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The remote, windswept Island of Lewis
some 40 miles off the West coast of Scotland, provides a
spectacular and natural environment for livestock rearing.
The richly varied diet from the heather hills and natural
grasslands enrich and strengthen the flavour of this truly
unique product.
The traditional, crofting way of rearing sheep means that
lamb from Lewis is seasonal and to ensure a natural quality
is only available from September to February
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