UK QURBANI FAQS (Questions)
7. What type of animal should be slaughtered for Qurbani?
8. Can I bond with my animal before Qurbani?
9. How do you ensure Qurbani lambs are over 6 months old?
10. What affects the price of lamb?
11. What affects the price of Qurbani lamb?
TIMING & HOW QURBANI IS PERFORMED
12. Which day do you perform Qurbani?
13. How do you slaughter the animals for Qurbani?
14. Is your slaughterman a Muslim?
15. Does the slaughterman read Eid Salah before performing Qurbani?
16. Can I perform my Qurbani myself?
17. Can I witness my Qurbani myself?
18. Do you mention the name of the Qurbani performer at the time of slaughter?
19. How can I be confident that I will receive my Qurbani carcass?
20. Do you offer Qurbani certification?
24. Can part of the Qurbani carcass be condemned by meat inspectors?
25. What is maturation? How long can my Qurbani carcass stay in your chillers?
26. How can I take my Qurbani carcass away?
27. Can I take away the red offal (heart, liver, lungs) or the green offal (head, feet, tripe, casing)?
28. Do you offer cutting for Qurbani?
29. What do I need to consider in terms of the shelf-life of the product?
30. Where can I find cooking tips & advice for my Qurbani meat?
36. What is the courier cost?
37. Does the courier ship to my address?
38. How do I receive the Qurbani? Insulated meat-box with ice.
39. When can I receive the Qurbani? Courier delivery dates.
UK QURBANI FAQS (Answers)
Qurbani is ultimately an act of worship and it is important that safeguards are taken to ensure that those you entrust with this Amanah (Trust) are performing it to the best of their ability. There is nothing more beloved to Allah swt during the days of Tashreek than Qurbani. It is a unique ibadah and should be carried out by trustworthy professionals with utmost transparency and sincerity.
Unfortunately, there is a mix of ignorance and cheating that occurs during Qurbani time which makes it more difficult for consumers to be satisfied that this act of worship carried out on their behalf is valid. Furthermore, beyond establishing basic Qurbani validity one should strive to ensure that this act of worship is performed with the highest possible religious status with a full embrace of Sunnah principles as much as possible.
The first problem is an ineligible Qurbani animal. Lambs need to be above 6 months old (see below FAQ addressing this point).
The second problem is ‘Qurbani’ being slaughtered before the earliest time of Eid Salah. Prophet (sas) said that any animal slaughtered before Eid salah is just normal slaughtered meat and not Qurbani. Allah (swt) has stated that there is nothing more beloved to him during the days of Tashreek than Qurbani. Thus it is important to verify and validate where and when was the Qurbani slaughtered and where and when it was cut up to ask ‘Does it make sense?’.
The third problem is Qurbani being sold without size or weight indications. Thus religious consumers comparing UK Qurbani prices compare a small lamb qurbani with a large lamb qurbani. The Prophet (sas) said that there is reward for every fibre of wool on the animal. Thus the bigger the animal the more the reward insha’allah. Our Qurbani lambs are 18-23kg carcass weight and Qurbani sheep are 25-35kg carcass weight. After cutting into desi cuts the weight is about 75-80% of the carcass weight. It’s important to weigh the entire Qurbani meat you received to check it is the weight and size you expected. Particularly for Qurbani lamb the lower the weight the greater the chance of the lamb being less than six months old and so not eligible for Qurbani.
Another problem is cutting 3 Qurbanis into 4 portions to give to 4 Qurbani customers. Once the meat is cut-up and mixed no-one can tell the right number of Qurbanis wasn’t performed. We provide individually named carcass tags with our Qurbani carcass so you can be assured the Qurbani was performed at the right time and on behalf of the right person insha’Allah.
We can perform up to 5,000 Qurbanis in a day and typically around 10,000 Qurbanis over the three-day period of Nahr. Most of the Qurbanis are performed through wholesalers and butchers but some are performed directly with consumers who are passionate about being here to witness their Qurbani being performed.
