Our lambs are bred from Mule ewes (a cross between Blackface and Blue Leicester sheep) and sired by either Texel, Suffolk or Beltex rams.

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The lambs are generally born in April and grow on their mother's milk and pasture for the next four months and grow to around 40kg by then.  They are classed as traditional 'butcher's lambs', heavier and meatier than supermarket lambs.

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Almost all lambs in the UK are treated to reduce worm burden and we are no different, though we have almost halved the use of such medicine in the last few years. We are also working hard to reduce our use of routine antibiotics at lambing time and have more than halved our usage this year.  We aim to be completely antibiotic free next year.

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Our lambs travel in very small batches to Glasgow for slaughter and processing in a familiar trailer with other animals they are familiar with.  This considerably reduces the stress normally associated with lamb processing in large lorries over long journeys.