Descended from Viking stock, the Hebridean is a small black, horned, hardy breed with fine bones and a short tail (no docking required).
Hebrideans are a low maintenance flock and lambing intervention is very rarely required, they are excellent for conservation grazing, ewes often still lambing well at ten years or more.
Meat from a Hebridean is totally different to mass-produced supermarket lamb. It has a rich, dark hue, succulent tender texture, with a unique game-like flavour.
The purity of the meat also offers important health advantages over modern commercial breeds of sheep – with the meat being very lean. Recent tests have shown that it has a significantly lower cholesterol level than most lamb.