28/09/2026
Most of the sheep you’ll see on the hills — and, quite often, wandering across the road in front of you — are Blackface: adaptable, native sheep made for this landscape.
They’re also the lamb we use at SEAcroft.
Our lamb racks are marinated with rosemary, olive oil and garlic, then simply cooked and served as a half or full rack.
There’s something especially fitting about eating Hebridean lamb here, knowing the sheep have spent their lives out on the hills and heather around us.
Local, generous and very much part of this place.
SEAcroft. Dine. Stay if you wish.