Welsh farmers have known for generations that if you look after the environment, the environment will look after you. And that’s the secret behind centuries of sustainable farming practices that have made Wales a producer of high quality lamb and beef.
With high standards of animal husbandry and pasture land management, family run farms have helped preserve this unique landscape for generations. It’s one of the reasons Welsh Lamb and Welsh Beef have achieved the coveted and prestigious Protected Geographical Indication (PGI) status from the European Commission.
The lambs, which are all born in Wales, are tagged and logged from birth so that they can be identified as belonging to a specific farm and traced at every stage of the production process. Only approved, regularly-inspected abattoirs can prepare the meat. Quality is at the heart of everything they do.
The same is true of sustainability. Welsh farmers have embraced agri-environment schemes designed to protect and enhance the stunning environment. They support local livestock markets, maintaining the local rural economy and supporting local jobs.
And they have used natural selective breeding methods to improve the leanness of the meat in response to consumer demand. But apart from that, farming practices have remained largely unchanged over the centuries, working in rhythm with the seasons.
This is the great heritage underpinning the high quality of Welsh Lamb and Welsh Beef.