Scotch lamb is fresh meat from lambs that are born and reared in Scotland. It can be sold as a whole carcass or fine cuts of lamb - hind, saddle, fore, leg, loin and shoulder. Special attention is paid to the welfare and wellbeing of the animals and strict quality standards in selection of carcasses and the specific meat chilling process.

It should be differentiated from the term "Scottish lamb", which is used to describe any lamb that is born and reared in Scotland, but without the unique PGI certificate. It goes really well with lemon, garlic, red wine, spinach, tomatoes and couscous.

Welsh lamb is meat from sheep breeds that are born and reared in Wales and is firm and white with good color and has a sweet, succulent flavor. It is sold as fresh meat, either as whole body or leg, shoulder, loin, saddle or cutlets. The farmers use natural selective breeding methods so that the leanness and the quality of the meat could be improved.

It goes well with rosemary, anchovies, lemon, polenta, or used in burgers, koftas or prepared as steaks.

Welsh mountain sheep is a breed of sheep that is native to the mountainous regions of Wales. Renowned for their outstanding hardiness, the sheep are typically white, small-bodied animals without wool on their face and legs, although some types can be bicolored or entirely black.

Rams are usually horned, while ewes are polled and recognized for their excellent mothering and milking ability, ease of lambing, and high-quality mutton. This domestic breed has been initially bred for milk and wool, but these days the main focus is on the production of meat. 

Coming from the Shetland Isles, this uniquely flavored lamb is sold as whole fresh meat or as cuts. Shetland lamb meat is lean because the animals are free to roam over great distances of pastures, hills and shoreline when searching for food, and it is also tender and slightly sweet in flavor.

Special techniques are used when preparing fresh meat, such as hanging, maturation and butchery. It can be stir-fried and roasted and goes well with Teriyaki sauce, wild mushrooms, pumpkins, kale and spices such as coriander and cumin.

West Country lamb is fresh meat that is born and reared in the West Country area in England. It can be sold as a whole carcass, fine cuts or sides of lamb and goes well with herbs, olives, potatoes and with salsas. Although it must be born and reared in the West Country area, it can be slaughtered elsewhere.

The lambs feed on a specific grass based diet, which makes the meat unique in its good muscle composition. A lamb mustn't be over a year old at the time of slaughter, and the meat is full of beneficial fatty acids and vitamin E, among others. It is richly flavored, the fat is white to cream in color, and the meat color varies from pink to dark red (the more mature the meat is, the darker red in color it gets). 

Lakeland Herdwick is tender, fine grained meat from lamb or sheep that are born, reared, finished and slaughtered in Cumbria. It can be sold as a whole carcass or fine cuts of meat, but it should not be sold fresh because the flavor is better when the meat is left to hang and mature.

Their flavor is uniquely intense due to that slow maturation process and a longer period of grazing. The meat is succulent, pink to dark pink, has a more gamey flavor than other lamb, and the fat is firm and malleable. The sheep have a characteristic visual appearance, with white faces and dense grey fleeces.

Orkney lamb is obtained from lambs that are born, reared and put on market on the Orkney islands off the north shore of Scotland. It must be sold fresh and chilled, as a whole body or cuts of lamb. The unique North Ronaldsay sheep from which the meat is made can be found exclusively in Orkney and is fed a diet of seaweed to produce top quality Orkney lamb.

Just like Orkney beef, its unique texture and full flavor derive from the favorable climate and high quality grass of Orkney. This lamb meat goes well with mashed potatoes, pasta or cooked in meat pies.