SPECIFICATION

COUNCIL REGULATION (EC) No 1151/2012 on protected geographical indications and Protections designations of Origin

‘Comeragh Mountain Lamb’

PDO ( ) PGI ( X )

  1. RESPONSIBLE DEPARTMENT IN THE MEMBER STATE: IRELAND

NAME: Department of Agriculture, Food and the Marine

ADDRESS: Food Industry Development Division, Agriculture House, Kildare Street, Dublin 2, D02 WK12

TEL: (353-1) 6072371

FAX: (353-1) 6072038

E-MAIL:

  1. GROUP

NAME: Comeragh Mountain Lamb

ADDRESS: Comeragh, Lemybrien, Co Waterford

TEL: +353 86 8583605

E-MAIL:

COMPOSITION: PRODUCERS/PROCESSORS (✔) OTHER ( )

  1. TYPE OF PRODUCT

Class 1.1. Fresh Meat (and offal)

  1. SPECIFICATION
  2. Name: ‘Comeragh Mountain Lamb’

4.2Description: Comeragh Mountain Lamb is the meat from lambs, mainly of the Scotch Blackface breed, born and raised in the Comeragh Mountain region of County Waterford in Ireland. The lambs are medium in body-weight and bone, and the carcass is lean with a light cover of fat; the meat is pale-pink to pink in colour depending on the age of the lamb and has a solid deep texture. The lamb has a natural succulent flavour and distinctive taste.

The mating season for the Comeragh Blackface starts in early November without any artificial stimulants. Lambs are born in the spring, usually beginning in the first week of April, with the majority of the lambs born in the following 3 weeks. Following birth, the lambs suckle on the ewe for the natural lactating period.

At approximately 6 weeks the lambs are moved up to the higher terrain of the Comeragh Mountains, to avail of the abundant growth of wild grasses, flowers and herbs - in addition to the climate of the region - from which lamb develops its unique taste and flavour. These conditions assure that the lamb has a sweet and succulent flavour and a delicate texture which gives you an excellent dining experience.

The lambs are left to graze without restriction on the abundant grasses, herbs and flowers that grow in the highland area of the Comeragh Region. Slaughtering starts at about 16 weeks of age (early August) when they reach 13-22 kg carcass weight depending on age. This is a seasonal product which lasts from August until April.

The first lambs are ready for the market in August of the birth year, through to the following April, therefore making it a seasonal product, while no lamb is slaughtered beyond 12 months of age. Once the Lambs are slaughtered they are refrigerated and hung by the hind legs for a minimum of 5 days and a maximum of 14 days depending on market requirements. The finished carcass weight is between 13kgs-22kgs depending on the time of year. Comeragh Mountain Lamb is the name applied to carcasses, sides or cuts of lamb derived from sheep born and raised in the Comeragh Mountain region of County Waterford in Ireland. The lamb is slaughtered in an approved abattoir within County Waterford.

4.3Geographical Area: The geographical area is the Comeragh Mountain Region Geographical Area is within County Waterford, in the south-east of Ireland and this area is outlined in the map contained in Appendix I.

It is a mountain range that starts in the south of the County at Dungarvan and the coastline of the Copper Coast UNESCO Geopark, spreading north and ending at the County boundary adjacent to the River Suir. In the west the Nire Valley region, which is comprised by the natural boundaries of the Nire River, Colligan River and Suir River- and to the east by lowlands of East Waterford, this includes the parishes of Fourmilewater, Rathcormack and Kilrossanty, Kilbrien and the parishes of Kilgobnet and Tooraneena and the Nire.

