Welcome to Comeragh Mountain Lamb
Comeragh Mountain Lamb – A Flavour of The Comeraghs
Mountain Lamb is a well kept culinary secret and Comeragh Mountain Lamb has its own unique story. Our lambs roam free range over extensive areas of mountain. They graze over a much broader and more varied landscape than their lowland counterparts. As they roam they eat wild grasses such as sheep fescue, moorgrass, deergrass and common cotton grass. They also feed on heather of which there are three types in the Comeraghs – ling, bell and bog. Tormentil is a herb found in abundance as well as common sorrel and herb Robert. Wild flowers such as dog violet, bluebell and primrose bloom from early spring through to Autumn. They drink only natural mountain spring water. This unique diet has a huge influence on our lamb’s texture, flavour and quality. Because of the roaming nature of our lambs, they have higher levels of Omega 3 fatty acids in their tissues. Farming, therefore, barely intrudes on this meat which gives you, the customer, a superior, unique, natural, healthy product from the heart of the Comeraghs to your dining table.
"I use Comeragh Mountain Lamb because of the unique flavour the mountain terrain gives the meat and its one of the best local produce in the South East."
"I had Comeragh lamb served three ways, braised shoulder with parsnips, loin with spinach and fillet with aubergine caviar. Cracking stuff!"
"You must try the Irish Stew, made with lean and flavoursome Comeragh mountain lamb (it's good to see mountain lamb is gaining recognition as an exceptional product, and marketed as such)"
Delicate and tender flavour
Fully traceable from farm to fork