Learning from the past, preparing for the future

Oct 9, 2023

In the uplands of mid Wales, Emily Jones and her parents are using expertise gained by generations of farming heritage to produce delicious Welsh Lamb and Welsh Beef.

“I think what makes Welsh Lamb so special up here is it’s not pushed, it’s very natural. It lives on grass and fresh air.”

This tradition of the passing on of knowledge continues to this day, with Emily continuing to learn from her father, but also spotting new opportunities to develop more modern farming methods.

“I feel I’ve learnt a lot from my father, he’s done a lot here and I can see where we have improved and where we can improve.”

And part of Emily’s vision for improving the farm is to help it run more naturally and sustainably. One of the ways they’re doing this is by the use of herbal leys.

“We are trying to change here at the farm in Garnwen. We’re using herbal leys as a natural wormer, and we also use them to help with the fattening of livestock and getting them to grow more naturally.”

As herbal leys bring a range of benefits to soil fertility, it also means there is less need for harsh chemicals in the management of the farm. And in Garnwen, it seems what’s good for the environment is good for the farm:

“We’re finding that the natural way of farming is more sustainable for us here. We feel that the sheep are coming on better than they previously did, but it’s definitely a way of cutting down our carbon footprint and reducing the use of fertilizers and sprays and pesticides.”

Isn’t it good to know that when you buy Welsh Lamb and Welsh Beef, you’re enjoying naturally grown meat and supporting farms and families like Emily’s to run more sustainably?

Emily and her father out in the fields with the lamb

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