Paphos Life

Over 45,000 lambs in final fattening stage in view of Orthodox Easter celebrations



Over 45,000 lambs are now in their final fattening stage before taken to slaughterhouses in view of Orthodox Easter’s celebrations in Cyprus.

This is what Soteris Kadis of the Organization of Sheep and Goat Producers told Philenews on Thursday.

Lamb is the main traditional Easter meal in Cyprus.

And for the second consecutive year the wholesale price of lamb to be consumed over Easter is about 50 cents per kilo below that in 2019, he also said.

Despite, he added, the restrictive coronavirus measures in force which prohibit large festive gatherings and, thus, the consumption of lambs and goats is inevitably more limited than in other years.

Another negative factor this year is the minimum number of tourists to be on the island during Easter compared to previous years.

If the figures remain as low as now for a long time, then the Organisation will propose that baked lamb becomes part of menus at weddings and other big receptions.

https://in-cyprus.philenews.com/over-45 ... ebrations/

Never forget, years ago we had Easter in a Hotel, were the chefs had several whole Lambs slowly turning over the spit, alot of the foreign guests, stood by looking and taking photos, amongst them were a couple of elderly expat biddys, who kept telling the chef how cruel this was to the poor lambs, they stood there for some time, tut tutting and shaking their heads from side to side, fast forward to the lunch, first in the line to get their BBQ lamb were the same two old girls, filling their plates sky high,

We've always found lamb to be very expensive in Cyprus.

Dominic wrote: ↑Thu Apr 15, 2021 10:51 am We've always found lamb to be very expensive in Cyprus.

And not very good quality, in my opinion.

We've had the lamb twice in the past two or three weeks and all of us agreed that it was beautifully tender and tasty. I think a lot depends on how the butcher hangs the beast. I would have the stuff like that, any day. Don't forget that supermarket meat is not necessarily the best quality but selected for cheapness. My experience is that at least half the so-called butchers have had no training whatsoever in how to handle meat. Buy where you know the meat is hung correctly.