This geographical area is nationally and internationally known as the Comeragh Mountains and contains 532 registered Townlands, located in the following 51 District Electoral Divisions; Annestown, Ballydurn, Ballylaneen, Ballymacarbry, Ballynakill, Ballynamult, Carrickbeg, Carrigcastle, Clonea (Carrick-on-Suir), Comeragh, Courmaraglin, Drumcannon, Dungarvan, Dunhill, Faithlegg, Fenoagh, Fews, Fox's Castle, Gardenmorris, Georgestown, Glen, Graignagower, Gurteen, Kilbarrymeaden, Killea, Killoteran, Kilmacleague, Kilmacomma, Kilmacthomas, Kilmeaden (Carrick-on-Suir), Kilmeaden (Waterford), Kilronan, Knockaunbrandaun, Knockmahon, Modelligo (Dungarvan), Modelligo (Lismore), Mothel, Mount Kennedy, Newcastle, Newtown, Portlaw, Rathgormuck, Reisk, Ringville, Ross, Seskinan, St. Mary's, Stradbally, Tinnasaggart, Waterford and Woodstown.

4.4Proof of Origin: All sheep from which Comeragh Mountain Lamb is obtained are born and reared in the Comeragh Mountain Region. The lambs are only fed a supplement during adverse weather conditions and prior to slaughtering. The Details of the ingredients used are recorded by each individual farmer, and are available for inspection at any time; there is a minimum forage (grass and herbs) intake of 70%.

The lambs arrive at the abattoir with the farmer with a declaration of ownership including proof that they were born and reared within the Comeragh Mountain region as per the National Sheep Identification Scheme (NSIS), which ensures traceability and assurance of the origin of the lambs. The lambs are then slaughtered and any carcass is stamped to ensure full traceability is continued in terms of weight, kill date and batch number and the abattoir identification number.

The carcasses are matured and broken down in further cuts in a separate area of the plant to where they were initially slaughtered. All cuts are clearly marked with the batch number and identification code. Therefore at all stages the lamb is clearly identified as Comeragh Mountain Lamb whether the lamb is sold whole, sides, or primal cuts in packaging or without packaging.

The Comeragh Mountain Lamb logo (identified below) must be included on all labelling of the registered product name.

4.5Method of Production: Mating starts in early November through to late December, and the gestation period is 147days (approx 5 months). Lambs are born outdoors between April and May in any given year in the foothills nearer the farms for animal welfare and husbandry reasons, while they are slaughtered between August of the birth year to April of the following year. The lamb used in the production of Comeragh Mountain Lamb must be no older than 12 months old at the time of slaughter. Once slaughtered the lamb is suspended and matured for at least 5 days, but up to 14 days depending on customers’ requirements.

During this maturation process the meat tenderises due to the natural enzymes within the meat which improves the tenderness of the meat and gives the meat its flavour. It is this maturation process that helps enhance the flavours that are directly attributed to the natural farming methods and diet of the lambs during their lives.

A record of the control temperatures during this process are kept, along with the length of maturation. This process ensures a high quality meat with exceptional flavour. This process helps to work in tandem with the initial rearing of the Comeragh Mountain Lamb.

1. On the Farm:The lambs must be born and raised on farms within the Comeragh Mountain Region of Ireland. The lambs graze on the natural grasses, heathers and wild flowers from birth in April until December (these are listed in Appendix III). The lambs feed on a minimum 70% forage-based diet which ensures the particular, natural flavour evident in the finished product.

During the winter months the lambs’ diet is supplemented with locally grown hay or silage. The lambs' feed may be supplemented for finishing, conditioning or welfare reasons. In this case a record of the feed will be kept by the farmer. At no stage will the supplementary feed exceed 30% of the total feed. The lambs are reared outdoors at all times and are only housed during exceptional adverse weather conditions.

2. From the Farm to the Abattoir: After the selection process and when the lambs are ready for slaughter, they are transported directly to an approved Abattoir from the farm by either the farmer or by licensed haulier.

3. At the Abattoir: All animals are slaughtered within the County of Waterford, in which the Comeragh Mountain Region is situated. The Lamb is slaughtered in an approved abattoir. The carcasses are stamped with the Comeragh Mountain Lamb identification number and all details are recorded including date, slaughter number and carcass weight. These are all added to the carcass label to ensure full traceability and assurance.

