Meat

In its natural environment, the Hill Radnor lamb is a late finisher, fattening in the late autumn and into winter. On lowland and improved pastures, the lambs can reach a good weight at a young age. Historically, they were reputed to produce good mutton and that potential remains as mutton and hogget return to favour.

Traditionally, a Hill Radnor ram was often crossed with a whiteface ewe. The resulting female offspring were much sought-after by lowland farmers for using with a Suffolk ram to produce lambs for the early market.

A Hill Radnor ewe crossed with a Texel, Charollais or other commercial sire, produces an excellent prime carcass which is highly regarded by butchers and chefs alike.