HEBRIDEAN SHEEP
 |
The black Hebridean sheep, which graze the
fields and dunes here at Camusdarach, are descended from
the original hardy breeds brought over by the Vikings. In each area they developed their own subtle differences Leading to the 'so-called' Shetland, Ronaldsay, Soay & St Kilda breeds among others. The term Hebridean is now used for the St. Kilda breed after its resurrection from near extinction. The Shetland, Ronalday, Soay etc. are still maintained as distinct breeds. |
Although in 1973 the Rare Breeds Survival Trust identified the Hebridean as a breed in danger of extinction, the re-introduction of the breed has been incredibly successful. No longer in danger, flocks of Hebrideans are widely spread throughout the UK and Europe.
| The Hebridean, 2 or 4 horned, is a small, fine boned, slow maturing breed which thrives even on poor pasture. |  |
 |
Hebrideans thrive well on and are of great
benefit to fragile environments such as dune-land,
machair, heath and moorland. Their use here at Camusdarach has hastened the establishment and spread of soft under grasses on the dunes which helps to stabilise a fragile area. They have also been used at Culloden Moor to control the spread of unwanted, damaging acid grasses on the battlefield site. |
| The wool is dense and basically
black but bleaches brown as it grows and may go grey with
age, especially on the hind- quarters. For a long time Hebridean wool was only considered suitable for the manufacture of felt. However an increasing interest world-wide in natural fibres and naturally coloured materials has encouraged the production of hand and commercially spun knitting-wool. This produces superbly soft and warm, dark to light brown sweaters. We send our fleeces to the Isle of Mull Weavers who produce the most wonderful Tweeds and design their own range of clothes.
|
MEAT FOR SALE AT CAMUSDARACH
Meat from our Hebridean flock is available for sale at Camusdarach. Our flock is very active and grazes the whole farm with it's wide range of plant habitats from the marram grass on the dunes through to the marshland on the hillside.We now have lamb available in late summer from some of our ewes that are put to a Suffolk ram. These are faster growing than pure Hebrideans and give bigger joints of meat. Hebridean mutton is a fantastically tasty, lean meat. We have a range of cuts available including legs, shoulders, mince and slow-cooking racks. We also produce a free leaflet of recipes, specifically for Hebridean mutton and lamb.
Please come and ask at the Campsite Reception. Bon appetit!
| For enquiries/orders, contact: A. Simpson Camusdarach Arisaig Inverness-shire PH39 4NT Scotland Tel/Fax: 01687 450221 E-mail: asimpson@camusdarach.com We
also offer accommodation: |
______________________________________
Text and photos copyright
Camusdarach
Page last updated: January 2010
http://www.road-to-the-isles.org.uk/camusdarach-sheep.html
Site designed by
The
Internet Guide to Scotland
