In the 17th  and 18th Century, Jacob Sheep were imported from Spain by the British landed gentry, believed to be descendants of the flock established by Jacob in the book of Genesis.  They are now considered a native breed and protected by the Rare Breeds Survival Trust.






Jacob meat tastes delicious, is low in total fat, low in cholesterol and high in quality protein compared to other red meats.  Only rabbit and venison rank better. 

"You can really taste the difference between Jacob and other lamb.  It's that much sweeter" says a satisfied customer. 

You should try it for youself.  I am sure you too will taste the difference.

Jacobs are easy lambers so can lamb outside.  They basically spend all their lives in the field grazing the Versions grass and herbs. 

Versions lamb and mutton is hung for a week to further enhance flavour and tenderness.

Click here for prices, stock and how to buy.