Achill Mountain Lamb is a fantastic sustainable local product with a great flavour that comes from the heathers and wild plants of Achill island.
Barry Ralph Chef/Owner, House Of Plates, Castlebar.
I like the flavours, the rugged landscape, the shepherding, the Calvey family’s dedication to their heritage and the taste with a hint of sea saltiness to the fat. The smell of it cooking reminds me of my childhood.
Jim Mulholland, Chef/Proprietor
No 14 at the Georgian House, Comber, Co. Down
Whilst the location might be picturesque, it’s the terroir that matters.
Marie-Claire Digby, The Irish Times
I have to say we are so lucky in the west of Ireland to have such amazing Achill Mountain Lamb and amazing people to boot. All our customers have been waxing lyrical about how tasty this is.
Frankie Mallon, Chef/Proprietor An Port Mor, Westport
It would be hard to think of a product with a stronger local voice than Calvey’s Achill Mountain Lamb. The unique flavour and texture is traced to the natural diet and rugged terrain of the sea-misted island habitat is the reason for the unique flavour and texture of the black faced Mayo sheep, passed down in Calveys’ case through seven generations. Since the 1960s lambs have been processed in Calvey’s Abattoir and Butchers at Keel and marketed as Achill Mountain Lamb. Since 1988 their organically certified lamb is processed and marketed as Organic Achill Island Lamb for local sale and distribution to discerning customers nationwide. A real taste of Achill.
Georgina Campbell, Ireland Guide
Achill Mountain Lamb is bred, reared and butchered on the Calvey family farm off the west coast of Ireland.
Food and Wine Magazine