Photo editor Michelle Heimerman spent a day in these pastures, watching blue-tinted lamb scurry across lush green landscapes. Under the watchful eye of Seamus O'Ciobháin, the lambs munch on greens in a pasture that is consistently swept by a sea breeze. He sells his lambs to the local butcher, and they end up with Mark Murphy, the head of the Dingle Cookery School, who uses them in a seaweed-crusted lamb dish. The taste is rich and flavorful but not too gamey—it's well worth the trip to Ireland.

Watch the video of Michelle's shepherding day above.