The name KAROO LAMB/KAROO LAM applies to all meat cuts from lamb produced under free range conditions and slaughtered in the Karoo region.
Only lamb born, raised, and slaughtered in the Karoo qualifies as the product concerned.
The product must comply with the following specifications as it relates to the regulations regarding the Classification and Marking of Meat (R.55 of 30 January 2015).
In addition to these standard classification for lamb meat, the lamb meat concerned has specific aromatic and sensory attributes, which can be directly attributed to the geographical area.
Various scientific studies have shown that the grazing plants from the Karoo region as defined herein impart herbal and musty flavour attributes to meat from sheep breeds of this region.
The volatile composition of the fat of the lamb meat concerned also has a higher concentration of key terpenes, validating the direct link with the herbaceous plant samples and confirming the considerable differences between the Karoo and regions outside the geographical region as defined herein.
2. Description of production process (Sub-regulation 4(2)(d)(iii))
The traditional production practices for meat to be covered by the proposed GI imply free range grazing on indigenous veld vegetation in the Karoo as defined. Vegetation which is typically associated with the Karoo include the following shrubs:
Plinthus karrooicus (“Silverkaroo”)
Penzia spinescens (“Skaapbossie”)
Pentzia sphaerocephale (‘Berggansie”)
Pentzia lananta (“Blesbokkaroo”)
Pentzia globose (“Vaalkaroo”)
Pentzia calcarea (“Meerkatkaroo”)
Pentzia incana (“Ankerkaroo”)
Eriocephalus ericoides (“Kapokbossie”)
Eriocephalus spinescens (“Doringkapokbossie”)
Salsola glabrescens (“Rivierganna”)
Pieronia glauca / Rosenia humilis (“Perdebos”)
The rules for the production for Karoo Lamb are therefore derived from the established fact that these and similar Karoo shrubs are unequivocally responsible for the physical, chemical, and organoleptic characteristics of the product. The production practices that would sustain this intrinsic attribute of the product are:
Free range grazing on indigenous Karoo vegetation
The occasional use of supplementary feeds (such as licks) for animals grazing in the veldt that may contain cereals, silage, or any other natural plant matter with the understanding that the dominant feed intake will still be the natural grazing.
No animal by-products are allowed in supplementary feeds.
In the case of long dry spells on specific farms or sub regions of the Karoo where grazing conditions have deteriorated so much that free range grazing is impossible will unfortunately render the production of Karoo Lamb unavailable and farms/regions will not be able to produce Karoo Lamb during that period as there is no vegetation.
Animals originating from feed lots (as opposed to free range grazing) in the Karoo do not qualify for use of the proposed GI.
Animals reared on cultivated or planted pastures, do not qualify for use of the proposed GI.
The use of routine antibiotics and the application of any hormones/growth promoters/stimulants are strictly prohibited.
3. Slaughtering
Shall take place at an abattoir in the Karoo geographical area that has been registered for classification in terms of the “Regulations regarding the classification and marking of meat intended for sale in the Republic of South Africa” (Government Notice No.R.55 of 30 January 2015).
Further processing (cutting and packing) may take place outside the Karoo area, if traceability is maintained.
The abattoir shall comply with the official meat hygiene regulations in terms of the Meat Safety Act, 2000. There are enough compliant abattoirs in the region to provide access to all Karoo farmers and not to exceed the limit of 250km for the transport of live animals.
