Lamb meat, furs and wool products

The sheep raised at Bovik Farm are Finnsheep, a robust breed of Finnish landrace sheep exquisitely adapted to the Nordic climate and estimated to date back at least one thousand years. At present, Bovik houses 200 ewes and in total, counting lambs and rams, about 500 sheep at a time.

Finnish landrace sheep produce meat that is low in fat but high in taste. The inherently savoury qualities of the meat are only enhanced by the wide range of wholesome and natural feed available to the sheep.

The sheep spend spring and summer in natural pastures, eating shoots and leaves from trees and bushes as well as grass, wild herbs and flowers. Feed during the winter season spent in the byre consists of organic silage, organic oats and peas. The diet would seem to be doing the trick: in 2004, Bovik Farm’s organic lamb meat took first prize in the category of Best Ingredient in the Best of Finland competition organised by Viisi Tähteä, the leading Finnish publication and online service in the HoReCa industry.

Bovik sells lamb by the half. The farm also produces processed meats ranging from smoked leg of lamb to various kinds of sausages like bratwurst and chorizo. The soft, lustrous Finnsheep fleeces, resistant to dirt and moisture alike, are turned into gloves, socks, sweaters and hats, while sheepskins provide the raw material for rugs, vests and booties.