Quality & Taste

Only the Highest Quality

Only the best quality lambs from Achill and Clew Bay coastal farms will be supplied to our customers as Clew Bay Lamb.

Our Lamb's Taste

Our Clew Bay Lamb is an exceptional gourmet meat from the region of Achill Island and the Clew Bay Basin off Ireland’s West Coast. Our lamb is a product of the rugged island and coastal environment and traditional approaches. The Mayo Blackface is a long-established breed of mountain sheep in the area. It’s raised on a natural diet in the mountains and coastal planes of the island. Our lambs feed on the local grasses and herbs nourished by the Atlantic sea air which are found in the bogland and grasslands by the coast. This is how it has been done for generations in the community, and our farmers continue to farm the lamb using traditional methods.

The light and fragrant quality of the lamb comes from the special coastal conditions of the Clew Bay area. Achill Island bogland is a priority habitat protected under EU law, and includes a wide range of herbs and flowers from wild thyme, bearberry and St Patrick’s Cabbage. The coastal grasses, herbs and heathers combine to give the lamb an unusual delicate and salted flavour similar to that of salt marsh lamb in the UK and French agneau de pré-salé. Our lamb is lighter than other breeds of lamb, with a slightly lower fat content. In order to maintain their health and well-being, where possible our lambs remain with their mothers throughout the season.

PGI Status

PGI (Protected Geographical Indication) status is granted by the European Union and is highly coveted and very difficult to attain, with just four products in Ireland enjoying PGI status (Clare Island Salmon, Timoleague Brown Pudding, Waterford Blaa/Blaa and Connemara Hill Lamb). PGI not only protects the unique aspects of the product, but elevates it to a premium status in the food world!

We believe that all Achill Lamb and Clew Bay Lamb deserves PGI status and CaorAcla has been in talks with the Department of Agriculture, Fisheries and Food about setting out and agreeing the criteria that would need to be met before a formal application could or should be made to the EU PGI Governing Body. The process is stringent and can take many years to conclude and as yet, no formal application has been made to the EU PGI Governing Body by anybody in relation to any breed of lamb originating from the Achill or Clew Bay area.

We are very hopeful that PGI status for both Achill Lamb and Clew Bay Lamb will be achieved someday, however long it takes, as this will be recognised in the French and UK markets where all Irish reared lamb is very highly regarded.