The meat is matured for at least 5 days and up to 14 days in a refrigerated environment. During this maturation process the meat tenderises due to the natural enzymes within the meat which improves the tenderness of the meat and gives the meat its flavour. It is this maturation process that helps enhance the flavours that are directly attributed to the natural farming methods and diet of the lambs during their lives.

4. At Cutting Plant: Comeragh Mountain Lamb is received in the cutting plant as a side or a whole carcass. The carcasses are clearly stamped and accompanied with a carcass label. The lamb is cut in to smaller cuts to meet consumer requirements. The lamb is then packed and labelled with the Comeragh Mountain Lamb logo.

4.6Link: The Comeragh Mountain region lies within the County of Waterford, in the south-easternly area of Ireland. It has a maritime climate which is mild and changeable, with abundant rainfall and a lack of temperature extremes.

The landscape of this area is characterised by its mountains, upland bog, lakes and rivers, but predominantly so for the specific geographic feature called a Coum – a Gaelic word meaning “fertile hollow” – which is evident in the Gaelic name for the Comeragh Mountain range, Na Comaraigh. A visual representation of Coumduala on Knockanaffrin Mountain in the Comeragh Mountain range is included in Appendix II.

There are twelve Coums throughout the mountain range in which the lambs graze on grasses, and feed on flowers, herbs and heathers which make up the lamb’s diet; a comprehensive list of these flora appear in Appendix III. These plants grow abundantly in the Coums due to their fertile nature. This gives the lambs the nourishment required to thrive, while also providing natural food while sheltering from any unseasonal weather.

The Scotch Blackface is particularly suited to the upland terrain, due to their hardy composition which means they live all of their lives outdoors living, breeding and only having necessary human contact.

The taste, colour and flavour of the lamb are directly linked to the location and the flora on which the lamb feeds. This has led to the lamb winning some prestigious awards including, Euro –Toques food award 2011 and Santa Rita/ LIFE Magazine Irish Restaurant Local Food Hero Award 2012.

4.7Inspection Body

Name: Department of Agriculture, Food and the Marine

Address: Agriculture House, Kildare Street, Dublin 2, Ireland.

Telephone: 00353 1 6072371

Fax: 00353 1 6072038

Email:

Reference to publication of the product specification (Article 8.2 of Regulation (EU) No 1151/2012)

LINK:

Appendix I: (Map of Geographical Area):

Appendix II: (Evidence of a Coum in the Comeragh Mountain Region):

Appendix III:

Comeragh Mountain Lamb PGI Application supporting documentation for the vegetation which the lambs feed upon. In each of the links below in the “Evidence” column [with the exception of Calluna Vulgaris which is an interactive online map] the link brings the viewer to a pdf. Each variety of flora/fauna has an identity map of County Waterford where each identified form of flora/fauna has been recorded or sighted. This needs to be viewed in the context of the County Waterford Map attached, along with the Comeragh Mountains defined area map attached, and this proves the accuracy of the statements.

Flora/Fauna Type / Evidence / Source Details
FLOWERS
Potentilla erecta / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section:Caesii- Page 158
Lonicera periclymenum / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: - Page 265
Hyacinthoides non-scripta / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Liliaceae- Page 345
Primula vulgaris / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Primulaceae- Page 135
Viola canina / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Violaceae- Page 109
Ulex minor / No evidence – however there are numerous variations of gorse in the area / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Fabaceae- Page 185
Ulex europaeus / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Fabaceae- Page 185
HERBS
Oxalis Acetosella / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Oxalidaceae- Page 201
Rumex Acetosa / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Polygonaceae- Page 97
HEATHERS
Calluna Vulgaris / / Botanical society Britain & Ireland online interactive map. Evidence from 2010 onwards
Erica Cinerea / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Ericaceae- Page 134
GRASSES
Festuca Ovina / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section:Poaceae- Page 322
E. Vaginatum / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Cyperaceae- Page 307
Danthonia Decumbens / / National Botanic Gardens Website Publication, Flora/Fauna of County Waterford.
Section: Sparganiaceae- Page 341