It is important that we protect our great native livestock industry buy buying the real thing, not an imported substitute. For example:

Blackface: the most numerous breed in Britain and one of the hardiest, the vast majority are found in Scotland. The meat has a reputation for unrivalled sweetness and tenderness.

The Downland breeds: Southdown, Dorset Down, Oxford Down and Hampshire Down are all noted for having high quality, succulent meat with good marbling and delicate, sweet, flavour.

Herdwick: the native breed of the central and western Lake District, they are a hardy of British breed that grazes on the highest of England’s mountains. Look out in particular for Herdwick Macon Ham: whole, smoked, cured hams made from the hind leg of Herdwick sheep. It has a pronounced gamy lamb flavour with herb undertones and a mild smokiness.

Portland: these sheep are native to the South West of England. The meat is of exceptionally high quality with fine texture and excellent flavour.

Welsh Mountain and Welsh Speckleface: full of flavours from the wild herbs on which the animals graze. The sheep are smaller than normal breeds, and as a result, the various joints of meat may be up to 30% smaller.