Business Profiles

Gourmet Meat from Clew Bay Lamb

Clew Bay Lamb is a gourmet meat from the region of Achill Island and the Clew Bay Basin off Mayo’s West Coast.

Clew Bay Lamb is a product of the coastal environment of the Clew Bay Basin, produced from Mayo Blackface lambs – a long established breed of mountain lamb in the area. The lambs are raised on a natural diet based off the mountains and coastal planes of the island, by a group of around 40 local hill farmers in Achill and a large group from the Clew Bay region, who are all members of the Mayo Blackface Breeders Group.

Achill Blackface Hogget with root veg and spring garlic, by Adrian Bane, Exec Chef Radisson Blu Galway.

Achill Blackface Hogget with root veg and spring garlic, by Adrian Bane, Exec Chef Radisson Blu Galway.

The lambs feed on the local grasses and herbs nourished by the Atlantic sea air which are found in the bog land and grasslands by the coast. Clew Bay Lamb is lighter than mainland lamb, with a lower fat content. In order to maintain their health and well being, where possible the lambs remain with their mothers throughout the season.

The light and fragrant quality of the lamb comes from the special conditions on the coast and its mountains. The bog land and the coastal grasses, herbs and heathers combine to give the lamb a delicate and salted flavour similar to that of salt marsh lamb in the UK and French agneau de pré-salé.

The meat is supplied to some of the most renowned restaurants in Ireland for a limited season from July to January every year, and is exclusively distributed by M&K Meats.

For further information visit www.caoracla.ie.

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The Official Publication of the Restaurants Association of Ireland

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