Sarah and Stephen Burchell started Annanwater Organics (now simply Annanwater) in 2007, to sell their blackface and blackface-cross lamb and mutton direct to the public, at farmers' markets and to local restaurants.The sheep grow slowly on the hills at Upper Minnygap, a farm they have run for 20 years, and at their linked farm Meiklholmside in Annan Water, before being hung for 10 days, then butchered and vacuum packed at Askerton Castle. They sell a wide range of cuts of fresh mutton, hogget and lamb in season at local farmers' markets, and have frozen cuts available at all times from the farm by appointment. Mutton scotch pies are old market favourites, and sliced lamb salami packs have been recently introduced. They attend markets in Moffat; Dumfries; Lockerbie; Langholm; New Cample and Stockbridge in Edinburgh.
- Open since: 2007