From hilltop to tabletopour tradtion for over 50 years.From Achill's sea-misted heather hillsthe natural flavour of Achill.
to home & trade outlets
Seven generations living & hill sheep farming on Achill Island
Farm tours now available April - October Rack of Lamb
Achill Mountain Lamb
Another favourite, and very popular cut of meat,
the rack of Lamb never fails to impress. We are happy to leave the rack whole, or cut it into chops for you. This recipe is sure to be a winner at the table, no matter the occasion.
Recipe by Mona wise
Shortened text abt purchasing and also vouchers …..
On Achill Island from the tops of sea-misted heather hills down to rocky shorelines abundant with coastal seaweeds the flocks of Blackface mountain sheep wander.
Achill Mountain Lamb
Grazing as they go through the landscape of 20,000 hectares, a landscape raw, wild, open and unfenced. The sheep live outdoors all year round and are as wild as the landscape to which they have adapted.
This adaptation means the mountain lambs are born in late April into May when nature has its first first flush of edibles on the ground to help the ewe provide a bag of milk that is plentiful and nutritious.
First reared on mother’s milk, the lambs spend months feeding on the island’s rich rough pastures. When they are well-fleshed and fit for the plate, they are often simply walked to the abattoir at Keel. That means minimum stress and maximum taste. They are slaughtered and butchered on the farm using high-welfare, old-fashioned, traditional methods. Almost everything is still done by hand as best suits the mountain carcass. The whole process takes place on the island. The first lambs are ready for the plate in mid-July when our season begins and right through the autumn and winter months when the lamb meat is at its best. It has a culmination of flavours reflecting the rich variety of flowering plants, the many heathers, wild herbs, maritime grasses and seaweeds.
The Calvey family celebrates more than 150 years and seven generations of hill farming on Achill Island. Martin Calvey himself has been tending his sheep for almost 70 years. He set up the family abattoir and butchery at Achill Lamb HQ in Keel in 1962 making him one of the oldest artisans on the island of Ireland. His daughter Grainne is one of Ireland’s few female craft butchers. Calvey’s source mountain lambs from local farmers. They pay a premium price to every farmer with no stoppages.
Calveys do everything else including promotion, building their brand, getting their story out there and sales. Any monies raised go towards covering the cost of running the business. We appreciate when customers and chefs choose Achill Mountain Lamb, Hogget and Mutton because the benefits are felt like rippling waves throughout the local economy and community.
Achill Mountain Lamb TM products are pure, nothing but nature and the craft butchery of Calveys honed over decades. They have a long list of accolades including Great Taste and Blas na hEireann Awards and the 2018 “Farming for Nature” National Award.
When cooked, Achill Mountain Lamb TM is succulent and juicy, bursting with the exquisite, colourful flavours of mountains, cliffs and rocky seaweed shores. This lamb meat is a premier product served by top chefs across Ireland including Philippe Farineau at Ashford Castle.
We are now also offering Achill Mountain Hogget and Achill Mountain Mutton- forgotten flavours which deserve to take their place on the table.
Hogget is between 1 and 2 years old. It is a delicious cross between tender lamb and full-flavoured mutton.
Mutton is a sheep which is more than 2 years old. It has a fuller flavour, having spent a long time munching on heather, herbs and seaweed. The grain of the meat becomes finer, too
All are available from Calveys (098) 43158.
Achill Lamb TM (small text) Exquisite Artisan Lamb Meat crafted and produced by Calvey’s On-Farm Abattoir and Butchers since 1962 on Achill Island, Ireland.
Delivered to your door from Achill Island throughout the island of Ireland.