The Wilsons now have their very own flock of Herdwick lamb. 99% of all Herdwick sheep are commercially farmed in the central and western Lake District
Herdwick meat is renowned for its distinctive taste and eating quality – this is a natural result of the lambs maturing slowly on the heather and grasses of the Lake District fells.
The meat is succulent, tender and exceptionally tasty with a more gamey flavour than conventional lamb. A scientific study by Bristol University found that the taste and texture of Herdwick lamb was superior to lamb from lowland breeds and that the meat contained beneficial Omega 3 fatty acids. Source
The name “Herdwick” is derived from the Old Norse herdvyck, meaning sheep pasture, a particularly hardy breed they have been known to survive under a blanket of snow for three days while eating their own wool.
In the latter half of her life, the children’s author Beatrix Potter bred Herdwicks and acted as president of the breed association for a time.
Our Herdwick Lambs; seen here in front of the Old Man of Coniston.
Matthew feeding up our flock while the snow lies on the fells.