OUR FARM
Located in South Lanarkshire, at the foot of the Pentland Hills, our farm spans 380 acres of mixed grazing, arable land, and woodland. Just 7 miles from Biggar, 25 miles south of Edinburgh, and 30 miles from Glasgow, it sits at 1,000 feet above sea level, making it a unique landscape for farming.
WORKING WITH THE LAND
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We run a low-input system, avoiding artificial fertilizers and pesticides to keep the land as natural and biodiverse as possible. While we’re not organic, we take an environmentally conscious approach to farming, balancing productivity with sustainability.
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With a short growing season compared to other areas of the UK, we focus on what thrives here—producing high-quality silage and hay to sustain our livestock. Our farm comprises just under 380 acres of mixed grazing, arable and woodland, with around 40 acres of barley and 100 acres of silage and hay grown on the farm, ensuring that as much as possible is homegrown and sustainable.
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The farm is powered in part by two 20KW wind turbines, taking advantage of the steady winds that sweep across the landscape. All our fallen timber is used in the biomass system, providing heating and hot water.
DAIRY SHEEP
We keep around 400 dairy Lacaune ewes, a hardy breed from the French mountains that thrives in our altitude and climate. Lambing takes place in January and February, with 325 ewes milked each year from spring through to September.
Their rich, high-fat, low-lactose milk is used to make Lanark Blue, Corra Linn, and occasionally Sir Lancelot, continuing a cheesemaking tradition that has been at the heart of the farm for nearly 40 years.
Throughout the year, the sheep follow a natural cycle—grazing on pasture during the warmer months and coming indoors during winter. Their diet is built on grass, hay, and silage, making them perfectly suited to a farm where grass flourishes.
DAIRY GOATS
In 2019, we introduced 150 dairy goats to the farm to allow for year-round cheesemaking. Sharing the same parlour as the sheep, they’ve become a key part of our cheesemaking process, producing milk for our lactic cheeses—Blackmount and Elrick Log.
Our herd is a mix of breeds, including Saanen, Toggenburg, and British Alpine, and we have crossed them with some Nubian and more recently Golden Gurnsey to try and breed a resilient herd which suits our farm. Unlike sheep, goats lack the natural lanolin protection in their coats, so they spend more time indoors in winter but graze outside on warmer days.
All our sheep and goats are MV/CAE accredited through the Premium Sheep and Goat Health Scheme, and we sell breeding stcontact usock annually. We are also QMS approved. For more information, please contact us by phone or email.
Pigs & Regenerative Farming
The farm has recently welcomed Tamworth and Large Black pigs, native rare breeds that are well-suited to an outdoor, pasture-based system. The pigs play an important role—grazing the land, foraging in the woodlands, and consuming the whey, a natural by-product of the cheesemaking process.
Their presence not only contributes to soil regeneration but also ensures that nothing goes to waste on the farm, reinforcing our commitment to ethical, circular farming practices.
LAMBING TOURS
Join us at Errington’s Farm for a heartwarming and educational lambing tour that connects you to the land, animals, and traditions at the heart of our farm. Over the course of an hour, you’ll meet our newborn lambs, hear about the lambing process, and discover how our sheep play a vital role in creating our award-winning farmhouse cheeses. This interactive tour offers a unique insight into our sustainable farming practices and the careful craft behind everything we produce. Perfect for families, food lovers, and anyone curious about life on the farm.
Saturdays & Sundays; 11am-12pm on the following dates: January: 17/18, 24/25 & 31; February 1, 7/8 & 14/15; £15pp
FARM TOUR & CHEESE TASTING
Discover the landscape, animals and expertise behind Errington Cheese on a guided farm tour and cheese tasting. On arrival, enjoy a tasting board showcasing our award-winning Scottish cheeses, followed by an introduction to our cheesemaking process from the observation windows overlooking the maturing rooms. The tour then continues across the farmland and into the barns, where you will meet our sheep, goats and pigs and learn where the milk for our cheese comes from. Each visit includes time for questions with one of our farmers, offering insight into life on the farm and how we work with the land.
Every Tuesday & Sunday; 12-2pm from Sunday 18 January; £50pp