The Scottish Blackfaced sheep, grazing on Steve Ramshaw’s farm high up in Redesdale near the Scottish border, would have been found on this land hundreds of years ago.

Just as then, Steve lets his sheep graze extensively (rather than intensively) following their natural desire to find a varied diet. The mixture of traditional grasses, sphagnum moss, heather roots and seed heads - with a ‘finishing off’ of clover - gives the meat its flavour and texture.

And, just as when the first sheep farmers worked, no chemicals are used on the land. Likewise, unless the sheep need it, they aren’t given medical treatment.