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Production of air dried and smoked meats takes over 8 months. Meats are cured in local herbs, garlic, juniper berries, mint, lemon, orange and cloves for over 5 weeks. The meat is turned every day to ensure moisture and flavour in every slice. The meat is then hung in drying rooms for 8 months and then smoked for up to 12 hours. McGeough’s air dried and smoked lamb is quick, easy and convenient to use, it’s also ready to eat which makes it ideal as a starter either on a charcuterie board or on a green salad with wild berry or apricot and fig dressing.  It is made using a boned leg of Irish lamb which is first marinated in herbs and spices and then air-dried for six months in our new state of the art production premises. Following the drying process, the legs are gently smoked using beech chippings to give it its unique and distinctive taste.
The Curing Process
Curing
Below is a You tube video on how we make the product and some shots of the local area
Curing
Production of air dried and smoked meats takes over 8 months. Meats are cured in local herbs, garlic, juniper berries, mint, lemon, orange and cloves for over 5 weeks. The meat is turned every day to ensure moisture and flavour in every slice. The meat is then hung in drying rooms for 8 months and then smoked for up to 12 hours. McGeough’s air dried and smoked lamb is quick, easy and convenient to use, it’s also ready to eat which makes it ideal as a starter either on a charcuterie board or on a green salad with wild berry or apricot and fig dressing.  It is made using a boned leg of Irish lamb which is first marinated in herbs and spices and then air-dried for six months in our new state of the art production premises. Following the drying process, the legs are gently smoked using beech chippings to give it its unique and distinctive taste.
The Curing Process
Curing
Below is a You tube video on how we make the product and some shots of the local area
Our store is about a passion for food and we only supply the best! Navigation