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Ardoch Hebridean Sheep are one of the few who are dedicated to the breed and have a multi-award-winning flock, often to be seen showed at the Royal Highland Show mid June in Edinburgh – see just a few of their multiple medals on the photos.
Hebridean sheep are on Slow Food International Ark of Taste and have a delicious delicate flavour, lightly herbal and easy to cook.
Ardoch sell both Hebridean Hogget and Mutton, butchered in either whole or half carcass. They can overnight courier the cuts in insulated boxes if required. contact via Facebook. Some of you may have enjoyed Ardoch mutton from Fred Berkmiller’s menu at L’escargot and now would like some for yourself. Its lightly gamey flavours reflect their terroir and the old heritage breed. These fascinating multi-horn sheep live a happy life free ranging and are absolutely delicious, as an increasing number of chefs are appreciating.
These small sheep are direct descendants of the ancient North European short tailed sheep that came to Scotland 8 thousand years ago. Small, hardy and lively ewes rarely weighing more than 40kg, originating on the archipelago of the Hebrides in North West Scotland.
Their dainty frame means small cuts but with big flavour. Many farmers favour modern breeds these days with larger cuts, less flavour but greater weight, as demanded at auction. Those who rear Hebrideans recognise the value in the high quality of their flavour, wool, sustainability, wonderful characters and lively nature.