Monastery records show that monks in the Twelfth Century raised sheep that are the progenitors of the modern Scottish Blackface breed. The monks used the wool of the dun-faced sheep, as they were often called, for their own clothing and exported large amounts to Europe. Latter records show that in 1503 James the IV of Scotland established a flock of 5,000 Scottish Blackface Sheep in Ettrick Forest. 

Blackface ewes are excellent mothers and will even give a good biff with the horns to any who would come between mother and lamb. They are good milkers and are able to yield a lamb crop and a wool clip even when on marginal pastures. The breed spread from the border areas during the Ninetieth Century to the highlands and the islands and also to Northern Ireland and the US. There are small flocks scattered across the USA but this robust little breed has remained a minor breed. Its potential has never been realized in the states where it's stamina and tolerance of cold would be most valuable. 

The Scottish Blackface is an ideal homestead sheep. They are excellent on brushy hillsides and can be useful for improving pastures. These sheep do not require large amounts of grain as do many modern breeds. They are very adept at regaining condition after lambing or a hard winter. In the world of meat production the Blackface plays two distinct roles in the UK. Firstly they produce lambs on the hills, latter they are brought down to the lower country and are crossed with Border Liecesters. 

Blackface lambs yield a carcass ideal for the modern consumer. The meat is free of superfluous fat and waste and is known the world over for its distinct flavor. Although they are not large sheep they have enormous potential for the production in the US of high quality lean lamb for todays health conscious consumer. These sheep are also ideal for organic farmers who want to produce excellent cuts of lean meat at a reasonable cost!