A Guide to Keeping Native Breed Sheep in an Organic System | Available to book all year round
“We’ve had an amazing couple of days here at The Lint Mill. Beautiful surroundings, cozy cottage, affectionate dogs, delicious food, so much learning and lovely conversations. We are leaving really inspired and excited about our future plans – thank you!”
Lynn and Derek 2024
This day long course is available to book all year round (subject to availability). We are also able to offer this course to those who would prefer to come midweek. Please email us on email@example.com with your preferred dates.
Please note that there is a 10% discount for those who have participated in our ‘A Beginner’s Guide to Organic Smallholding’ course or if you book accommodation at our B&B.
The Lint Mill Sheep
We keep two breeds of sheep at The Lint Mill: Soay sheep and Castlemilk Moorit sheep. They are both rare breed sheep and are part of a group known as European Northern Short Tails. They are thought to be derived from the first sheep brought to Europe by early farmers, and for thousands of years they were the only type of sheep kept in Northern Europe. They are hardy sheep, adapted to harsh environments, but they are small and have been replaced in most areas with later types of larger, long-tailed, commercial sheep. They are extensively used for conservation grazing and the meat is known for its delicious flavour, typical of the primitive breeds.
The prefix (family breeding name) for the sheep we breed is Lintmill.
During the day you will learn all about:
- Choosing native sheep: what breed to buy, where to buy, what age to buy.
- Management for sheep: including fencing needs and feeding regime.
- Health: keeping your sheep happy and healthy, looking out for common ailments and how to treat them.
- Breeding: planning how to expand your flock.
- A detailed look at ‘The Shepherd’s Year’.
The day includes a delicious organic lunch made from all our own produce
Lunch is a great way to sample the produce from The Lint Mill and will feature our home reared meat, seasonal fruit and vegetables. We can cater for vegetarians, vegans and food intolerances – please let us know when you book.
We run this course for just two people (more by negotiation) as we like to tailor the material to your own needs.
Booking a Place
To book your place, please email us for availability at firstname.lastname@example.org, then you can make your payment of £95 in the following way:
By Bank Transfer
Deborah Richardson-Webb trading as The Lint Mill
Account number: 54814606
UK sort code: 04-00-03
Bank: Monzo Business
The PayPal details are: paypal.me/thelintmill
When using Paypal please click on ‘I‘m sending money to family or friends’ to avoid charges when you use your PayPal account, bank account or your debit card to send money.
Please make your cheque payable to Ms D Richardson-Webb and post it to The Lint Mill, Carnwath, South Lanarkshire, ML11 8LY