Our resident Hebridean breeding flocks have started lambing.  Lambing of the Hebrideans is always later in the season compared to local cross breeds.  The Hebrideans, as with many other rare breeds grow at a much slower pace; therefore lambing in the winter period when the weather is likely to be inclement is something we try to avoid.  All of our Hebrideans lamb unassisted outside, naturally we keep an expectant eye on matters.

As a result of the animals slow growth the meat which we produce is more succulent, taste and low in cholesterol.  The farm now have a host of butchers that we supply both locally and in London.  Lamb, Pork and beef can be purchased direct from the farm.