Our Hebridean sheep are an ancient, hardy breed, originally from the remote Scottish islands. Unlike modern commercial lamb, which is often grain-fed and intensively reared, Hebridean lamb is naturally slow-grown on pasture, producing meat that is leaner, darker, and richer in flavour—a true reflection of the diverse grasses, herbs, and forage they graze on. How We Raise Them At My Little Farm, our Hebridean flock roams freely on pasture and woodland, grazing on nutrient-dense wild forage that enhances both the depth of flavour and nutritional quality of the meat. These sheep thrive in a low-input, regenerative system, playing an essential role in land management by naturally improving soil health and biodiversity. Unlike intensively farmed lamb, our Hebrideans are raised without pharmaceuticals or grain finishing. Their slow, natural growth ensures the most tender and flavourful meat—completely free from synthetic inputs, just as nature intended. Why Choose a Hebridean Sheep? ✔️ Deep, complex flavour – Wild pasture and slow growth produce incredibly rich, succulent meat.✔️ Nutrient-dense – Naturally lean, high in Omega-3s, and richer in essential minerals.✔️ Regeneratively farmed – Our sheep restore soil, improve biodiversity, and enhance pasture health.✔️ Beyond Organic – No grain finishing, no pharmaceuticals, no intensive farming—just pure, natural lamb.✔️ Food Sovereignty – Secure your own share of your farm’s lamb for 2025. By investing in a Hebridean Lamb Share, you’re not just getting high-quality, pasture-raised lamb—you’re supporting the regeneration of farmland, the conservation of an ancient breed, and a truly ethical and sustainable way of producing food.
