The distinctly different texture and flavour of Orkney lamb is largely due to the topography, geology and climate of the Orkney Islands which imparts specific characteristics to the grass and herbage providing the main diet of the lamb
The area is limited to the group of islands in the North Atlantic off the North Coast of Scotland known as the Orkney Islands.
The Orkney Islands have always been known for the production of quality lamb. The unique, North Ronaldsay sheep, found only in Orkney, lives on a diet of seaweed and is one of the traditional breeds used to produce Orkney lamb. The geography of Orkney combined with the temperate climate produces high quality grass for grazing.
Method of production
Only lambs from the defined area may be slaughtered and dressed in accordance with the set specifications in the designated area. The product is marketed fresh and chilled only.
There are said to be roughly 850 producers of Orkney Lamb represented by:
Orkney Meat Ltd
Hatston Industrial Estate
Fax 01856 872496