Regular reseeding produces plentiful grass even at 1,200ft

Idris Evans producing meat from grass at 1200ft

Livestock farmer Idris Evans of the 150ha (367 acre) Erw Faethlon, Cwm Maethlon, Tywyn in Gwynedd, has taken steps to ensure he has more than enough grass to feed his 25 Hereford suckler cows and 550 Welsh Mountain ewes, despite having land rising to 366 metres (1,200ft) and 793mm (31 inches) of annual rainfall.

“My father started a scheme of grassland improvement years ago, fencing off 15 acre fields, putting in a water supply and reseeding them,” explains Mr. Evans. “Now we plough a field every year and plant root crops as part of our Glastir scheme.

“The lambs eat the roots from October through to February, having spent the summer grazing up on the hill.”

After ploughing, the field is power-harrowed and lime is spread to reduce the acidity of the soil. It is then spike harrowed and seeded with 16kg/acre of a long-term dual-purpose ley, usually CELT from OIiver Seeds, using an Einbock seeder. Finally it is rolled with a Cambridge roll.

Idris Evans in his field of Celt grass reseeded last year up at 1200ft.

All the cultivations are carried out by a local contractor Mr. Evans works closely with, to ensure work is done at the right time to achieve a good sward and to meet the requirements of Glastir.

“We have used CELT for many years and it is looking a real picture right now – even at more than 1,000ft up,” says Mr. Evans.

“The perennial ryegrasses and clover varieties in the mixture have exceptional winter hardiness and very good disease resistance, which certainly helps to keep it green and growing.”

On flatter land, Mr. Evans takes a cut of high quality silage from his reseeded grass fields, which he makes into round bales and feeds to the ewes in winter.

“The more grass we grow and conserve, the less I have to feed the animals out of a bag,” says Mr. Evans. “Offering silage and a few mineral blocks is a lot cheaper than feeding concentrates.”

Fifty or so older ewes are sold as couples with their lambs at market, and the crossbred meat lambs are sold from December onwards. Previously the calves were sold as stores, but from next year they will be finished on the farm.

“We reseed every year and we can see this in the quality of the swards. In fact, we almost have too much grass at the moment - I could probably fatten some of the lambs off grass alone. I might even have to buy in some stores!”