ANNEX I

COUNCIL REGULATION (EEC) No 2081/92

AMENDMENT TO THE SPECIFICATION OF A PROTECTED GEOGRAPHICAL INDICATION (Article 9)

No CE: UK/0275/24.1.1994

1.   Registered name: PGI Scotch Lamb

2.   Amendments(s) requested:

—	Specification heading: Name Description Geographical area Proof of origin Method of production Link Labelling National requirement

—

Amendment(s): Description So as better to reflect current practice, take account of consumer concerns about more transparent labelling and improve the quality of Scotch Lamb, the current description: ‘The product is derived from lambs finished, for a minimum period of two months, slaughtered and dressed in the designated area.’ is hereby amended as follows: ‘The product is derived from lambs born, reared throughout their lives, slaughtered and dressed in the designated geographical area. The animals will have been produced and slaughtered in accordance with quality assurance schemes accredited to European Standard EN 45011 (ISO Guide 65) and having the same standards, assessments and assessment frequencies as those set by the applicant.’ Method of production As a result of the amendment to the description described above it is necessary to amend the details of the method of production. In addition, when the original application was submitted, Scotch Lamb was almost never sold frozen. While this practice is still not widespread, the applicant would like to remove the words ‘Only fresh or chilled product may be sold’ to allow Scotch Lamb to be sold frozen if a processor so wishes. Accordingly, the current description: ‘Lambs are finished in Scotland for a period of not less than two months. They are slaughtered and dressed in accordance with the specifications. The product is sold fresh or chilled.’ is hereby amended as follows: ‘Lambs are born and reared throughout their lives in the designated geographical area. The animals will have been produced and slaughtered in accordance with quality assurance schemes accredited to European Standard EN 45011 (ISO Guide 65) and having the same standards, assessments and assessment frequencies as those set by the applicant. They are slaughtered and dressed in the designated geographical area in accordance with the specifications.’

ANNEX II

SUMMARY

Council Regulation (EEC) No 2081/92

‘SCOTCH LAMB’

No CE: UK/0275/24.1.1994

PDO ( ) PGI (x)

This summary has been drawn up for information purposes only. For full details, in particular the producers of the products covered by the PDO or PGI concerned, please consult the complete version of the product specification obtainable at national level or from the European Commission (1).

1.

    Responsible department in the Member State

Name:	Department of Environment, Food and Rural Affairs — Food Chain Marketing and Competitiveness Division
Address:	Room 338 Nobel House 17 Smith Square London — SW1P 3JR
Tel.	(44-207) 238 66 87
Fax	(44-207) 238 57 28
e-mail:	rlf.feedback@defra.gsi.gov.uk

2.

    Group

2.1.	Name : Quality Meat Scotland

2.2.	Address: Rural Centre West Mains Ingliston Newbridge Midlothian — EH28 8NZ Tel. (44-131) 472 40 40 Fax (44-131) 472 40 38 e-mail: info@qmscotland.co.uk

2.3.	Composition : producers (6 633), processors (32), other (310)

3.

    Type of product: Group 1.1 Fresh meat (and offal)

4.

    Specification (summary of requirements under Article 4(2))

4.1.    Name: ‘Scotch Lamb’

4.2.    Description The product is derived from lambs born, reared throughout their lives, slaughtered and dressed in the designated geographical area. The animals will have been produced and slaughtered in accordance with quality assurance schemes accredited to European Standard EN 45011 (ISO Guide 65) and having the same standards, assessments and assessment frequencies as those set by the applicant.

4.3.    Geographical area The area is defined as the mainland of Scotland, including the islands off the west coast, Orkney and Shetland.

4.4.    Proof of origin Since the 19th century Scotch Lamb has been renowned for its consistently superior qualities due to traditional feeding systems and it has established a high reputation in the United Kingdom meat market and beyond.

4.5.    Method of production Lambs are born and reared throughout their lives in the designated geographical area. The animals will have been produced and slaughtered in accordance with quality assurance schemes accredited to European Standard EN 45011 (ISO Guide 65) and having the same standards, assessments and assessment frequencies as those set by the applicant. They are slaughtered and dressed in the designated geographical area in accordance with the specifications.

4.6.    Link Scotch Lamb has a quality and characteristics arising from extensive grazing on the characteristic pastures of Scotland.

4.7.    Inspection body

Name:	Scottish Food Quality Certification
Address:	Royal Highland Centre 10th Avenue Ingliston Edinburgh — EH28 8NF
Tel.	(44-131) 335 66 15
Fax	(44-131) 335 66 01
e-mail:	enquiries@sfqc.co.uk

4.8.    Labelling: PGI

4.9.    National requirements: —

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(1)   European Commission — Directorate-General for Agriculture — Agricultural product quality policy — B-1049 Brussels.