Lamb Abattoir

Deli-Co Lamb

UP TO 500 LAMBS / DAY

TRACK & TRACE

TRACK & TRACE

60m COLD PASSAGE

60m COLD PASSAGE

The abattoir is a very important link in our value chain. Even though we procure most of our lambs from other farmers, every carcass that’s marketed under the Deli-Co brand comes from our abattoir and bears the Deli-Co roll-mark of approval.

We harvest between 350 and 500 lambs per day, and our dressing method is up to the highest proven quality standards. We procure lambs both on the hoof and off the hook, and all carcasses are individually marked with a serial number / ID tag that helps us trace it back to the farm of origin. This gives us full visibility and insight into which farmers produce the best quality lambs.

The abattoir is linked to the butchery by means of a 60m cold passage. Once the lamb is slaughtered, the carcass is pushed into the cold passage where it is professionally chilled down throughout the day to ensure the perfect pH level, tenderness and quality.