Cheviot hill sheep are a hardy, native breed capable of withstanding the most challenging Scottish elements and making the best of the summer grass. Because they are a traditional, slow maturing breed we only sell our lamb in their natural prime - autumn for lamb and spring for hogget. Regular spring lamb you buy is only about 4 months old, born in winter and partly reared indoors especially for the spring market. This means our delicious lamb naturally reared on the hillside and fed exclusively on grass, will be ready to order in October 2010 for delivery in November.

Our lambs are born in the low, in-by fields in April and return to the open hill at one week old. For the rest of the summer they feed on their mother’s milk and grass before being weaned in September. The oldest are grazed on the final flush of grass in the fields for our November lamb deliveries while the younger ones are allowed to mature slowly over the winter to become hogget lambs. Finally, they make a very short journey to their end, cutting out travel stress and then we hang the meat for 14 days to ensure the most superbly tender and tasty lamb.

The result is genuinely sumptuous and deliciously memorable on the taste buds.