Hebridean Society quotes:
The meat is dark, succulent and distinctly sweet with a subtle gamey flavour. Hebrideans are natural browsers and they prefer land that contains a diversity of plants which in turn adds to their meat’s distinctive flavour. Similar to other primitive breeds, Hebrideans are slow to mature. This allows the flavour of the meat to develop further and they are often finished as hogget (meat from lambs over 1 year of age) or mutton (from sheep over 2 years old).
Healthier – lean meat that’s lower in cholesterol and higher in omega fatty acids
Hebridean sheep, like other primitive breeds have relatively slender bones and a low level of fat. This results in a high proportion of lean meat on the carcass. Moreover, a Rare Breed Survival Trust report showed that Hebridean sheep carcasses had a healthier type of fat with lower levels of free cholesterol combined with elevated levels of healthy polyunsaturated omega-6 and omega-3 DHA fatty acids.

We are also breeding the even rarer Manx Loaghtan sheep and have a few available this year.

A whole hogget (18 month to 24 months old rare breed sheep), consists of approximately 2 or 4 leg joints, 2 or 4 shoulder joints, 4 shanks, 2 loin rack joints or chops, 2 chump joints or chops, 2 breast joints or mince, 12 chops, 3 neck chops, 1 mince, 2 kidneys, 1 liver (offal can be omitted). Or use cutting list (please ask for more choice).
£10 kg, whole = 18-25 kilos approx.

www.facebook.com/fiendsfellsheep
Phone Jane on 07834 780109 to order.
Delivery October, November or early December (a great alternative for Christmas lunch, whole leg of hogget).