Production of Scotch Lamb is limited to the mainland of Scotland, including the islands off the West Coast, Orkney and the Shetland Isles.
Since the 19th century Scotch Lamb has been renowned for its consistently superior qualities due to traditional feeding systems and it has established a high reputation in the United Kingdom meat market and beyond.
Method of production
The lambs are born and reared throughout their lives in the designated geographical area. The animals will have been produced, slaughtered and dressed in the geographical area in accordance with quality assurance schemes accredited to European Standard EN 45011 (ISO Guide 65) and having the same standards, assessments and assessment frequencies as those set by the applicant.
There are almost 10,000 producers, processors and others involved in meat production and processing in Scotland. They are represented by
Quality Meat Scotland
The Rural Centre
Fax: 01314 724038