What differentiates Ring of Kerry Quality Lamb Products?
Lambs are mostly grass-fed. The little supplementary feed that is used is regulated by the group reducing the effects that some animal feed can have on palatability.
Male lambs are castrated, eliminating the risk of ram taint, which can negatively affect taste.
All lambs are fasted and rested prior to slaughter – reducing stress and enhancing the meat colour.
Post-slaughter, all lambs are matured for a minimum of 7 days. This is longer than the industry norm and leads to more tender meat.
All lambs are cut to customer specification and vac packed. The vac pack used is 2/3 times thicker than industry norm, preventing punctures and reducing the risk of freezer burn when product is frozen. We offer full or half lamb options.
All lambs are traceable from farm to fork and each vac pack is labelled accordingly.
All farmers supplying to group belong to the Bord Bia Lamb Quality Assurance Scheme.
Deliveries are made direct to the customer’s door in our own refrigerated van or in a special chill box. Nationwide deliveries are made via courier.
1. Traceability – from farm to fork
2. Quality assurance
All farms are Bord Bia Quality Assured
All farms operate to rigorous environmental standards
All farms operate to rigorous animal welfare standards
3. Low food miles
4. Competitive pricing
Tailed and castrated at birth
Slaughtered at approved premises
Matured for a min 7 days
Training provided for farmer supplier and delivery staff
Consistency in terms of cut size (18-21kg carcass) and eating quality (fat cover)
Feedback procedure in place
Good eating experience guaranteed
7. Packaging & Transport
Partnered with local butcher
7 day maturation process
All cuts are vac packed and boxed
Transport – Refrigerated delivery
Lamb is available year round
New season from May each year
Hill lamb from August to March
Ring of Kerry Quality Lamb Society Ltd.,
Lower Bridge Street, Killorglin,