Lamb Production in Ireland | European Beef and Lamb

History

Sheep farming is an age-old tradition in Ireland. In earlier days, sheep were valued as much for their wool and milk as for their meat. Able grazers of both lush pastures and poorer, hilly land, they were managed in a form of open commonage that continues virtually unchanged, to the present day, in upland parts of the country. The agricultural revolution in the 18th century saw traditional Irish sheep breeds being replaced by larger breeds. Today, the main sheep breeds in Ireland are the Suffolk and Texel. Named after a village in County Galway the Belclare breed has also continued to grow in popularity. The Belclare has been developed in more recent times and is specifically suited for local conditions and it is noted for its increased fertility. The more traditional breeds of the Blackface, a hardy animal which predominates in the rocky western uplands, and the white-faced Cheviot, which is more common on the eastern hills, are still prevalent in Ireland’s hills and mountains. Individual regions have bred and refined their own distinct breeds and crosses that are adapted to the geography and farming in each local area. The Galway breed is popular on the fertile lowlands of the West. Similarly Connemara and Mayo blackfaces, Kerry and Wicklow hill lambs have been bred to thrive in their native rugged mountain ranges. In County Carlow a specific crossing of Suffolk and Cheviot sheep results in the “Borris ewe” - which is highly sought after as a fertile breeding animal.

Sheep Farming in Ireland

As in times past, lamb production in Ireland is based on all year-round open grazing. Sheep flocks are grass-fed for most of the year, except in the winter months, when feeds such as hay and silage, usually harvested from the same farm earlier in the year, are provided instead. In upland areas, farmers tend to be exclusively focused on lamb production. In lowland areas, the majority of sheep farms are mixed enterprises, with sheep grazing alongside beef or dairy herds, providing mutual benefits that improve the overall efficiency of the farm. The main lambing season in Ireland runs from February through to April each year, with lambs reared outdoors on a diet of their mothers’ milk and fresh spring grass. New season lambs are ready for processing from about 12 weeks onwards, coinciding with the Easter period. Irish spring lamb is eagerly anticipated both in Ireland and major markets abroad, where it is appreciated for its succulence and flavour. There are approximately 35,000 sheep farmers and over 2.6 million breeding ewes in Ireland today. All farms operate as family businesses and, with the average ewe flock of just over 100 head, farmers give close and individualised attention to their flocks all year round.

Lamb Products

Lamb is produced today with the same traditional farming practices that have been applied for thousands of years, resulting in a range of products available throughout the year, from milk and Easter lamb, to main season and hill lamb, all of which excel in their unique taste and eating experience.