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Soay Sheep

Interested in learning about the Soay Sheep and St. Kilda Island? Click HERE


Soay Sheep “The meat from the Soay sheep is considered as lean, tender and low in cholesterol. It has a stronger flavour with a gamey taste when compared to more common sheep breeds.” Ark of Taste, Slow Food

“Soays are browsers. They thrive on a varied diet, making them an ideal breed for grass-fed and organic farmers or anyone grazing sheep on marginal land. Soay meat is lean, low in cholesterol and boasts an unusually high ratio of polyunsaturated to saturated fats; its light, delectable flavor makes it a favorite with British chefs—and this is a niche that Soays in America could fill very well.” “Soay Sheep” Hobby Farms, Sue Weaver, Feb. 18, 2009

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