Bute Biogas Working Group - options appraisal of the potential of a large scale community run plant on the island of Bute

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A feasibility project looking at the potential for a more joined up approach to Farming and Forestry in Argyll and the LLTNP areas.

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ARGYLL HILL LAMB

You can really taste the mountains in Argyll Hill Lamb – wild grasses, heather and clean water.   This succulent flavoursome lamb is unlike any other that you will taste.  The Blackface lamb is a traditional hardy sheep, reared in a traditional way on the hills of Argyll in an environment which ensures a consistent high quality product.  

Similar to wild deer, the Blackface sheep are "hefted" to particular hills taking up their own territories to graze on the natural vegetation, giving the meat its exceptional flavour.   To be able to survive this mountain habitat, the Blackies need to be extremely fit and in tip top condition which ensures that the meat is leaner than other lamb.

The lambs are cared for in the same way they have been for generations.  Born and raised on the high mountain slopes, the lambs are gathered, usually by shepherds using sheepdogs as the terrain is too difficult for farm vehicles.   The lambs are then brought to the lush low ground pastures for finishing.

Recognising that they had a high quality product, and in a bid to secure a better return for their product, a group of shepherds from Mull, Islay and North Argyll formed Argyll Hill Lamb Ltd and are presently working with Forteiths to market and supply quality hill lamb to a wider audience, thus maintaining a way of life and providing a future for generations to come.

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