A cross between two old native breeds, the Welsh Mountain and Wiltshire Horn, our sheep are hardy hill lovers that self shed their fleece in the spring and grow a new dense coat for the autumn and winter.
The ewes are great mothers and also rarely need help to lamb.
Best of all though is the meat. Reared on rich pasture, the lamb, hogget and mutton is a winner, roasted, pan fried or slow cooked. Our meat is a dark, rich red, melt in the mouth tender and full of flavour with enough fat to make it succulent.