Mutton run from Orkney to London

The North Ronaldsay sheep feed mainly on seaweed

One of Scotland's most remote island communities has set out to market its sheep as an international delicacy.

Mutton from North Ronaldsay sheep, which have a seaweed diet, has been compared to prosciutto ham and caviar.

Farmers and chefs are taking the first carcass of the season on a 700-mile run from Kirkwall to the Royal Automobile Club in London.

It is one of the initiatives the tiny Orkney island is undertaking to safeguard the future of the community.

Orkney farmer Billy Muir, who is also chair of North Ronaldsay Trust, said: "It's an income for the crofters - we need more families to move in.

"Away back in 1832 we had a population of 532 - now it's down to 60."

It's not a chewy old thing, it's really tender Jeff Bland The Balmoral Hotel

The ancient breed of sheep is kept to the beach and foreshore of the island behind a dry stone wall.

Their seaweed diet, on the most northerly of the Orkney islands, gives the meat a gamey taste.

Head chef at the Balmoral Hotel in Edinburgh, Jeff Bland said he prefered not to refer to the meat as mutton: "What it really is, is aged lamb - so it's got the taste of lamb but it's got a lot more flavour.

"I don't think there's anywhere else that I know of that's got the same product.

"It's not a chewy old thing, it's really tender."

Only about 300 carcasses are available each year making North Ronaldsay mutton a rare delicacy.

The North Ronaldsay mutton run is named after the famous Beaujolais Run, an annual competition to see who can bring the first bottle of Beaujolais to London in celebration of the first harvest of the season.

It left Orkney earlier this week, organised by Mey Selections - the brand backed by Prince Charles to promote Caithness produce.

It is scheduled to visit the Scottish Parliament on Thursday and arrive at the RAC Club in London at 1100 GMT on Friday.