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Farming on an island comes with its own challenges, most of them financial. For islands without an abattoir, there's the cost of taking animals off for slaughter, while the need to import feed and other supplies has an obvious impact on a farm's profitability.
On Mull, an island in the Inner Hebrides which enjoys a booming tourist trade, things are a little different though. On the ferry from Oban, Caz Graham first encounters locally-produced lamb. Determined that some of the tourist money should come their way, local farmers have forged links with a company which supplies meat to the ferry operator, meaning that visitors can get a taste of Argyll hill lamb before they even set foot on Mull.
Once on the island, Caz discovers that the slaughterhouse is crucial to the farmers' success. An increasingly rare facility on Hebridean islands, the abattoir on Mull is proving so successful that it's even attracting business from the mainland. For visitors, there's an obvious appeal in eating food raised and slaughtered on the island, while the farmers tell Caz that there's a reward - in both financial and emotional terns - in seeing their produce celebrated and enjoyed on the island where they live and work.
Presented by Caz Graham. Produced by Moira Hickey.