We are a Muslim owned abattoir that aims to operate holistically in accordance with the Shariah. Since we’ve been operating we have conducted much scientific and shariah research and compiled a list of all Qur’anic ayat and all hadith we have come across in relation to Halal and Qurbani. Read our Qurbani fiqh page for a summary of Qurbani fiqh criteria. We have our own internal Shariah advisors employed within the business who can be contacted at email@example.com.
We believe in doing business holistically. We have a mosque onsite for employees and the wider public. We are a riba-free organisation and operate our own corporate charity, Euro Quality Foundation, through which we pay our business Zakah.
Customers can rest assured that not only will their Qurbani be performed with the highest possible religious status insha’Allah but no riba will be paid from their money and part of their money will go towards Zakah – a truly holistic approach to the Islamic Economy.
Orders will go live once Dhul Hijjah is announced and we know the day of slaughter. You will have two options if you would like to order your Qurbani through Euro Quality Lambs.
(1) Order online, then have it couriered to you or collect via a drive-thru collection point. If you choose to collect it, then we will put your Qurbani directly into your vehicle whilst you stay in the vehicle. Please note that, due to Covid, there will be no access to inside the abattoir at all. You will not be able to witness the process, and there will also be no congregational Eid salah facilities for visitors.
(2) Collect your Qurbani from your local butcher who we (Euro Quality Lambs) supply. You can submit your email and post-code via our sign-up page & select the ‘Qurbani’ option under Interests. We will then send you a follow-on email with the nearest butcher to you that is offering Qurbani performed by us.
Once 1st Dhul Hijjah is announced and we know the day of slaughter and expected volumes of Qurbani we will announce the Qurbani prices. Furthermore, it is better for customers to wait until Dhul Hijjah to place an order to take advantage of the blessed ten days of Dhul Hijjah.
We close Qurbani orders 24hrs before Eid and may close earlier if capacity is reached. In 2019 we closed 72hrs early due to high demand. For 2020 orders must be received by Wednesday 29th July but to guarantee your place please book early.
This allows us time to organise the Qurbani schedule and sequence for the following day. Once finalised we cannot change this order because this determines the reading of Qurbani names and the sequential application of Qurbani name tags to the carcass. We will be performing up to 5,000 Qurbanis in a day so we do not want to risk last-minute adjustments compromising the Qurbani order. Please place your orders and get it confirmed ASAP to avoid disappointment.
During the trial of Ibrahim (pbuh) Allah swt replaced Ishmael with a ram so sheep in particular have a special resonance for Qurbani. You should slaughter the best quality animal and the heaviest animal you can afford. Lamb is more expensive than mutton due to its tenderness and quality. Such lambs must be at least 6 months old and mature (look like an adult lamb in weight i.e. over 17kg carcass weight) to be eligible for Qurbani.
We offer Qurbani Lamb & Sheep. We can also offer Qurbani Organic Lamb, Organic Sheep and Goat if there is sufficient demand. However these animals must be procured in advance and this time has now passed for Qurbani 2020.
To register your interest for those specialty animals for Qurbani 2021 please email firstname.lastname@example.org. A deposit may be required and once enough customers have paid a deposit to organise a minimum transport lot of 30 then final confirmation will be sought from customers and the deposits will become non-refundable with the balance due prior to Qurbani 2021. The deadline will be approximately three months prior to Qurbani i.e. 31-Apr-2021.
Due to the volumes we process it is not possible to engage with a specific animal on the day of Qurbani. Normally you can see the live animals in lots selected for Qurbani on the day or it may be possible to do something the weekend before Eid. However this year due to Covid this will not be possible.
It’s getting trickier! The UK lamb industry is seasonal and lambing (when lambs are born) normally occurs between February-April. For Qurbani this year eligible lambs must be born before 31-Jan-2020.
We have worked with forward-thinking Qurbani customers to purchase eligible animals of known age in advance to eliminate the risk of underage animals. This has led to higher cost as the animals must be looked after and fed up to the date of Qurbani.
