After visiting Achill Island just before opening Aimsir restaurant we knew we had to use their mountain lambs and sheep. The way they are raised in a truly free-to-roam manner, which allows them to have a unique diet of seaweed and heather is what gives them their superb flavour. You just know when eating the meat that the animals have had the best life being able grazing up the mountains and down to the beaches. For me, they have the perfect balance of fat, lean meat, tenderness and flavour. This is what puts them ahead of the rest, in my opinion.
– Jordan Bailey, Aimsir Restaurant, Kildare
When does your season start and finish?
The Mountain Lamb season starts in early July and continues through to the end of the year.
What is the “carcass weight”?
The carcass weight is based on the cold weight of the lamb 12 or more hours after processing by the abattoir, which is about 12 to 14 kgs.
Where do we deliver to & how much does this cost?
We use courier to deliver nationwide to our household customers. We have our own delivery van for trade orders. Delivery via courier costs €15.
When do you deliver?
We deliver via courier Tuesday-Friday.
How is the lamb packaged?
The lamb is cut to your liking and individually labelled into exact cuts. It is ready to go straight into the freezer if required.
How much room do I need available in my freezer?
A half lamb takes up less than 1 drawer in a standard upright 3 drawer freezer, and a full lamb takes up about 1.5 drawers in the same style freezer.
If you have any further queries, please contact us on 098 43158 or email us directly at firstname.lastname@example.org