Bord Bia Irish Lamb

Irish Lamb A proud tradition

Irish lamb is produced today with the same traditional farming practices that have been applied for thousands of years, resulting in a range of products available throughout the year, from milk and Easter lamb, to main season and hill lamb, all of which excel in their unique taste and eating experience.

Bord Bia – The Irish Food Board (Head Office) Clanwilliam Court Lower Mount St Dublin 2 Ireland

T: + 353 (1) 668-5155 F: + 353 1 668-7521 E: info@bordbia.ie www.bordbia.ie

Nature’s Island While nature has given Ireland fertile soils and diverse landscapes, it is the temperate climate which is the chief architect of its greenness. The softening influence of the Gulf Stream brings warming waters from the Gulf of Mexico to northern Europe, and impacts more directly on Ireland than any other country.

Abundant rainfall is the most obvious evidence of this and the result is a growing season longer than anywhere else in Europe, making green pasturelands the mainstay of Irish agriculture and allowing upland areas to support rich ecosystems and traditional farming life without any modern intervention.

Our sheep farming heritage Sheep farming is an age-old tradition in Ireland. In earlier days,

animal which predominates in the rocky western uplands, and

sheep were valued as much for their wool and milk as for their

the white-faced Cheviot, which is more common on the eastern

meat. Able grazers of both lush pastures and poorer, hilly land,

hills are still prevalent in Ireland’s hills and mountains.

they were managed in a form of open commonage that continues virtually unchanged, to the present day, in upland parts of the

Individual regions have bred and refined their own distinct breeds

country. The agricultural revolution in the 18th century saw

and crosses that are adapted to the geography and farming in each

traditional Irish sheep breeds being replaced by larger breeds.

local area. The Galway breed is popular on the fertile lowlands of

Today, the main breeds in Ireland are the Suffolk and Texel.

the West. Similarly Connemara and Mayo blackfaces, Kerry and

The Belclare can be considered a new Irish breed and has been

Wicklow hill lambs have been bred to thrive in their native rugged

developed over the last decades specifically for local conditions.

mountain ranges. In County Carlow a specific crossing of Suffolk

Named after a village in Co. Galway, it is noted for its increased

and Cheviot sheep results in the “Borris ewe” - which is highly

fertility. The more traditional breeds of the Blackface, a hardy

sought after as a fertile breeding animal.

There are approximately 33,000 sheep farmers and over 2.5 million breeding ewes in Ireland today.

Sheep farming today As in times past, Irish lamb production is based on all year-

weaned, lambs graze on spring grass and are ready for processing

round open grazing. Sheep flocks are grass-fed for most of

from about 12 weeks onwards. Coinciding with the Easter period,

the year, except in the winter months, when feeds such as hay

between April and May, Irish spring lamb is eagerly anticipated

and silage, usually harvested from the same farm earlier in the

both in Ireland and major markets abroad, where it is appreciated

year, are provided instead. In upland areas, farmers tend to be

for its succulence and flavour.

exclusively focused on lamb. In lowland areas, the majority of sheep farms are mixed enterprises, with sheep grazing alongside

There are approximately 33,000 sheep farmers and over 2.5

beef or dairy herds, providing mutual benefits that improve the

million breeding ewes in Ireland today. All farms operate as family

overall efficiency of the farm. The main lambing season runs

businesses and, with the average ewe flock of just over 100 head,

from February through to April, with lambs reared outdoors and

farmers give close and individualised attention to their flocks all

weaned from their mothers’ milk at about 10 weeks of age. Once

year round.

Nature has given Ireland fertile soils, diverse landscapes, temperate climate and warming waters from the Gulf of Mexico to northern Europe resulting in a longer growing season making green pasturelands the mainstay of Irish agriculture.

Sustainable Sheep Farming Nature has given Ireland fertile soils, diverse landscapes,

direct farmers to farm in an environmentally friendly manner

temperate climate and warming waters from the Gulf of Mexico

and to work consistently towards environmental improvement.

to northern Europe resulting in a longer growing season making

Farmers commit to practices that protect wildlife habitats and

green pasturelands the mainstay of Irish agriculture.

make positive contributions to conservation, landscape and water protection. Irish farmers have embraced their roles as

The Irish countryside has always been a haven for wildlife

environmental stewards and are committed to supporting the

and Ireland’s hedgerow system, which has remained virtually

diversity and abundance of Irish plant and animal wildlife.

unchanged for centuries, provides a vast network of habitats for mammals such as rabbits, hares, badgers and hedgehogs,

Sometimes, important environmental steps require only simple

as well as supporting bee and songbird populations with its

changes in practice, such as mowing meadow hay from the

wildflowers and berries. Over 80% of sheep farmers in Ireland

centre of a field outward – thereby, encouraging fledging birds

have been members of environmental protection programmes

and animals to escape outward to hedgerows – to help maintain

such as the Rural Environmental Protection Scheme (REPS) and

the breadth and variety of the living landscape.

