The traditional Scottish blackface is a hardy horned sheep well suited to our temperamental West Coast climate. They happily roam the hills all year round, but are brought down to the fields at lambing time. Our blackfaces benefit from a mixed forage diet, from the heather hills to the tidal saltmarshes, leading to diverse flavours and beautifully tender meat. Because we tend to keep our sheep on the land until they are at least one year old (and therefore sold as hogget or mutton) the meat is slightly more mature but, in our opinion, more delicious as a result.
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