A study by scientists at AFBI, part-funded by the Livestock and Meat Commission (LMC), has shown that lamb from NI hoggets is equally comparable in consumer trials with a new-season offering imported from New Zealand.

As part of the study, the AFBI scientists selected entire male and female hoggets between January and April 2017. At slaughter, the sheep were aged between nine and 12 months. They were compared with imported New Zealand (NZ) lamb, thought to be aged between five and six months at slaughter.

Samples were taken from the loin of 24 animals in each treatment. The NI lamb had been frozen at two to three days post-slaughter, while the NZ lamb had been in transit, so effectively was aged for at least 45 days. Samples were cooked, and then served to six panels, each with 20 consumers. They assessed each sample for aroma, tenderness, juiciness and flavour.

The consumer trials found no significant differences between male and female hoggets, or between NI and NZ lamb, despite the NZ being from younger animals, and possibly benefiting from a longer ageing process post-slaughter.

According to Colin Smith from the LMC, the study demonstrates that NI lamb is comparable with any global competitor. “Subject to availability, there is no reason for retailers and foodservice outlets not to stock NI lamb all year round,” he said.

He also pointed out that recent mystery shopper data indicated that some local retailers in December 2017 had as much as 40% of their lamb products from NZ.

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