Our Hebridean sheep are an ancient native breed, untouched by the selective breeding associated with volume production. They are smaller animals that mature slowly, producing meat with exceptional depth of flavour. Both ewes and rams carry impressive horns and may look fearsome, but they are in fact gentle and, for the most part, friendly.

Our flock is carefully bred on the farm from controlled bloodlines favouring the four horned strain. Lambs are born in our purpose-built lambing shed, then turned out onto pasture as soon as they are strong enough to be safe from foxes. From there, they graze year-round on the species-rich grasslands of East Devon.

Hebridean sheep have long been used in large-scale horticulture, fine gardens and estate management. They were introduced to the farm by our farm manager, Daniel Leighton ( Dip. Hort. RBG Kew). As well as being striking animals and kinder on the land, they produce meat that is leaner than many commercial breeds and full of character. The rack, leg and shoulder are especially prized, while slower-cooked cuts reward patience with a rich, deeply satisfying flavour. We are always happy to share favourite recipes. Why not contribute yours? At home on the farm we have found Hebridean meat to be particularly delicious in roasts but also tagines and curries, and other slow-cooked dishes.

We sell our lambs as hogget, at around 12-18 months old, by which time the meat has developed the texture and flavour for which it is so highly sought-after. Each year we also take the weakest breeding animals from the flock as “cull yaw”. Because our sheep produce fewer lambs per animal than most commercial flocks — averaging around 1.8 lambs — the cull ewes remain in better condition, resulting in particularly high-quality cull yaw. Good enough to be served as a raw tartare, as Chef Nicholas Balfe did for a menu he designed for the Trencherman’s Guide gala dinner. Chef Tom Hurst at Cloth designed a hogget tartare tartlet.

The main product is pure Hebridean but we can also produce to order Hebridean F1 crosses to mature on grass alone earlier to order at Easter. If you would like to discuss supply of our produce, we would be delighted to hear from you.