We strive to produce food that respects and protects the natural world, improve soil quality, and ensure the health and happiness of our animals.
We are not certified organic as our small size does not justify the expense currently, but we follow organic methods such as composting, crop rotation and cover cropping. We don’t use any chemicals or pesticides, but rely on old-fashioned soil health and hand labour to control pests. Our animals health and happiness are of utmost importance to us. They have access to the outside all year round and are able to enjoy the sun on their backs and wind on their faces. We use no growth hormones, don’t practice tail-docking, beak trimming, or de-horning, all common practices on conventional farms.
Although we have some other breeds of sheep mixed in Shetland is the foundation of our flock. Shetland meat is some of the tastiest lamb out there. It is a lean lamb, with a slightly darker colour that standard lamb. Shetland lamb is on the U.K Slow Food Arc of Taste in a specialty recipe called Reestit Mutton.
We were not lamb eaters before having sheep. We call it “beef light” as the flavour is reminiscent o a good beef.
Currently we are out of lamb, but will have some more in the autumn. We sell by the whole, half, or cut.