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What food writers think

Paolo Tullio

Irish Independent Weekender Magazine

If you enjoy the taste of real mountain lamb, you might enjoy Achill Mountain Lamb. It’s grass-fed and fully traceable.

 

Joe McNamee

The Irish Examiner

Heather-sweet, seaside-salty lamb slicing onto plates in tender, pink slices.

 

Marie-Claire Digby

The Irish Times

Whilst the location might be picturesque, it’s the terroir that matters.

 

Donal Skehan

Irish Independent Weekender Magazine

The taste of Irish lamb is something quite unique and we have plenty of inspiring farmers producing the highest-quality meat, including Achill Mountain Lamb.

 

Mona Wise

Sunday Times columnist

When I read how they raise the animals and let Mother Nature do the rest, I was sold.

 

Food and Wine Magazine

Achill Mountain Lamb is bred, reared and butchered on the Calvey family farm off the west coast of Ireland.


Calveys Achill Mountain Lamb No Fences


 

Achill Mountain Lamb
Naturally Reared
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