Quality Lamb for the
All consumers hope, and rightly expect when they buy meat, that it has been produced to the
highest possible standards, with animal welfare, traceability and hygiene paramount throughout
the supply chain.
These same high standards apply to Halal meat
However, for meat to be considered truly Halal there are a number of additional factors to take
into consideration, on the farm, during slaughter and when cutting the carcase.
Muslim consumers require meat that has a high proportion of muscle and low fat cover, as there
is a tendency to eat lean low-fat meat.The sheep are fed a diet that is natural and free from any
GM modified feeds that might be considered to be Haram. On the farm, great care is taken to
ensure that every animal reaches the right weight and carcase conformity to satisfy the demands
of the market.
During the slaughtering process there are a number of important points that must be observed
for the meat to conform to Halal requirements, these being:
1) The animal must be alive at the time of slaughter
2) Slaughter must be undertaken by a Muslim slaughterman
3) The Tasmiyya “In the name of God” must be audibly recited by the slaughterman
over each individual animal as the cut takes place
4) The cut is made manually and properly to expel the maximum amount of blood
There are significant differences to traditional butchery techniques when the lamb carcase is cut
for the Halal market.