We have also engaged with the sheep farming industry so they understand better the Qurbani market requirements and the dates coming earlier in future years. We have engaged with sheep farming representatives such as the Livestock Auctioneers Association, Sheep Breeders, National Farmers Union and National Sheep Association as well as directly with farmers at Welshpool and Ruthin livestock markets. See here for an article in the Farmers Guardian of the presentation given to Ruthin farmers. We received a good response and with industry representatives have initiated a 6-month plus declaration system where farmers who are selling eligible lambs born before the required date sign a declaration confirming this prior to selling their animals.
Lamb price follows a typical seasonal pattern based on supply and demand. The UK sheep industry is inherently tayyib (pure, wholesome) as it’s a grass-based system so most sheep will only eat grass and forage during its life. Weather patterns and grass growth in parts of the country affect the supply of lambs. You can see the typical seasonal price variation and production variation in the graph below.
Lamb is typically at its highest price in May and at its lowest in September. As the Qurbani date moves back 10-11 days each year the base price of lamb will rise due to less availability of livestock.
Supply of Qurbani-age-eligible lamb and the base price of standard lamb at the time affect the Qurbani price. Lambs are normally slaughtered between 3 and 12 months of age. Typically lambing (when lambs are born) occurs between February and April but Qurbani lambs must be born before 31-Jan-2020 in order to be at least six months old by 31-July-2020. There is thus a dwindling number of Qurbani eligible lamb supply which pushes the Qurbani lamb price up more than the standard price of lamb at the time. Increased demand and reduced supply increases prices.
The day of Qurbani also affects prices. If the first day is on a weekend the prices are higher as there are higher wage costs for workers, vets, meat hygiene inspectors, drivers etc. This year the first day of Qurbani is expected to be Friday 31st July 2020 (Dhul Hijjah confirmation will be announced 10 days earlier) so there will be increased costs if Qurbani days are Friday & Saturday. There will be no Qurbani on Sunday as we need to give our colleagues a day off following a busy week supplying Eid meat to the market prior to Qurbani.
This year and estimated 25,000 British Hajis will, unfortunately, not be making the trip to Makkah. This will inevitably lead to higher demand for local Qurbani thus exerting upward pressure on a dwindling supply.
We will perform Qurbani on whichever day our customers consider is their Eid or their days of Tashreek. We have our own masjid onsite (Craven Arms Islamic Centre).
There are different ways of slaughtering Halal which can be seen from the educational sheep slaughter video here. We slaughter per the customer’s requirements. Our aim is to facilitate the Sunnah and customer’s requirements as far as practical.
Yes! The business is Muslim owned and operated. From a fiqh perspective, a practising Christian or Jew can perform normal Halal slaughter with some extra rules but as Qurbani is an act of Ibadah (worship) only a Muslim can perform this type of slaughter. We have plenty of qualified Muslim employees with Certificates of Competence so there is no shortage of slaughtermen!
All Muslim abattoir operatives will read Eid Salah at EQL at the earliest jamaat time on the day of Eid. Only after this does Qurbani start.
Slaughter is a regulated activity and all slaughtermen must hold a licence known as a Certificate of Competence to allow them to slaughter legally. It is also better for the animal to be slaughtered by an experienced slaughterman rather than someone with little or no practice. We, therefore, do not allow anyone to perform Qurbanis themselves.
Normally we encourage consumers to witness their Qurbani at least once in their lifetime. However, due to Covid we will not be allowing anyone inside the premises this year, unfortunately.
Yes. Our Shariah advisor or a deputy will read out the Qurbani name just before slaughter. This is why we cut off and schedule all Qurbanis 24 hours before Eid so we can prepare the list for reading and schedule the corresponding carcass labels with Qurbani names on it.
From a fiqh perspective, your Qurbani is performed even if no name is mentioned. However, our objective is to facilitate the Sunnah by mentioning the name just before slaughter.
Our slaughtermen make the intention and recite the Qurbani dua at the start and end of each Qurbani batch. They recite the tasmiya on every slaughter as per Halal requirements.
