eamonn mcgeough

Buy a piece of meat from Eamonn McGeough's shop, bring it home and cook it, and a number of things happen. Firstly, the meat will conform to exactly the taste aspirations you had for it: the lamb will be both light and herbaceous, the beef ruddy, rich with flavour, well-tempered and satisfying. Secondly, you will have a terrific meal. Finally, you will find that some time later, you will be able to summon that taste memory clearly, confidently, pelasurably. This is Mr McGeough's uniqueness. Everything he sells in his butcher's shop is memorable. The leg of lamb. The corned beef made by his son. That fillet of beef. The Connemara lamb bought during its short season. Years after you first eat them, these tastes are those which set a benchmark, these are the varieties against which you judge everything else you buy in other butcher's shops. His work is a superb demonstration of the butcher's art, with skill and care visited right through the chain, from breeding and caring for the animals, through to preparation and sale.