Posts tagged #sheepfarming
LAMB CHARCUTERIE – is there such a thing? 

LAMB CHARCUTERIE – is there such a thing?

It’s easy to think of lamb in terms of legs and chops (and for me kidneys – yum!), but as already discussed lamb is an incredibly versatile meat that has been used throughout history.  And in ‘history’ we didn’t have access to fridges and freezers or freezer bags which meant that people had to get clever when it came to preserving lamb.  Here we’ll look at that side of this delicious meat – charcuterie. 

Read More
LAMB GLORIOUS LAMB

Why is Lamb such a glorious food? Sheep have an important economic and environmental role in ‘less favoured areas’ providing employment and income, food from otherwise unusable land and acting as a positive environmental impact - fertilising and improving soil structure through their faeces and wool, keeping down brush and weeds and thus maintaining plant, insect and animal biodiversity.  Traditional sheep farming is therefore highly sustainable and for this reason from Ireland to Greece the hilly areas of Europe are dotted with sheep.  There are currently 85 million sheep on 830,000 farms across the EU – more than in Australia and New Zealand.  Despite this, Europe is a net importer of sheep providing only 85% of its needs. The largest producers of Lamb in Europe are the UK, Spain, France, Romania, Ireland and Italy. Ireland is the largest net exporter of sheep meat. This points to incredible potential for this sector. (Statistics from Sheepnet.com).  In 2018 Ireland’s sheep meat sector was valued at €315m up 15% on 2017 (www.agriland.ie)

Read More
SHEEP MILK CHEESE

“Behind every cheese there is a pasture of a different green under a different sky: meadows caked with salt that the tides of Normandy deposit every evening; meadows scented with aromas in the windy sunlight of Provence…” - Italo Calvino 

Every cheese has a story. It represents a culture, a land, a climate, a history of its own. The process of using sheep’s milk to produce cheese has been a tradition for thousands of years. It’s sweet, yet tangy complex flavour and nutritional benefits have been savoured for generations. Not only can sheep’s milk be used for cheese it can also be used for yogurt, ice cream and even butter. 

Read More