Description
The Orkney Lamb PDO is the meat from lambs born, reared and slaughtered on the islands of Orkney which belong almost exclusively to the North Ronaldsay breed which are native to the islands.
Production Area
Orkney Lamb PDO is produced on the Orkney Islands off the North Coast of Scotland.
Production Method
The lambs are reared prevalently on the rich, natural pastures of the island and on the abundant amount of seaweed to be found on the islands.
Appearance and Flavour
The colour of Orkney Lamb PDO varies from pink to red with the presence of white or yellowish coloured fat. The meat is tender and succulent and full of flavour.
History
The rearing of sheep on the Orkney Islands is an ancient tradition. The excellent quality of this meat has been long appreciated. The strictly traditional method of rearing has been handed down through the generations which have maintained the product's distinctive qualities.
Gastronomy
Orkney Lamb PDO should be kept in the coldest part of the refrigerator for a few days only. Depending on the cut, traditionally this lamb is roasted or braised in red wine or eaten cold with pickles.
Marketing
This lamb is only sold as Orkney Lamb PDO. It is sold fresh or refrigerated, whole or in cuts and joints.
Distinctive Features
The topography and temperate climate of the islands result in high quality, rich pastures which impart Orkney Lamb PDO with its characteristic distinctive flavour.
