Welsh lamb in new research programme

Welsh lamb in new research programme

Hybu Cig Cymru – Meat Promotion Wales (HCC) is leading a five-year red meat development programme to assess, develop and enhance the quality of Welsh lamb.


Nearly 2000 UK consumers will be used to help ensure the quality of Welsh lamb.

Nearly 2,000 UK consumers will be used to ensure PGI Welsh lamb maintains standards and quality. The tasters’ will help HCC test supply chain practices, check for meat quality variation and build a programme that will seek to ensure consistency by identifying and influencing key practices throughout the sheep meat production and processing channels.

The five-year project has also been developed to help prepare Welsh farming amidst Brexit, with the new programme looking to enhance all aspects of the farming and processing supply chain.

Meat quality executive, Dr. Eleri Thomas, who leads HCC’s in-house taste programme team, said: “We will be seeking to ensure that future red meat production meets the demand of an ever-changing and increasingly discerning consumer, both at home and abroad. This project is about ensuring Welsh Lamb’s global reputation for excellence is not only maintained but enhanced as we move into the post-Brexit trading world.”

Each consumer will also attend a presentation that will inform them of Welsh lamb’s nutritional values and sustainable production, and they will receive free advice on how to cook it and recipes that make for quick meals.

Dr. Thomas continued: “We expect an improved awareness of meat eating quality to be achieved through this project that will help to increase consumer awareness and demand for lamb meat products and also seek to ensure that farming practices are efficient, are meeting quality requirements, benefit commercial shelf-life, help towards reducing wastage and greenhouse gases and increase market resilience of the red meat sector in Wales.”

Previous / Next posts...

Submit a Comment

Your email address will not be published. Required fields are marked *