A study to research and identify the opportunities of collaborative working that would improve the availability and innovativeness in the range of lamb produce available. By learning and understanding more about the lamb supply chain the group would research the developing of new lamb produce for the food service industry, utilising lamb trim (meat that is usually of low value). This project was completed in 2017 with results being positively in favour of further developing new recipes or ways of cooking lamb trim.
The study will see the group increase their understanding of the supply chain, gain valuable customer feedback on the new lamb cuts, and will raise the awareness of lamb trim.
- Funding amount:
- Funding source:
LEADER Local Development Fund
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