Lleyn sheep Originated from the Lleyn Peninsula, until recent years the breed was generally confined to its North Wales homeland.
The Lleyn ewe is renowned for her tremendous mothering ability; ease of lambing, and for producing lots of lambs!
A more recent addition to our flock is the Wiltshire Horn, the only British native breed that naturally sheds its wool.
Originating from the downland sheep walks of Wiltshire. The Wiltshire Horn combines the strengths of an old established lowland breed with ease of management and the ability to meet the most stringent requirements of the modern sheep industry.
Key characteristics include minimal shepherding, prime lean meat, excellent mothering and ease of lambing, heavy weights with no excess fat. This makes it a truly easy-care maternal sheep producing meat with extraordinary flavour and absence of fat.
Both natural hardy breeds, our flocks graze outside until late December, when they are housed to keep them in good condition ready for lambing.
We lamb in two batches, half in January and the rest in April. The early batch lamb indoors and are kept in for a few days to strengthen up ready for the elements. The rest lamb outdoors in meadows close to the farm, where they can be closely watched.
Lambs are left on their mothers until they are weaned around six months old. The lambs then enjoy the best pastures around the farm until they reach the required conformation and fatness, which may take anything up to six months after weaning.