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Connemara Hill Lamb

Connemara Hill Lamb is indigenous to the Connemara hill region, matures at a slower rate gaining the benefits of their natural habitat. The result is a lamb of specialised taste, quality and flavour imbued from a diet of natural herbs, heathers and grasses unique to the Connemara region. The main constituents are the grasses Agrostis Spp. Festuca Spp., and Molina, the sedges Carex Spp. Scipus cespitosus, Eriophorum angustifolium and Trichophurum cespitosum. Other important plants in the diet are the heathers Calluna vulgaris, Erica tetralix and Erica cinerea and the plants Nartecium ossifragum and Potentilla erecta.

The lamb is produced by a Connemara Blackfaced Horned Ewe unique to this region dating back to the 1800's.

Naturally born in spring the Connemara Hill Lamb is reared on a diet of natural fresh herbs, heathers and grasses dictated by nature itself.

Its physical appearance is a lean carcass, rose red in colour, solid deep texture with a light cover of fat. The lamb has a natural succulent flavour and taste with a very pronounced aroma.