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Fresh New Zealand Lamb
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For more on marking an answer as the "Best Answer", please visit our FAQ.Fresh to a point, but as 21 million sheep are imported to the UK 'cos we don't want - according to the buyers for chains - the meat produced here that is therefore exported, which happens to be about 21 million as well, there is a balance in the population.
Imported meat is pointless, really. Deep chilled, frozen, vac packed overseas and grown under inknown regimes, injected with stuff as livestock and on packing that we aren't able to assess and question directly....
Buy local - Welsh saltmarsh lamb, Scoth lamb, English fell lamb - there is lots of choice, and if you like to go organic, keep in mind that 90% of the organic labelled produce in the UK comes form overseas, so why not seek out your local producers and support British industry.
The farm needs feeds suppliers, stock equipment, transport, staff of course, vets, abbatoirs, butchers, packers - 1 business here supports a lot of workers, so give the foriegn stuff a miss for a change and buy local. It will help the eco shopping as well. Why on earth fly sheep round the planet when we can source our food at home!!
The shelf life of chilled lamb has increased from four weeks to 14 which gives them that long to get it to us, according to these people
http://www.royagcol.ac.uk/research/document/projects/BWNZ.htm
By "fresh" one takes to mean not frozen and unlike the supermarkets in this country who attempt to rush the meat to the shelves while it's still twitching, full of blood and nigh on flavourless, I'm sure the trip does it the world of good.
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