Slaney Valley

The lamb meat we offer comes from animals that have been raised and slaughtered within the EU in accordance with current EU legislation. Production takes place under common rules for animal welfare, food safety, and traceability, ensuring responsible and controlled meat production. Within the EU, lamb farming is mainly carried out in pasture-based systems where the animals are fed grass and forage, adapted to local and regional conditions. This contributes to tender, flavorful meat of consistent quality. Feeding and rearing are carried out with a focus on good animal health and natural growth. The work is characterized by preventive animal health and good animal welfare throughout the entire production chain.

Facts

Feed

Grass and forage

Slaughter age

4-8 months

Slaughter weight

approx. 18–21 kg

Animals per farm

100 pcs

Race

Suffolk, Texel, Blackface and Cheviot are common

Origin

Ireland

The Lamb from the Green Isle

Ireland has around 2.5 million lambs that are raised according to methods with deep historical roots. Here, solid knowledge is combined with care for the animals, creating stable conditions and a steady supply of lamb throughout the year.
The lambs graze on natural pasture for most of the year, where grass forms the basis of their feed. During the winter months, the diet is supplemented when needed with silage harvested on the farm during the summer. The rearing is characterized by simplicity, balance, and respect for nature's rhythm.

A naturally mild and sweet flavor

Irish lamb is appreciated for its mild, slightly sweet flavor profile. The moist climate and long grazing seasons provide unique conditions for rearing. Nowhere else in Europe does natural grazing last as long.

Approximately 80% of agricultural land consists of mineral-rich grass, clover, and herbs – a natural composition that gives the meat its character, juiciness, and nutritional value. The most common breeds, Suffolk and Texel, are often used in crossbreeding, further contributing to the meat's tenderness, texture, and flavor balance.