We have the Golden Lamb ….
As a Wicklow farmer I count myself blessed to breed an animal with a preceding quality reputation. Wicklow Lamb is as strong a brand as Avonmore, Barrys Tea or Brennans Bread, and that’s without the resources of any shiny marketing team.
Wicklow lambs, whether they’re mountain lambs, organic, heather-honey lambs, or other, provide a lean tasty meat, comparable to any lamb brought over to the eastern board from Connemara or Kerry, if not better. So why then do we not laud our own?
Indeed, aside from lamb being driven across the country, from the Ring Of Kerry or Fermanagh, we’re also ignoring imported lamb from Australia or New Zealand, and allowing all of this meat to be passed off not only as Irish meat, but Wicklow Lamb. Many chefs claim that the lamb on their menus grew up in the Garden of Ireland – but who’s to know?? It could well have bleated with a kiwi lilt a few months prior.
I’m keen to develop a producer group, and willing to pay a premium on the price being paid by the meat factories, to market and certify our lamb as authentic ‘Wicklow Lamb’.
I’ve already identified a market with the Halal communities in Dublin, and we’re making inroads into developing another, massive market, in restaurants in Dublin and surrounding areas.
I believe, that when we know the exact size of the pie, the number of lambs that we could channel through our own identified market, that we can go to the meat factories and guarantee that these lambs will all pass through their premises, on the proviso that its certified, labeled and marketed as “Wicklow Lamb”.
Any takers?? Name and address on a postcard please …….