David and Si take a closer look at British sheep, which have provided us with milk, meat and wool for thousands of years. In the Best of British kitchen they rustle up a classic hogget and barley stew and tender lamb chops with kidneys, they help cook and eat a mouth-watering dish brought from North Africa, mechoui lamb, and reveal the history of the hardy seaweed-eating sheep found on the island of North Ronaldsay.