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 this year’s crop of medals on photos!
Hebridean sheep are on Slow Food Ark of Taste and have a delicious delicate flavour, lightly herbal and easy to cook.
Ardoch are currency selling 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 page.
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 near Glendevon and are absolutely delicious.
They 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. Originated on the archipelago of the Hebrides with a few cooks and chefs seeking it out.
Their dainty frame means small cuts and many farmers favour modern breeds with larger cuts and greater weight as that is demanded at auction. It is also the case that if lamb is seen as a commodity then their only asset is weight. Those who rear Hebrideans recognise the value in the high quality of their flavour, wool, sustainability, wonderful characters and lively nature.