Ireland, the green island, is known for its vast grass-covered fields and hills. This sweet rolling countryside where mild temperatures lead to a nearly all year round grass growth, has made Irish lamb and beef famous for its quality.

Butchers from the continent, visiting Ireland and looking into butchers shops admit that such beef cannot be bought anymore on the continent. This is the result of livestock being kept outdoors, exposed to the elements. It takes more time until these animals can be sold, but it is all worth it.

Lamb and beef is the main organic meat coming from Ireland.

Organic Lamb

The sheep breeds farmed organically in Ireland cover a wide range, starting from old breeds in danger of extinction up to the most recently developed breeds. To name some of the breeds: Suffolk, Belclare, Dorset, Cheviot, Clun Forest, Jacob Sheep, Bleu de Main, Vendeen, Texel, Rouge de l'Ouest, Romney Marsh, Charolais. Many organic farmers would use Charolais or other French breeds as terminal sire.

Lambs are sold as full carcass. Only high - quality lambs are exported, covering the grades U / R 3 and 4.

1 tn is the minimum quantity for exports, the equivalent of 50 - 55 lambs.

Transport from Ireland is very well organised and very competitive (typical example: delivery to Paris, Euro 0.15 / kg)

From mid 1999 Good Herdsmen Ltd is in a position to offer consumers packed lamb in atmosphere - controlled packaging. Other products on offer will be lamb mince (frozen) and also de-boned mutton, vac packed.

Summary:

Lamb as carcasses