The unique story of Irish Hill Lamb was brought to life in Berlin recently to an audience of Michelin-star chefs and invited media and guests at the restaurant of German TV celebrity chef Kolja Kleeberg.
Bord Bia's Chefs' Irish Beef Club (CIBC) Academy event provided a great opportunity for the Calvey family from Achill Island to present their unique lamb product, with seventh-generation sheep farmer and craft-butcher, Martin demonstrating how best to prepare the lamb for cooking while his daughters, Martina and Helen outlined the product’s history and unique qualities to an enthusiastic audience.
Martina explained that: "Achill Mountain Lamb is reared, slaughtered and butchered by our family on Achill Island on the west coast of Ireland. These lambs have the freedom to graze all over the island from the seashore to the hills and mountains. They are reared on mother's milk and feed on wild herbs, heathers, grasses, mosses, lichens and seaweed. This pure and pristine environment makes for a special type of artisan meat just bursting with flavour. It's tender, slightly salty and utterly addictive."
The Calvey family extended an invitation to the Chefs' Club to visit their farm in 2016 to witness the Achill Mountain Lamb story first-hand; the offer was warmly welcomed and accepted.
Donal Denvir, Manager at Bord Bia Germany said the CIBC Academy was an ideal occasion to showcase something truly unique to key players in German gastronomy in a market that has a growing appetite for Irish lamb.
Singing Praises of Ireland
In keeping with the celebration of all that is good in Ireland, the evening concluded with Michelin-star and TV chef Kolja Kleeberg regailing guests with a flawless rendition of 'The Wild Rover', a song taught to him by his father.
Trade with Germany
Germany is Ireland's fourth largest export market for food and drink with a value of €571 million in 2014. It is seen as an important area for growth due to the German consumer's appreciation of good value, high quality food that is sustainably produced. Ireland’s Origin Green sustainability programme is being very well received by key stakeholders within the German food and drink industry and Bord Bia continues to engage with industry on the issue of quality assurance and sustainability.
Germany is also our third largest export market for sheep meat, accounting from some 10% of exports. In the period 2010-'14, the value of Irish sheep meat exports increased two-fold to reach almost €20 million.