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Majority of Irish lamb is raised on upland and mountainous areas, where it can be difficult for cattle to graze. The lamb feed on the best of nutrients, clover, wild grass, wild flowers and heather.
Key Aspects of How Irish Lamb is Raised
- Grass-Fed Diet: Over 95% of an Irish sheep’s diet comes from grazed grass and forage. During the harsher winter months, when grass doesn’t grow, they are typically housed indoors and fed silage or hay harvested from the same farms.
- Spring Lambing: The main lambing season runs from February to April, during which ewes and lambs spend their early days outdoors on fresh spring grass.
- Family Farms: The industry is heavily rooted in small, family-run operations. The average flock size is just over 100 ewes, allowing farmers to provide individual care and attention to their livestock.
- Mixed Grazing: In lowland areas, sheep are frequently grazed alongside cattle, a practice that improves the overall efficiency and health of the pasture.
- Hill Farming: In upland and mountainous areas (like in the West of Ireland), flocks are raised in rugged terrain and eat wild grasses and heather
A leg of lamb is a premium, flavorful cut ideal for roasting or slow cooking. Bone-in versions (5–7 lbs) offer a great presentation, while boneless options cook faster and are easier to carve. It is commonly seasoned with garlic and rosemary and pairs well with roast potatoes.
3 kg
