Sir, – John makes the point that few farmers eat lamb although they produce it.

I must admit I do not eat lamb when I eat out, but my deepfreeze is once again topped up with two lambs which, with the help of family and friends, my wife and I will devour before next lambing time.

My favourite is shoulder of lamb, slow cooked, for at least twelve hours (my wife uses the bottom oven of the aga) the fat is drained off, the bone just lifts away from the meat and lumps of succulent tasty meat remain to be eaten. It makes me salivate just thinking about it!

Every farmer should try it.

Stephen Withers

Upper Hundalee Farm