Meat
Shetland
B tier
Shetland sheep are small, multi-coloured northern short-tails kept for fine craft wool and thrifty island meat on the Shetland Isles. Genetic diversity of colours and patterns is exceptional; animals thrive on rough coastal grazing and seaweed-influenced diets in traditional systems. Shetland lamb is petite, sweet, and clean-tasting, sometimes with a subtle maritime mineral note from coastal forage—excellent for small whole roasts and local specialty markets. Fat cover is light; flavour intensity rises if animals are taken as hogget rather than light lamb.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Norse settlers maintained short-tailed sheep that became the Shetland landrace.
The Shetland Flock Book Society began protecting pure island breeding.
Craft-wool demand and rare-breed interest expanded mainland Shetland flocks.
Native Shetland lamb marketing linked island provenance to specialty meat sales.