THE ESSENTIAL GUIDE TO RARE BREEDS

Tom Beeston, farming expert and CEO of the Rare Breeds Survival Trust, recommends the meats you should be eating this Christmas A good roast should embrace our heritage sheep, cattle and pig breeds – they taste amazing and ensure we maintain biodiversity

LOOK FOR MEAT FROM NAMED BREEDS

Buying meat from an animal of a UK heritage breed that had pedigree parents is best. It guarantees you are buying what it says on the pack, helps to maintain the breed, and, if it is beef or lamb, which will have most likely been grass fed, helps to maintain the beautiful green countryside.

PERFECT PORK

Typically, heritage pig breeds take twice the time to mature and are better suited to living outdoors. All 11 breeds, such as the British Lop, Tamworth and Gloucestershire Old Spots, deliver more flavour than you can normally buy. Worryingly, all UK pig breeds currently have fewer than 500 breeding pedigree females. Buying native breed pork products supports these animals.

LAMB, HOGGET OR MUTTON

We adore lamb, but for something extra special, try slow-grown, grass-fed hogget (1-2-year-old sheep) from Jacob, Oxford Down or Ryeland sheep – it will be richer in flavour. Mutton (2+ years old) is packed with even more flavour. Some slow-growing primitive breeds like the Boreray take over two years to mature; others may be older, but will still be great if finished well (a good butcher will know what that means).

BEAUTIFUL BEEF

A Wellington made with fillet of beef from a traditional Hereford or Shorthorn is the perfect choice, guaranteeing tenderness and great taste. If you're cooking for a small group, a Dexter fore rib is not too large and has lots of flavour.

ON A BUDGET?

Try a cheaper cut like shin of beef, neck of lamb or offal. All will deliver at the top of the scale if they come from a good butcher and are local named heritage breeds. If the cut is from a pedigree herd or flock, you will also be helping to maintain livestock diversity.