Both natives of Achill Island, Edward Johnston and John Corrigan have grown up raising Blackface Mountain lamb on their family farms on Achill. John works as a vet in the local area, while Edward commutes between Dublin and Achill. As local farmers, they realised the superior potential of the locally reared and native blackface lambs and developed a market of discerning customers within the restaurant industry.
After a terrible trading season in 2012 for the light mountain lamb breed, Colin O’Daly (Michelin star winning head chef in the The Park Hotel, Kenmare and Roly’s Bistro, Dublin) introduced Edward Johnston to Ross Lewis of Chapter One who sampled some lamb carcasses from the Moran farm in Cloughmore on Achill Island. The exceptional quality of the lamb resulted in weekly orders being delivered to Chapter One on an exclusive basis for the 2012 season. CaorAcla Limited was then established in anticipation of the 2013 mountain lamb season.
In addition to Chapter One our lamb has been supplied to an ever growing list of fine-dining restaurants and hotels such as Thornton’s Restaurant, Fallon & Byrne, LUNA and 777, The K Club, The Merrion Hotel, The Marker Hotel, Bentlys and Corrigans Mayfair in London, the Stephens Green Hibernian Club, Hot Stove, L’Gueuleton, Drury Buildings and many more!
CaorAcla lamb meat is sourced from farmers on Achill Island and from around the Clew Bay Basin of County Mayo, who continue the traditional approach that makes our lamb distinctive. This supports a young generation of farmers in west Mayo and we hope this approach will help to ensure the continuation of hill and coastal sheep farming traditions by creating a sustainable and commercially attractive local market for our sheep farmers and their livestock. A growing number farmers from the Achill and Clew Bay coastal region of County Mayo now supply CaorAcla on an exclusive basis as they realise the long-term benefits of partnering with CaorAcla to sustain what is a commercially attractive proposition for the future.
All of our farmers are committed to raising lamb in a traditional, sustainable and ethical manner. Our lamb is born and raised within the distinctive geographic region of Achill Island, the Currane Peninsula and the coastal regions of the Clew Bay Basin of west Mayo. Our lamb grazes on the local commonages, which are a tradition dating back over a century in the area to allow small farmers access to large tracts of shared-grazing land . All of our lamb is delivered to our customers throughout the season in a personal and entirely traceable manner.