OpenLegislation

Division 3.2 Description of product to which the name in (1) applies

United Kingdom

Original text. Later amendments are not shown.

The ‘Abbacchio Romano’ PGI is exclusively restricted to lambs born, raised and slaughtered in the zone indicated at 4. On release for consumption the meat has the following characteristics:

colour

  • light pink with white fat cover;

    • texture

  • fine texture;

    • consistency

  • solid, lightly marbled with fat.

    • Release for consumption can be of the whole carcase or in the following other cuts: whole; half-carcase (obtained by sagittal sectioning); spalla (shoulder); leg; chops; head and pluck (heart, lungs and liver).

    Carcases must display the following features on slaughter: cold weight, without skin, with head and pluck: 8 kg maximum; colour of flesh: light pink (particular emphasis is put on the internal muscles of the abdominal wall); consistency of muscular masses: solid (absence of serosity); colour of fat: white; consistency of fat: solid (with particular emphasis on the fat mass above the point of attachment of the tail, at 18–20 °C ambient temperature); fat cover: moderate over the external surface of the carcase but not excessive over the kidneys.