This is what Richard Briggs says about Shetland Lamb: -
The Slow Food Web Site has a set of guidelines suggesting good practices which Slow Food
members might like to observe, develop and pass on.
learning to know about food and those producing it; Chefs and food writers have
identified the unique and distinctive taste and flavour of Shetland Lamb and this has enabled
producers on the islands to get legal protection for the name of their product. PDO status
(Protected Designation of Origin – Shetland Lamb) aims to give the consumer confidence that
the meat comes from where it says it does. It has even been claimed that even people who
“don’t like lamb,” like Shetland Lamb.
training your senses; An opportunity to try Shetland Lamb from a typical Shetland croft and
to compare it with both lamb from “South” and with Shetland’s most celebrated example,
Shetland Seaweed Lamb.
respecting seasonality; The event has been arranged when Shetland Seaweed Lamb is in
and respecting the earth. Late season grazing is a scarce resource in Shetland. The aim is
to grow the lambs to an optimum weight and age for usable rather than maximum meat yield.
This leaves the late autumn grazing that would have grown a bigger proportion of fat and
bone structure for the sheep that are to be over wintered.
consuming fresh food as much as possible; Shetland Lamb delivered direct from grazing
on the croft to a kitchen in East Lothian in the minimum time and with each step of the
process under control of the producer
giving preference to local products; Shetland Lamb is a product from a peripheral Scottish
community that needs to trade it surplus produce for products it cannot produce itself.(approx
365 food miles) For those for whom Shetland is not local enough we have lamb from Shetland
sheep grown on Camptoun Holdings three miles away. (approx 90 food miles including the
necessary trip to Galashiels)
reducing waste; Buying Shetland Lamb helps to support the local abattoir. The plant trades
on a knife edge because it has regulatory charges to pay that cannot be spread across a
large annual throughput. They are also under cost pressure from the bigger businesses that
can run loss leaders on the one hand and cry "foul! Unfair competition!" to any subsidy that
might help to keep local facilities operating on the other. Once in the mainstream meat trade,
the individuality of Shetland Lamb is lost. Any savings made by processing it in a distant plant
with economies of scale are wasted on revenue for the transport operation.
eating less (particularly meat) and better; Shetland Lambs are much smaller than many of
the UK’s sheep breeds with correspondingly smaller joints. This provides the opportunity for
those of us trying to eat a little less to cook quality rather than quantity. (The difficulty is
resisting a second helping!)
seeking and cultivating pleasure; By popular demand Slow Food East Lothian Members
are returning to La Potiniere Restaurant
cooking your own food; I hope the tasting will encourage sales of Shetland Lamb. It is
available from Crombies Butchers in Broughton Street, Edinburgh and there are suppliers
listed on line in the Shetland Food Directory.