Visitors heading to the Wimbledon woolshed of Brian Hales for the exotic sheep day will get a taste of something extra special.
"This year, in addition to our annual exotic sheep shearing, we will be presenting meat cooked from each of the exotic breeds in their traditional way for people to taste," Mr Hales said.
"We have six very enthusiastic cooks who have been busy researching ways of cooking the various breeds from Spain, central Asia, Wales and South Africa, along with meat from our new breeds of Dorper, Damara and a new concept in sheep meat, the Meatmaster."
Various breed carcasses will also be "on the hook", with butcher Tony Coleman demonstrating ways to prepare the meat to enhance its qualities. But with the new taste the exotic theme, the traditional shearing will remain a feature of the day, Mr Hales says.
"Richard Welch, our long-time shearer, has just set a world shearing record and will be shearing again. He is going to outline to us the demands of attempting a world record.