Achill Salt Marsh Lamb Side St. Patrick’s Day and Easter Hamper

Calvey’s Achill Mountain Lamb: Irish Food Writer’s Guild Food Award 2022 As an example of a farming family who have met challenges with panache, the Calveys of Achill Island would take some beating. Their superb salt marsh lamb (the coveted ‘agneau de pré-salé’) has been even more widely enjoyed, thanks to the way they tweaked an already successful multi-generational enterprise to meet the new market demands. The Calveys have been sheep farmers on Achill Island for over a century and a half, always including several generations of the family working together. This has been the secret of their success in many ways, not least in adjusting to doing business differently during a pandemic. The most sought-after product, the late season (born in Summer)  Calvey’s of Achill salt marsh lamb, has a unique terroir-related flavour and texture which is similar to mountain lamb from other coastal areas, but with a special extra ingredient contributed by their specific location. Born much later than their Mayo Blackface mountain lamb cousins these ones graze salt marsh plants and herbs in the rare ‘machair’ habitat of the sandy seaside banks at Keel – creating what the Calveys evocatively describe as its “heather-sweetened, seaside-seasoned taste”. But, while crucial, it is not just the habitat that makes this product special. The Calveys’ way of doing things is the complete opposite of most mainstream farming operations, particularly meat producers. The difference is that they have control of every stage of the production process. Critically, they have an on-site abattoir so – unlike most animals – their lambs do not have the stress of travelling to a slaughterhouse but remain on their own territory and in the care of familiar people to the end. Calvey’s abattoir is the last on an island that once had two dozen, so the family is very conscious of its importance and determined to keep it going. The same hands-on care applies to the butchery at Calvey’s On-Farm Abattoir Butchers, and the wonderful meats sold at their recently upgraded and relaunched farm shop at Keel. This shop also sells other Irish artisan products, as well as their own meats and hampers, along with offering an excellent online service, with everything from sausages and burgers to whole carcasses and sides of their special lamb for nationwide delivery. Unusually, they also sell hogget (lamb over one year old) and mutton (over two years), both of which are excellent  products that are not widely available. Many Calvey family members are currently involved with this ethically operated and admirably sustainable business and the next generation  is represented by butcher Grainne’s son Peter, who is  taking  part in the business.  At a time of such rapid change in the world, in agriculture and towards responsible “less but better” shopping habits, products like Calvey’s Achill Mountain Lamb are not only exceptionally delicious and healthy, but also provide a role model for others – and assure a sustainable future for farming on Achill Island.