Agri-Environment Options Scheme (AEOS). These schemes

Quality Assurance Bord Bia’s Beef and Lamb Quality Assurance Scheme (BLQAS) has been developed in partnership with farmers and processors, and rigorously sets out quality assurance requirements for farming and processing. BLQAS is regularly updated to take account of emerging best practice and is accredited to EN45011, the international ‘gold standard’ for process excellence. Farmers that wish to join the BLQAS must apply for a full independent farm audit which evaluates all aspects of their farm and farming practices including nutrition, welfare, housing records, etc. Regular audits are required to maintain certification. Processors also operate to rigorous standards including a food safety management plan based on the principle of HACCP. All processor members are audited regulary and are also subject to unannounced spot audits.

Origin Green Origin Green is a world leading initiative whereby Irish Food Processors are voluntarily engaging in a sustainability development program. Participating companies develop and follow a Sustainability Charter which outlines short, medium and long term targets for a full range of sustainability measures.

Compliance is verified by means of independent auditing.

With full traceability guaranteed, Irish lamb offers a level of food safety assurance that few competitors can match.

Traceability Consumers around the world rightly demand the highest assurances from their food producers and, over the last decade, Ireland has been to the fore in satisfying their desires. In 2001, the National Sheep Identification System was introduced, allowing for individual tagging of every lamb born, and the recording of all their movements through the supply chain.

With full traceability guaranteed, Irish lamb offers a level of food safety assurance that few can match. The revisions to the National Sheep Identification System since 2010, including the introduction of electronic identification (EID) of sheep, adds another element to an already robust system of traceability for consumers of Irish lamb.

The beauty of Ireland’s Western seaboard has inspired generations of visitors, artists and writers. The hills and mountains of Connemara and Mayo, Donegal and Kerry are the kind of landscapes that by their nature can’t be intensively farmed.

Irish hill lamb The beauty of Ireland’s western seaboard has inspired generations of visitors, artists and writers.

The hills and

mountains of Connemara and Mayo, Donegal and Kerry are the kind of landscapes that by their nature can’t be intensively farmed.

In these landscapes, a centuries-old relationship between local communities and the land continues, providing a role model for sustainable farming and environmental stewardship, as well as delivering a bona fide culinary treasure. Grazing open hillsides, hill, mountain or ‘light’ sheep perform an important environmental function, ensuring these landscapes can continue to support the widest base of flora and fauna.

Roaming this vast and varied landscape, their diet is essentially an organic one of wild grasses, sedges, heathers and mountain flowers, with proximity to the sea bringing light salt washings on the wind that introduce a delicate flavouring of their own. The result is a flavourful meat that is distinctly darker, leaner and sweeter than lowland lamb.

Irish Milk Lamb Very early spring lamb is called ‘milk lamb’. Lambs are fed only on mother’s milk and are processed at about eight weeks of age.

Popular at Easter, Irish Milk Lamb is a rare premium product, appreciated for its extremely delicate flavour.

Organic lamb The premium qualities that make Irish lamb special are reflected in the growth in popularity of organic Irish lamb which, in recent years, has enjoyed significant increases in demand in both the domestic and export markets. The two main bodies that certify Irish Organic lamb are the Organic Trust and the Irish Organic Farmers and Growers Association (IOFGA). Many organic lamb farmers also belong to the Bord Bia Lamb Quality Assurance programme.

Export success Two thirds of Irish Sheep meat production is exported annually to satisfy the most discerning consumers in Europe.

In the long history of Irish lamb exports, its place of favour among the discerning has never been in doubt. Today, a growing awareness of its enduring qualities has spread its reputation to new audiences across Europe identifying Ireland as a source of a quality product, farmed extensively in some of the most scenic and pristine countryside, consumers recognise that, in choosing Irish lamb, they choose a rare taste of nature.

The special taste of Irish Lamb In Ireland, lamb is produced extensively in a natural environment, resulting in a product of very high quality and integrity and a distinctive delicate taste. Consequently, lamb commands a relatively high price, much like fine wines or whiskey.

Fresh, delicious Irish lamb is served in Irish homes and restaurants, rack, shank, steak or cutlet, garnished with a little mint and thyme, and true to the enduring Irish belief that the finest quality meat requires only the simplest preparation to bring it to life.

Irish Lamb in Numbers 0

Amount of supplementary feed which Irish lambs normally receive

1

Lamb’s position as the Easter dish of preference in Ireland

12

The number of months Irish sheep graze outdoors

20

Kilogram weight of top quality Irish lambs

100

Percentage of the diet of Irish Lambs which normally comes from mothers’ milk and grass