9, Moira Industrial Estate, 34 Old Kilmore Rd, Moira
Craigavon BT67 0LZ

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We source and supply exquisite Northern Ireland Lamb and when in season this is grass-fed, free-to-roam Glenarm Organic Lamb.  Raised in County Antrim's Glenarm Estate, this superb-tasting lamb grazes on the luscious high and open pastures of the estate's upland areas.

Glenarm Lamb thrives on a diet that’s free from artificial supplements or stimulants, our lamb delivers a delicate flavour and tenderness beyond compare.

Our young, delicate and tender spring lamb meat is hung in our coolers for only a week, while the prime cuts are dry-aged using our exclusive Himalayan salt wall.


We've pushed the boundaries when it comes to ageing lamb and, as a consequence, when it comes to flavour, too.

Some of our prime cuts of lamb are now dry-aged in our Himalayan Salt Chamber for at least two weeks. Our chamber comprises a 12ft wall of hand–cut Himalayan rock salt bricks, creating the perfect environment in which the lamb can age.

The purity and flavour-enhancing qualities of the Himalayan salt purifies the air in the chamber, while also concentrating and sealing the flavour of the lamb.

The result is extra-aged lamb with a unique and delicious taste.

  • The most gloriously beautiful joint of beef we have seen in a while. The fat is amazing. - 2014 Great Taste Panel
  • We have been buying some fantastic Moyallon sweet-cured, smoked bacon chops from Hannan Meats in Northern Ireland, which were awarded a 3-star gold in the Great Taste Awards. - Mark Hix
  • Deeply flavourful rib, sirloin and fillet of Himalayan salt-aged Glenarm Estate beef supplied by Peter Hannan, who owns copyright in the charm of the Irish - Fay Maschler
  • I didn’t use to be a big fan of Father’s Day, but if the children presented me with a great hunk of Peter Hannan’s Salt-Aged Glenarm Beef, I’m definitely prepared to reconsider. - Tom Parker Bowles