EN
C 370/46
Official Journal of the European Union
28.9.2022
Leg
64
174
19,2
10,9
0,2
0,3
2
3
Chops
69
315
16,6
28
0,1
0,3
2
2
Shanks
76
171
17,9
11,1
0,2
0,3
2
3
3.3.
Feed (for products of animal origin only) and raw materials (for processed products only) The lamb grazes on cultivated grassland or rangeland from spring until fall.
Newborn lambs most commonly feed on cultivated grassland until wild pastures are considered fit for grazing.
The majority of sheep are put onto wild rangeland two to four weeks after the lambing season.
Wild pastures that are used for summer grazing in Iceland are either located on land belonging to farms or on rangeland.
Therefore, all feed is entirely sourced from the geographical area.
3.4.
Specific steps in production that must take place in the identified geographical area All steps must take place in the identified geographical area.
3.5.
Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to —
3.6.
Specific rules concerning labelling of the product the registered name refers to The Icelandic Lamb Marketing Board provides common promotional material, using the following collective mark: ‘Icelandic Lamb Roaming Free Since 874’.
Both logo and promotional materials are optional.
4.
Concise definition of the geographical area The geographical area is the island of Iceland in the North Atlantic Ocean.
5.
Link with the geographical area Sheep farming has a long and rich cultural tradition in Iceland.
Many believe that without sheep Iceland would have been uninhabitable to settlers many centuries ago.
Sheep sustained the nation: their meat fed generation upon generation and their wool and hides sheltered them from the cold.
One of the best examples of traditional Icelandic cooking is lamb meat soup, which was formerly served on Sundays or as a special treat but is now considered everyday fare.
Iceland’s culinary heritage is interwoven with sheep farming and sheep and lamb products.
The factors that have effect in relation to the growth and health of sheep is the nutritional value of food, ability to eat and utilization of food.
The long tradition of sheep farming passing down generations on the island has led to high standards of flock management and grazing methods.
Icelandic farmers keep winter-fed adult sheep indoors in the winter due to weather conditions.
They are fed on hay that farmers collect during the summer.
The lambing season begins between late April and early May and lasts until early June.
The lamb grazes on cultivated grassland or rangeland from spring until fall.
Newborn lambs mos