Sarah Dickins and Nick Miller farm purely grass-fed organic, rare-breed sheep on their small traditional farm outside Abergavenny. Their fields have not been ploughed for generations and as a result the sheep graze on a wide range of different grasses and herbs which they believe affects the flavour of the meat. Black Welsh Lamb has been widely acclaimed for its taste and quality. Sarah and Nick produce organic lamb, hogget and mutton and supply a number of high profile restaurants across the UK, as well as to private customers. They are passionate about the fact that, like wines, the taste of mutton from sheep that are only fed grass reflects the soil and plants they graze from. As a result the meat is distinctive and full of local character.