You can see our abattoir in the Halal farm-to fork video. Everything works on a sequential production line. Once the slaughtered animal is hooked onto the production line it stays in sequence until it arrives at the weighing station at the end of the production line. At this point, the pre-scheduled sequential carcass label is attached to the carcass with your Qurbani name on it. Barring any unforeseen mistakes in production or the label being accidentally damaged off in transit, you can rest assured that all efforts have been made for you to receive and enjoy your Qurbani carcass.
Most customers don’t ask for certification because of our credentials, transparency, and reputation. However, we can offer HMC or HFA certification for those customers that want it.
We thought you’d never ask! Unfortunately, the vast majority of Qurbanis performed in the UK do not factor in the money from the Qurbani skin and offal. Consumers forget that for Qurbani they are buying an animal and not just the carcass. Normally the abattoir would reduce the price of selling the carcass with the amount received from selling the skin and offal. However, during Qurbani this means that the poor are missing out because in effect they are deprived of the money from the skins whilst consumers get a discount!
We educate our customers on what the value of the skin, offal, casing and tripe is and provide the option on whether they just want to pay for the Qurbani carcass only whilst taking responsibility of paying the skin value to the poor themselves or whether they want us to make the donation on their behalf.
This year the price for lambskin, casing and tripe is £23 and for hogget & mutton it’s £1. All skin & offal donations we receive will be given to our Qurbani charity partner Islamic Relief.
Yes! You can donate the whole Qurbani to charity or you can donate a third. When you donate a third the Qurbani carcass is cut into 6 primals – 2 shoulders, 2 loins and 2 legs. Two of these six pieces are set-aside for charity with the remaining 4 pieces given back to you the Qurbani owner in a box to take to a butcher for final cutting. There is a charge for primal cutting and cutting the meat into pieces for the end beneficiary to use immediately for cooking.
We have received requests from 22 Syrian refugee families settled in the local area of Shropshire & Mid-Wales, up from the 9 families previously. We intend on giving each family 5-10kg each depending on how much charity meat is generated.
We also have requests from UK food-banks and other charities from the wider public so will be working with them as well. We highlight Qurbani as The Muslim ThanksGiving – but instead of turkeys we do lamb! We explain the origin of the practice through the story of Prophet Abraham (pbuh) to remind the many commonalities between the Abrahamic faiths. It’s a great opportunity to discuss what we have in common and to share the blessings of Qurbani with our local community right here where we live.
Yes. On occasion, if there is an abscess in the leg or some other pathology the inspector may condemn part of the carcass so that part will be cut off and disposed of. This is rare and cannot always be easily detected in the live animal. If that occurs we will offer you the choice of another Qurbani carcass or we will provide you with more Qurbani meat to make up for the part that was condemned. This does not affect the validity and status of your Qurbani. Condemnations are part of the normal hygiene process and occur in meat plants every day.
You may have seen beef marketed in supermarkets as 28 day matured on the bone. Lamb carcasses can be matured for up to 10 days and longer in our commercial refrigeration chillers. During maturation, the lamb meat tenderises and develops more flavour. There is some natural weight loss with some extra trimming required when the carcass is cut but maturation adds to the flavour and experience when consuming the meat. This also helps us manage the cutting of Qurbani carcasses so we can offer this service to more customers.
Ideally, you will need a cool hygienic vehicle. We will provide the Qurbani carcass with name-tag in a blue-liner (or Qurbani box if the cutting option is chosen) that can be placed in the vehicle if it is in a hygienic condition. Normally, we would chill the carcass to 7C core temperature before despatch but because it is Sunnah to consume from your Qurbani meat as soon as possible you are permitted to take the Qurbani carcass away as soon as it is ready. In this case, the meat will not be fully chilled so you should take it to your butcher as soon as possible. You should arrange prior with a butcher to chill and cut up your carcass as soon as you arrive. Some customers are happy to wait for their carcasses to be at least partly chilled as they visit local attractions. Usually, we dispatch carcasses to wholesalers early the following morning after chilling to 7C core temperature.
