Connemara Hill Lamb is lamb bred, born and reared in an area in the West of Ireland known internationally as Connemara. In the area, there are references from the 19th century about consuming this lamb when the blackface sheep that these lambs are from were imported from Scotland.
The meat is from lambs between aged 14 to 32 weeks, some even 10 weeks old that weigh from 9 kg to 20 kg and is available on the market from July to January. The lambs are much lighter in weight than average Irish lambs. The meat is solid, rose red in color and lean with a light layer of fat.
The lamb has a natural succulent flavor with a very distinctive aroma. This special taste can be attributed to their diet based on natural herbs, heathers and grasses unique to the region. All lambs are affixed with a special ear tag and carcass swing tag in order to ensure full traceability from farm to slaughter.
Connemara Hill Lamb is a very valued meat in Ireland and beyond, and the best way to try it is in a traditional recipe - Connemara Lamb Stew.
