Butchers have been praised by the Chairman of red meat promotion agency Hybu Cig Cymru as the latest figures show an increase in lamb consumption in the UK.
Latest figures show that retail sales of lamb in the UK increased by 15 per cent over the previous year.
“High Street butchers and multiple retailers do an extremely important job because they are in the front line when it comes to discussing the merits of our products with customers,” said Dai Davies on the opening day of the Royal Welsh Winter Fair.
“We are extremely fortunate because we have 60 million potential customers right here on our doorstep,” he said. “And if there’s one thing that our research into the latest consumer trends has told us, it’s that these consumers want to be reassured about the provenance of the food they eat.
“The fact that both Welsh Lamb and Welsh Beef have been awarded Protected Geographical Indication (PGI) status gives them the guarantee of authenticity that they are looking for.”
PGI is awarded by the European Commission and means that only sheep and cattle born and raised in Wales and processed in HCC-approved plants can legally be described as Welsh.
Mr Davies said that he was pleased with the increased consumption of lamb by consumers.
“Much of that success is down to the work done by butchers, both independent and multiple retailers, who have helped HCC promote Welsh Lamb and Welsh Beef during these difficult recession years.
“I am grateful to them all for their support, and I am sure they will all continue to support us in the run up to Christmas with our major new campaign for Welsh Beef which we are launching today.
“Our intention at HCC is to continue to build on this good relationship with retailers in Wales and throughout the UK in the years to come.
“That’s why we have set up our butchers club, which is only open to butchers who have a proven supply of PGI Welsh Lamb or PGI Welsh Beef and is free to join.
“HCC values the relationship it has with butchers, and we always welcome their feedback, as we do with processors and producers,” said Mr Davies.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
