Coming from areas such as Connemara, Kerry and West Waterford, where a rugged terrain with heathers, wild herbs and grasses produces a distinctive texture and herbal flavour, Irish hill lamb is smaller and leaner than its lowland cousins and its season is much later, running from late summer to early winter. During the last decade it has become recognised as a delicacy – and one with added health benefits at that - and is increasingly seen under regional branding.
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