Sheep smokies could be legalised
Legalisation of hygienically produced sheep meat ‘smokies’ moved a step closer with news that the Food Standards Agency (FSA) is to publish the results of new research, which found that it can be produced safely under controlled conditions.
A report produced for the FSA by Bristol University Veterinary School into the production of ‘skin-on’ sheep carcasses safely and hygienically in slaughterhouses has been submitted for publication in a peer-reviewed scientific journal.
The latest news follows an approach made by to the FSA last year which called on it to look into the legalisation of smokies. Smokies are produced by burning the fleece off sheep carcasses - often with a blowtorch - which imparts a strong smoked flavour to the meat. Currently, a significant illegal trade in smokies exists. This is carried out under unhygienic conditions and puts the health of those that eat it at considerable risk.
As well as the research mentioned above, related studies are looking at the issue of veterinary medicines in relation to ‘skin-on’ sheep meat. These may be required for sheep to control parasites and flies, which if untreated can be a welfare issue. Withdrawal periods need to be recalculated with skin included to ensure that any residues of these medicines in meat remain below safe limits.
Once the research is completed and evaluated by the FSA, it must then decide whether to approach the European Commission to seek a change in the law to allow the production of sheep meat smokies in approved UK slaughterhouses. However, any change in the law is not expected in the short term, says the FSA.
