OpenLegislation

Division SUMMARY Council Regulation (EEC) No 2081/92

United Kingdom

Original text. Later amendments are not shown.

No CE: UK/0275/24.1.1994

PDO ( ) PGI (x)

This summary has been drawn up for information purposes only. For full details, in particular the producers of the products covered by the PDO or PGI concerned, please consult the complete version of the product specification obtainable at national level or from the European Commissionf1.

1. Responsible department in the Member State
  • Name:

  • Department of Environment, Food and Rural Affairs — Food Chain Marketing and Competitiveness Division

    • Address:

  • Room 338

    Nobel House

    17 Smith Square

    London — SW1P 3JR

    • Tel.

  • (44-207) 238 66 87

    • Fax

  • (44-207) 238 57 28

    • e-mail:

  • [email protected]

    • 2. Group
    1. 2.1.
      Name

    2. Quality Meat Scotland

  • 2.2.
    Address:

  • Rural Centre

    West Mains

    Ingliston

    Newbridge

    Midlothian — EH28 8NZ

    • Tel.

  • (44-131) 472 40 40

    • Fax

  • (44-131) 472 40 38

    • e-mail:

  • [email protected]

  • 2.3.
    Composition

  • producers (6 633), processors (32), other (310)

    • 3. Type of product:

  • Group 1.1 Fresh meat (and offal)

    • 4. Specification

  • (summary of requirements under Article 4(2))

    4.1. Name:

  • ‘Scotch Lamb’

    • 4.2. Description

  • The product is derived from lambs born, reared throughout their lives, slaughtered and dressed in the designated geographical area. The animals will have been produced and slaughtered in accordance with quality assurance schemes accredited to European Standard EN 45011 (ISO Guide 65) and having the same standards, assessments and assessment frequencies as those set by the applicant.

    • 4.3. Geographical area

  • The area is defined as the mainland of Scotland, including the islands off the west coast, Orkney and Shetland.

    • 4.4. Proof of origin

  • Since the 19th century Scotch Lamb has been renowned for its consistently superior qualities due to traditional feeding systems and it has established a high reputation in the United Kingdom meat market and beyond.

    • 4.5. Method of production

  • Lambs are born and reared throughout their lives in the designated geographical area. The animals will have been produced and slaughtered in accordance with quality assurance schemes accredited to European Standard EN 45011 (ISO Guide 65) and having the same standards, assessments and assessment frequencies as those set by the applicant. They are slaughtered and dressed in the designated geographical area in accordance with the specifications.

    • 4.6. Link

  • Scotch Lamb has a quality and characteristics arising from extensive grazing on the characteristic pastures of Scotland.

    • 4.7. Inspection body
  • Name:

  • Scottish Food Quality Certification

    • Address:

  • Royal Highland Centre

    10th Avenue

    Ingliston

    Edinburgh — EH28 8NF

    • Tel.

  • (44-131) 335 66 15

    • Fax

  • (44-131) 335 66 01

    • e-mail:

  • [email protected]

    • 4.8. Labelling:

  • PGI

    • 4.9. National requirements:

  • —

    • Annotations

    Footnotes

    f1

    European Commission — Directorate-General for Agriculture — Agricultural product quality policy — B-1049 Brussels.