Danish lamb meat rare for Easter tables

Danish lamb will be in short supply this Easter, with only about 20 percent of the lamb meat sold in the country coming from local farms, reports DR. The holiday falls outside the natural production cycle for Danish lamb, leading to heavy reliance on imports.

According to Dansk Fåreavl (Danish Sheep Breeding Association), most Danish lambs reach slaughter weight in autumn and winter, making foreign imports—primarily from Ireland and New Zealand—the dominant choice for Easter meals.

“They’re typically ready for slaughter in autumn and over winter, so it’s easier to source them from abroad,” said Jeppe Monska, vice chairman of Dansk Fåreavl.

Sheep farmer Anne Hjelm Jensen, who runs Birkemosehus farm near Slagelse, called the reliance on imports “a real shame,” citing both environmental concerns over transport and the quality of Danish lamb.

“There’s so much delicious Danish lamb—it’s too bad more of us aren’t producing it,” she said.

Retailer Coop, however, reported no significant consumer demand for domestic lamb. “If Danish lamb were available, some would prefer it, but customers are generally happy with the Irish and New Zealand lamb we offer,” said category director Rasmus Holgersen. He suggested that shoppers seeking local lamb should encourage stores to partner directly with farmers.