Boreray Sheep

  • jane-boreray

Place Category: Food Producers and Slow Food Ark of Taste

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  • A primitive breed of sheep, with a small, slender frame, their wool is known to be fine and good for spinning.  All have heavy spiraling horns and their meat is flavoursome and usually eaten as hogget or mutton to allow the meat to mature.

    Boreray Island is part of the St. Kilda group. The breed originated in the late 1800’s from a cross between the Blackface and a variety of the old Scottish Dunface/Tanface sheep from the Iron Age which is now extinct so this is all that remains. When the people left St. Kilda in 1930, sheep were left behind on Boreray where they have been a feral flock ever since. In 1970s a small group of six animals was brought over to the mainland but the mainland population is very small.

    Burnside Borerays (featured photo ©) & Ardoch Hebridean Sheep,  both on Scottish Food Guide, supply Boreray, while stock lasts – only available in very small numbers.

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