In total, there are about 2.5 million lambs in Ireland. They are raised here in the same way as they have been for millennia – a good balance between animal welfare and craftsmanship. One result of this is the steady supply of lamb year-round.

The tradition in Ireland is to raise lambs and let them graze on natural pasture year-round. The feed consists of grass for most of the year. During midwinter, the diet may need to be supplemented with silage harvested on the farm during the summer months.

The sweet flavor

Irish lamb is known for its slightly sweeter flavor profile. The weather and winds shape and create very good conditions for raising lambs on the green island. The grazing season is longer in Ireland than anywhere else in Europe. A full 80% of agricultural land consists of green mineral-rich grass, clover, and herbs – the natural and important spice in flavorful and healthy meat. The most common lamb breeds are Suffolk and Texel. They are also the most popular crossbreeds and contribute to the meat's flavor, tenderness, and juiciness.