Lovingly produced by their flock of grass fed dairy ewes, in the Lune Valley, South Cumbria.
Their sheep graze outside all year round, apart from just prior to lambing, when they bring them inside to make sure they get the extra attention they need at this time. They minimise the amount of concentrates fed to the sheep, as their aim is to be as sustainable as they can, making the most of the natural resources they have.
Sweet and rich, milder than goat’s milk. Sheep’s milk is a tasty alternative to cow’s milk, yet still has that creamy flavour we love.
Easy to digest
Many people with dairy and lactose intolerance find that they can digest sheep’s milk better than cow’s milk. This might be due to the different structure and composition of the proteins in sheep milk. The fat globules are smaller that those in cows milk so may be more easily absorbed.
Some report that sheep milk may be beneficial to those with eczema and other skin conditions.
Sheep’s milk is a power house of nutrients. Fresh sheep’s milk has higher levels of vitamins – A, B₁, B₂, B₆, B₁₂, C, E and minerals – Calcium, Magnesium, Phosphorous, Zinc than cow’s and goat’s milk. It is also higher in protein.