Darina Allen has the perfect lamb shanks winter warmer recipe for your weekend
WE are so fortunate to still have more than 400 family butchers in Ireland — much fewer than a number of decades ago but nonetheless we are the envy of many other countries, including the UK, writes
Of those, 120 still have their own abattoirs which means they are in complete control of the whole process from choosing the animal in prime condition, to the humane slaughter, hanging and dry ageing and the final skill of butchering. A few still have their own farms, so finish animals on their own land. In some family enterprises the skills have been passed down through the generations and it is heartening to see so many of the young people continuing the tradition.
