepskin quality, the Gotland sheep has developed into a good breed for sheepskin production.
The farmstead’s own lambs
All our lambs are raised mainly on ewe’s milk and graze in the pastures around the farmstead. Sheep are known as “bush and brush clearers”, which means that they help to keep Sweden’s landscape open in a very good way. They are also relatively picky about where they graze on grassland. We cultivate the soil regularly and make sure to sow it with the special plants and herbs that the sheep love to eat. Of course, this also gives the meat a very good taste, as our lambs graze on cumin, mustard, white clover and ribgrass, among other things.
Our fallow deer
To ensure the supply of venison for our game restaurant, Ekbacken, in 2016 we built a game fencing for fallow deer. The fallow deer originally comes from Mesopotamia and Asia Minor, but since the end of the 19th century it has also been found in Sweden. The venison is juicy, tender and soft. It is lean and can be kept frozen for long periods of time. The fallow deer meat is considered to have a slightly more elegant game taste and is excellent for grilling.
Our Highland Cattle
Today we have a bull and a number of calves on the farmstead. The breed is intended for tough and barren conditions. It comes from the highlands of western Scotland, where there is lots of rain, strong winds and low temperatures. It appears to come from the Hedenhös family, with the cattle’s long brown coat that often hangs down over their eyes and their long horns. It is also a breed that can feed on lean pastures and is considered a fantastic brush clearer. It is one of the light meat breeds. The animals are kind and calm, have easy calvings and very good maternal qualities. The meat is tender, tasty and finely marbled with injected fat. A taste beyond the ordinary – ask the chef when you visit us!