Sheep

HISTORY

We started with a Jacob flock and then introduced a Suffolk ram. The replacement ewes were then put in with a white Texel ram. The resulting carcasses were well proportioned and full of flavor. We followed on with a Blue Texel ram and have latterly re-introduced a Grey Faced Dartmoor ram and another Suffolk ram. Some of the progeny from those have gone back to a Jacob this year to keep the flavor genes together with the hardiness that the Jacob has to offer within the flock.

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SHEEP GRAZING PEACEFULLY

ON ORGANIC PASTURE

MEAT, WOOL AND SHEEPSKINS

The sheep are dual purpose and are bred for both exceptional meat quality and also their very beautiful skins, which are tanned for us by the one remaining tannery in the country, Devonia Sheepskins, recently rescued from the ailing Axminster Carpet Group.

The Jacob meat has exceptional hanging qualities and a very soft fleece, the Suffolk is renowned for being the fastest growing breed and has a great loin, the Texel has a great back end as well as a loin and the wool is good for knitting, the Grey Faced Dartmoor (William) is very pretty and throws some really adorable lambs. Crossing these breeds more often than not means that most of the lambs end up with the good genes and thrive as soon as they are born. It is really rewarding to have the wool spun for jumpers, the fleeces tanned for rugs to either walk or sleep on and then of course there is the delicious meat…………

If you want to help at lambing time, do get in touch – lambing next spring will be from the beginning of April to beginning of May.

Sheep

AWARD-WINNING CUISINE

  • MICHELIN RATED
  • MAY 2015 TRIPADVISOR EXCELLENCE AWARD
  • 9/10 AWARDED BY GILES COREN
  • ORGANIC RESTAURANT OF THE YEAR.
  • 17th IN THE INDEPENDENT'S 50 BEST GOURMET RESTAURANTS
  • JOHANSEN'S EUROPEAN RESTAURANT OF THE YEAR
  • SATURDAY TIMES RESTAURANT OF THE YEAR
  • GOOD FOOD GUIDE LOCAL PRODUCE CHAMPION
  • ASSESSED FOR GLUTEN FREE ACCREDITATION