Meat
North Country Cheviot
B tier
North Country Cheviot is a larger, more upstanding development of Cheviot sheep, selected in Caithness and northern Scotland for size, white face, and performance on improved northern grazings as well as harder hills. It differs from the finer South Country Cheviot in scale and commercial crossing role. Lambs finish to heavier weights with a clean, slightly sweet hill-to-pasture flavour—popular for Scottish butcher shops and export legs. Ewes also serve as dams in halfbred systems; meat quality stays bright and firm-fatted when animals are grass finished without excessive concentrate.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Sir John Sinclair moved Cheviots into Caithness, where larger North Country type developed.
Breed organisation distinguished North Country Cheviot breeding structures.
The type spread through northern Scotland as a versatile hill and upland breed.
Exports supported Canadian and other cool-climate commercial flocks.