The Irish Moiled was popular on small farms throughout Northern Ireland until specialist beef and dairy breeds took over. The breed is well known for its colouring. These animals have a fantastic nature and temperament and their beef is renowned for its flavour. The cattle are predominantly grass fed, and naturally slow grown resulting in a rich flavoursome beef.
Devon and Cornwall Longwool
The Devon and Cornwall Longwool are a dual purpose sheep suitable for many different farming systems and can be found mainly in the south west of England, there are only a handful of small flocks in the North of England. The breed produce a meat that has distinct taste and flavour.They are a slow maturing breed and are a pleasure to keep ,with a friendly and docile nature.
The Manx Loaghtan is hardy and small in size with an adult ewe weighing around 40kg. They are slow maturing and are normally butchered at about 15 months of age when they produce lean, low cholesterol meat. They are an ideal breed for smallholders being very thrifty to keep, good mothers and have very few health problems.
The shropshire orginated in the 19th century by crossing various local breeds. It is a powerfully build, good looking sheep, typically between 80-120kgs. This breed is increasing in popularity with tree nurserys as many sheep would browse the tree aswell as the grass, the shorpshire doesnt, making it the ideal breed.
Badger Face Welsh Mountain
The Badger Face Welsh Mountain sheep is a distinct variety of the welsh mountain breed of domestic sheep. It is a hardy upland breed known for producing a high percentage of twins and triplets under good conditions. They have very distinctive markings making them a popular choice for small scale keepers, they produce a good carcass with sweet lean meat.
The British Saddleback was formed in 1967 by the amalgamation of the Essex and Wessex Saddleback. Traditionally popular with outdoor rearing production, it was replaced by other breeds as the supermarkets dominace grew. It was recognised as a rare breed in 1979. The pork from traditional breeds such as this is truly delicious, and vastly different from 'Supermarket commercial' pork, it naturally carries a little more fat which cooks through the meat hence it doesn't dry out, also the crackling is amazing ....
A Heritage turkey is one of a variety of domestic turkey which retains historic characteristics that are no longer present in turkeys raised for general consumption. To be a genuine heritage turkey it must meet three criteria - 1. It must mate naturally 2. Have a long productive lifespan and 3. It must have a slow growth rate. We keep Crollwitzer and Bourbon Red turkeys.
Native to the outer hebrides, from the island of Boreray in the small archipeligo of St Kilda. Boreray sheep are the rarest breed of sheep in the British Isles, they are lively characters retaining the feral instincts of their ancestors. They produce a lean ,low cholesterol carcass which has a sweet delicate flavour. It may seem strange to eat meat from one of our rarest breeds, however without this market the breed will decline further.