Why Native British Breeds Belong on Your Plate in a Warming World

By Christopher Price, Chief Executive Officer at Rare Breeds Survival Trust

2 Herdwick sheep with white faces and black fleeces standing on rough ground covered in bracken next to a rocky outcrop — Herdwick sheep grazing Lake District fells (John Perrett / Pixabay)

British Food Fortnight is a time to celebrate what makes our food special – its flavour, its heritage, and the people and animals behind it. At the centre of that story are our traditional livestock breeds. They don’t just give us delicious meat, milk, and cheese; they are part of the landscapes we love and the culture we share. From shaggy Highland cattle grazing windswept hillsides to Herdwick sheep clinging to the Cumbrian fells, our native breeds are shaped by Britain’s weather and land. For centuries, farmers bred animals that could thrive in our famously damp, cool, and unpredictable climate. That local adaptation is what makes them unique – and what makes their produce taste so good.

Every region once bred animals to suit its own environment. That is why Britain has more native sheep breeds than any other country, more than sixty in total. Herdwick sheep, with their thick grey fleeces, are perfect for the cold, wet Cumbrian mountains and their meat has a distinctive flavour that reflects the heather and grasses of the fells. Romney sheep, common in the South East, are big, sturdy animals that cope well with damp lowland pastures and produce lamb prized for its succulence. Highland cattle, with their iconic horns and long hair, can turn rough grazing into rich, marbled beef. Large Black pigs, developed to forage in orchards and woods, produce pork with depth and sweetness that makes them ideal for slow roasts. These animals are far more than picturesque; they are finely tuned to Britain’s weather, soil, and farming traditions.

a black and white Belted Galloway cow and a red Highland cow standing in a field next to trees — Belted Galloway and Highland cows (image:Pixabay)

But Britain’s climate has already warmed by more than a degree. We are seeing hotter summers, sudden droughts, and heavier rain. That poses real challenges for livestock. Animals bred to stay warm, like Highland cattle or Herdwick sheep, may struggle in summer heatwaves. Wetter winters encourage more parasites such as liver fluke, affecting sheep and cattle. Grass growth is becoming less predictable, with droughts reducing summer grazing. Yet there is a silver lining in the sheer diversity of our breeds. Some are naturally suited to change. Romneys already thrive in New Zealand’s hot summers and wet winters. Native Devons, being lighter-footed than continental cattle, cope better on wetter ground. And breeds like the Norfolk Horn sheep are tough all-rounders, well adapted to grazing in challenging conditions.

What does this mean for the food on your plate? Quite a lot. By buying native-breed meat, milk, and cheese, you are doing three important things. You are backing biodiversity, because each breed carries unique genetics that could help farmers face future challenges, and keeping them in use keeps those traits alive. You are supporting landscapes, because native breeds are tied to their home regions – Herdwick sheep shape the Lake District fells, while Longhorn cattle help graze and conserve flower-rich meadows – so by eating their produce, you are supporting the farming that maintains these places. And you are tasting the difference, because native breeds are often slower growing, producing meat with richer flavour and better texture. From the marbled beef of the Dexter to the sweet pork of the Oxford Sandy and Black, this is food worth savouring.

Farmers can adapt their management – giving shade, shearing earlier, providing shelter – to help animals cope with the changing climate. But consumers have power too. When you choose a native-breed steak, a Herdwick lamb chop, or a wedge of cheese made from Red Poll cows milk, you are helping ensure these breeds are part of Britain’s food future, not just its past. This British Food Fortnight, why not make a point of seeking out native-breed produce? Ask your butcher what’s local. Visit a farmers’ market. Try something new. You will not only enjoy some of the best food Britain has to offer, you will also be helping safeguard the very animals that have shaped our countryside for centuries.

Native breeds are part of who we are – resilient, distinctive, and rooted in place. As Britain’s climate changes, their story is still being written. And with every bite, you can help write the next chapter.

Find out more about rare breeds at www.rbst.org.uk