We have received a new shipment of 9-month-old lamb from Asahikawa, Hokkaido.
This time, Azabu no Hitsuji and Ichigaya no Hitsuji will each be serving a different breed.
Azabu no Hitsuji: Southdown
Ichigaya no Hitsuji: Suffolk × Friesian
Both lambs were raised in Asahikawa and are the same age, but their breed backgrounds are different.
Sheep meat varies not only by age—lamb, hogget or mutton—but also by breed, individual animal, muscle development, fat and other characteristics.
Along with announcing this new arrival, we would like to introduce a little of the background behind these two breeds.
Southdown at Azabu no Hitsuji — a rare and highly regarded meat breed
The lamb arriving at Azabu no Hitsuji is:
Asahikawa, Hokkaido
9 months old
Southdown
Southdown is one of Britain’s historic meat sheep breeds, originating in the Sussex area of southern England.
It has long been valued as a meat breed despite its relatively compact build.
Because it is not a particularly large breed and is rarely seen in Japan, Southdown lamb is often regarded as something special and highly prized.
In Japan, it is sometimes described with expressions such as “the king of lamb” or “a rare, almost legendary lamb.”
What makes Southdown particularly interesting, however, is not only the breed itself.
Southdown is also part of the history behind Suffolk
The lamb arriving at Ichigaya no Hitsuji carries Suffolk blood.
Suffolk itself has historical ties to Southdown.
The breed developed in eastern England through crosses involving:
Southdown rams × Norfolk Horn ewes
So this time,
Azabu no Hitsuji will serve Southdown,
while Ichigaya no Hitsuji will serve a cross that includes Suffolk—a breed whose history is connected to Southdown.
We often speak about “lamb” as if it were a single thing, but looking at breed history reveals another layer of what makes sheep meat so interesting.
Suffolk × Friesian at Ichigaya no Hitsuji
The lamb arriving at Ichigaya no Hitsuji is:
Asahikawa, Hokkaido
9 months old
Suffolk × Friesian
Suffolk, recognizable by its black face and legs, is one of the world’s best-known meat sheep breeds.
It is also widely recognized in Japan as a classic meat breed.
Its growth and muscular build have made it a popular breed for meat production and crossbreeding.
Friesian sheep, on the other hand, are known for their dairy background.
The lamb served at Ichigaya is therefore a cross between:
Suffolk, developed as a meat breed
and
Friesian, known for its dairy lineage.
That does not mean, however, that breed name alone determines flavor.
The character of sheep meat is influenced by many factors:
how the animal was raised,
feed,
age,
individual differences,
fat,
cut,
and how the meat is handled after arriving at the restaurant.
At Hitsuji Gumi, we do not judge meat only by the breed name.
We look at and handle each animal carefully, trimming and cutting it according to its actual condition.
Same Asahikawa origin. Same age. Different breeds.
The two lambs share two important things:
Raised in Asahikawa, Hokkaido
and
9 months old
But their breeds are different.
Azabu:
Southdown.
Ichigaya:
Suffolk × Friesian.
When you actually work with whole animals and large cuts, even lambs of the same age can differ in muscle development, fat and the condition of the lean meat.
That is why Hitsuji Gumi does not simply say:
“Domestic lamb is always better.”
or
“This breed is always better.”
Origin, age and breed are all valuable pieces of information.
But after that, we still need to look at the individual animal itself and decide how best to bring out its character.
That is part of what makes working with sheep so interesting.
Young, 9-month-old lamb
Both animals in this shipment are 9 months old.
They are still young lambs.
But even within the category of lamb, there are many differences.
Tenderness.
Flavor of the lean meat.
Fat.
Aroma.
Texture from one cut to another.
Once you taste and compare different lambs, you begin to see that “lamb” is not one single flavor.
We will prepare each of these animals while carefully assessing the condition of the meat.
Two different Hokkaido lambs at our two restaurants
This shipment includes:
Azabu no Hitsuji
Asahikawa, Hokkaido
9 months old
Southdown
Ichigaya no Hitsuji
Asahikawa, Hokkaido
9 months old
Suffolk × Friesian
Same region.
Same age.
Different breeds.
Sheep becomes even more interesting when you look beyond origin and age to breed and individual character.
We hope you enjoy the differences between these two Hokkaido lambs.
Available in limited quantities.
Once sold out, this shipment will be finished.
Azabu no Hitsuji
Enjoy Southdown lamb from Asahikawa, Hokkaido at Azabu no Hitsuji.
Available in limited quantities.
Ichigaya no Hitsuji
Enjoy Suffolk × Friesian lamb from Asahikawa, Hokkaido at Ichigaya no Hitsuji.
Available in limited quantities.