Wales, the land of song and rolling hills, forms one of the four nations of the United Kingdom. Neighbouring England on its east side, it’s a small country of only 3 million inhabitants but produces some of the best lamb in the world.
With its Protected Geographical Indication (PGI) status that recognises a specific geographical area that produces high-quality food and drink, this means that PGI Welsh Lamb is different and has special characteristics that are unique to Wales and cannot be replicated anywhere else.
PGI Welsh Lamb is therefore the epitome of premium quality food with ancient traditions, renowned for its succulent flavours. Welsh Lamb is a culinary treasure taking you on a journey of discovery.
Welsh Lamb has a rich heritage, nurtured by Welsh farmers and the pristine landscapes of Wales. Experts in their field, Welsh farmers are the stewards of time-honoured practices and raise their flocks with the utmost of care. The result is tender, flavoursome lamb that embodies the essence of Wales itself.
On the outskirts of Wales’s capital city Cardiff, fourth generation farmer Ben Williams and his family’s enduring commitment to sustainable farming practices produce the finest Welsh Lamb. Their farming practices displays an unwavering respect for the natural environment and a dedication to delivering meat that’s naturally grown and full of flavour.
Welsh Lamb is nurtured in a remarkably natural setting, primarily on the expansive hills of Wales. This approach allows them to thrive in a slower-growing environment, grazing on land abundant with natural grasses and a diverse array of herbage.
Ben explains, “I think it gives it that unique flavour where it’s slower growing and grazing ground that is rich in natural grasses and a variety of herbage. I believe that sustainable farming and taking care of the ground, the land around us, pays back in the long run. It’s a small investment for a very long-term reward. We’re not buying in any feed for the lambs, and they’re all fattening completely on our farm or feed that we grow.”
This self-sufficiency is a cornerstone of the Welsh farming way and is seen across Wales. The Williams family’s commitment to sustainability and environmental stewardship is a testament to their vision of nurturing the land for future generations.
Speaking of his love of farming, Ben added, “I think the thing I enjoy most about farming is improving our production of food year on year – and in a sustainable way. These two things should always go hand in hand.
“I believe Welsh Lamb is the best you can get; it’s produced naturally off the grass that we can grow. What more can you ask for?”
Moving west from the capital to the uplands of mid Wales in the region of Ceredigion, the land is unsuitable for growing crops, much like most of Wales. However, livestock thrive on these hills. This is where Emily Jones, alongside her parents Peter and Gill, use expertise gained by generations of farming heritage to produce delicious Welsh Lamb.
While it may be a little off the beaten track, and not many people venture this way, Emily’s family farm has been here for generations.
Speaking of her foray into farming, fourth generation farmer Emily said, “I was born into farming, so I had a taste of it at a very young age. I grew up in the industry. I love it. I love the fact that you are there every step of the process – from the animals being born, bringing new life into the world, and seeing them go on to other farms.
Sustainable farming is important to Emily, with minimal use of fertiliser and the inclusion of diverse grasses. Emily explains, “We make every effort to go back to the old times – to older farming traditions. But we’re also looking ahead and doing our bit to help the environment, such as increasing the amount of carbon capture and farming in harmony with nature.
“This has included planting herbal crops, which include clover, chicory and plantain. All of these have natural uses and will help us improve soil health, and productivity on farm, therefore improving our net carbon emissions.”
Working the lands for many years, the family and Emily understand the obstacles and advantages, Emily added, “Due to being on higher ground, we also need to work in tandem with our natural environment and let nature take its course. We use native breeds as they are very hardy and require little intervention. The weather can get quite rough up here and the land isn’t the easiest to work, so what you are seeing is the evolution of sheep and farming techniques over centuries that’s helping us make the most of the challenging environment that we have.”
Talking about the taste and flavours of Welsh Lamb, Emily said, “We believe that our Welsh Lamb tastes so good because of the fresh air it takes in. I think what makes Welsh Lamb so special is it’s not pushed, it’s very natural. It lives on grass and fresh air.”
UK food and drink is a remarkable blend of tradition and innovation and stands as one of the most exciting food cultures globally. Tracing ingredients back to their origins and celebrating the landscape that nurture them, from the salty air of Scotland to the rolling hills of Wales for Welsh Lamb, provenance matters. This high-welfare standards meticulously ensure that each bite resonates with authenticity and pride.
For a wide array of Welsh Lamb recipes and inspiration on how to cook and serve Welsh Lamb go to www.eatwelshlamb.com.