Hebridean Mutton
My wife Morna, the kids and I breed and rear Hebridean sheep on the edge of the Ochil Hills in Kinross-shire: a real family-farming adventure. Our flock began in 2011, with just a handful of Hebridean sheep, and we now number in the hundreds. We keep the sheep for conservation grazing, breeding stock and meat production.
The breed originates from the Western Isles of Scotland where they existed by grazing marginal land, cliff edges and other inhospitable areas. It is thought they were originally left on islands by Viking traders, or similar, who would leave populations of sheep as living larders.
In 1974 there were less than 300 Hebridean sheep in the UK, making it rarer than the Giant Panda. The Rare Breed Survival trust set up a number of flocks across the country, and in 1984 The Hebridean Sheep Society was formed to help preserve the breed and promote its qualities. Today around 2000 lambs are registered as breeding stock each year. A real success story for a breed that was once an endangered species. The breed is also included in Slow Food’s ‘Ark of Taste’ offering further protection and support internationally.
The breed is slow-growing and we do not harvest the lambs, but allow them to grow on to either hoggets (1 to 2 years of age) or mutton (2 years plus). This allows for fantastic flavours to develop and a nice marbling to form. As Fred would say the mix of “terroir” and the variety of the vegetation consumed adds to the flavour. The meat has a delicious delicate, gamey flavour with a lovely, sweet finish.
We love working with Fred and the team at l’escargot. Fred has visited us at the farm and has seen and understands our production processes, taking this knowledge back to the kitchen. Their nose-to-tail philosophy allows us to supply a whole carcass knowing that every bit will be used and none wasted.
If you wish to learn a bit more about the breed, we are due to feature on BBC Scotland’s Landward next week.
We hope you enjoy Fred’s offerings this week and thank you for supporting him. He has a number of great, passionate producers he sources from, which allows him to bring the best to you!
Jack Cuthbert of Ardoch Farm rears and breeds Hebridean sheepfor sale as whole or half butchered hogget or mutton. Visit the farm’s website for more information.