# Commission Regulation (EC) No 1345/2004 of 22 July 2004 amending the specification of a name appearing in the Annex to Regulation (EC) No 1107/96 on the registration of geographical indications and designations of origin (Scotch Lamb), Division SUMMARY: Council Regulation (EEC) No 2081/92

Extent: E+W+S+N.I.

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 Commission.
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: rlf.feedback@defra.gsi.gov.uk
2. Group 2.1. Name 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: info@qmscotland.co.uk
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: enquiries@sfqc.co.uk
4.8. Labelling: PGI
4.9. National requirements: —

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Source: https://www.legislation.gov.uk/eur/2004/1345/annex/II/division/SUMMARY (the official version)
Page: https://openlegislation.uk/eu-regulation-2004-1345/annex-II/division-SUMMARY
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.