Traduction de «carne d'agnello » (Italien → Anglais) :

On release for consumption, ‘Agnello di Sardegna’ PGI has the following appearance: white, fine-textured and firm meat that is tender when cooked and slightly veined with fat.

The Rapporteur hosted a lamb promotion evening in the European Parliament on December 4th 2007 sponsored by Eblex (English Beef and Lamb Executive), Bord Bia (Irish Food Agency) and Interbev (French Livestock Association) which brought together 200 representatives from EU farming groups, EU lamb processors, consumer representatives from the 27 EU Member States, the EU Agriculture Commissioner, the President of the European Parliament, the Chairman of the Agriculture Committee of the European Parliament, MEPs and representatives from Agriculture policy units of the European Commission and from the European Permanent Representations.

However, given that lamb imports will continue to contribute a major part of overall EU supply, efforts must be made to ensure that lamb imports supplement the EU supply without inhibiting the ability of the EU supply to develop.

Younger customers, who are low consumers of lamb, need to be targeted emphasizing the convenience, quality and health aspects of the product, with the core objective of increasing consumption but also adding value to EU lamb.

Seventhly, a review of existing import quota management regimes by the European Commission so as to ensure that EU-produced lamb is not exposed to unfair competition and that the option of sensitive produce status for sheep meat products be available to the European Union.

Lamb meat and lamb products are certainly covered by this policy.