2. Meet The Family

I thought it would be a good idea to introduce to you all – our family. The woolly, four-legged “baa-ing” family…

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James has always had a passion for Cheviot Sheep so in 2014 he bought 6 lambs from a local farm and started his own flock. My love for them came shortly after…

They are characters, just like every other breed they have their qualities and personalities and have been a recognised breed since the late 1300’s. They are a native, hardy, hill breed from the North of England and can generally live off the hill most of the year. They are prolific with strong maternal instincts and produce one of the most expensive wool going for around £1.20 per kg. Their wool is mainly used for carpets, tweed, knitwear and blankets. http://www.britishwool.org.uk/british-sheep-breeds.php?m=t 

We have slowly grown our flock from 6 lambs over the years and now produce fat lambs and sell tups in the Autumn. We are lucky to have a local and well-established abittoir close to home and always ensure our meat is of a high standard and delivered to the customer as fresh as possible.

Rearing our own sheep has made us both appreciate the incredible and strong taste of lamb and the importance of local produce. We appreciate the fact that we know exactly what hard work, time, patience, feed and medicine has gone into our sheep so we know exactly where our meat has come from. Our dream is to provide this type of service far and wide! It may be cheaper to buy it in the supermarket, but seriously – you have to try this fresh stuff!

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Farming sheep successfully comes with a lot of hard work, sacrifice, motivation, and passion and I know we put our all in all year round to ensure our sheep are thriving.

We have sold a couple Rams to farms around the UK and will continue to do so. We are proud to know that our progeny is growing in other parts of the UK.

Washing a Rams face before he was sold

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One thought on “2. Meet The Family

  1. We are lucky too to have our small, local abattoir run by a local butcher only 4 miles away. It’s quite something when everything on your Sunday dinner plate is home produced! I can usually manage it by the time we dig the early potatoes …. as you say “nothing like the fresh stuff”!

    Liked by 1 person

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