Yes for red offal. We will put the red offal in a bag and into your Qurbani carcass. Please note some offal may be condemned by meat inspectors so you will be offered offal from the general Qurbani batch instead (or general Halal batch if no more Qurbani is performed) and not from your Qurbani. Condemnations can occur for a number of reasons, such as liver fluke, which are not identifiable in the live animal.
For green offal such as head, feet, tripe & casing these are processed (washed to remove hair and contamination) on a batch basis so it is not possible to trace these to your Qurbani. However, you may take them from a Qurbani or general Halal batch should you wish but a further processing charge may be applicable.
Same-day we can only offer 6-way primal cutting for a charge – the Qurbani carcass is cut into 2 shoulders, 2 loins and 2 legs and put into a box.
For full cuts into English or Desi or requested cuts we can only do so in the days following your Qurbani. We have limited capacity so cutting can be delayed by up to 10 days with the carcasses undertaking maturation until it can be processed. There is a charge for cutting.
Shelf-life depends on a number of factors – how cold the product is, how has it been kept, how large the meat pieces are (bacteria is on the surface of the meat not internal), how exposed to air it is etc. As a general rule larger primals have a longer shelf-life than small bite-size meat pieces which itself has a longer shelf-life than ground mince. The smaller the pieces the smaller the shelf-life.
Products that are vacuum-packed have longer shelf-life than products simply put in a bag or liner. A product that is chilled has a longer shelf-life than a product that is warm.
You should aim to chill your Qurbani and cook it properly as soon as possible. Take the carcass straight to the butcher and ask the butcher to chill it if he has not scheduled to cut your carcass until later. Once the carcass is cut you should portion it in freezer bags, chill/freeze the cut pieces immediately and cook/distribute as soon as possible. Keep the meat away from contaminated surfaces, avoid double-handling raw meat and use disposable gloves if possible. It is good hygenic practice to wash your hands before and after touching meat.
Lamb is diverse and flavourful meat that enhances all types of cuisines. Visit the #LoveLamb recipe section of our website where you can discover an abundance of mouth-watering recipes and cooking tips, so you can take your taste buds on a delicious journey around the world. Many customers invite friends and neighbours round to take part in the blessings of having a Qurbani meal together.
We wish you a joyous Qurbani and Eid Mubarak!
We normally have multiple Eid jamaats for visitors, sisters and families however due to Covid we will not be offering any facilities. Collection will be drive-thru only with customers requested to stay in their car whilst their Qurbani is placed in their vehicle.
We normally love for families to visit as there are plenty of local attractions. However due to Covid we would request that customers do NOT bring their families.
We normally provide coveralls for visitors to witness their Qurbani. However due to Covid no-one will be allowed into the premises unfortunately. Collection will be drive-thru only with customers requested to stay in their car whilst their Qurbani is placed in their vehicle.
The Food Standards Agency is increasing regulatory pressure on abattoirs to chill Qurbani carcasses before despatch to final consumers (unlike what is practised in France by French Muslims under the same food legislation). If you want to receive your meat as soon as possible please confirm below. The Qurbani carcasses will be kept in a chiller for a recommended 30 mins until ready for collection or despatch – so please plan your collection time accordingly.
Imam Ahmad narrated that Buraydah (ra) said, “The Messenger of God (sas) did not go out on the day of (Eid) al-Fitr until he had eaten, and he did not eat on the day of (Eid) al-Ad’ha until he came back, then he would eat from his sacrifice.”
The ruling is ‘It is best for the one who will do Qurbani that to not eat or drink anything from the dusk of dawn on the 10th of Zul Hijjah (i.e. the day of Eid/Qurbani) and when the Qurbani is done, he/she eats from its meat.’.
Consumers who order online and want to collect quickly will be asked to confirm the following statement
“As part of my religious celebrations, I would like to receive my Qurbani meat as soon as possible. I am aware that if I collect my Qurbani early it will not be chilled to the normal core temperature of 7˚C or below (in accordance with legislative requirements) before leaving the abattoir. I agree to follow the advice in the consumer information leaflet which I have read in the Qurbani FAQs web-page #33A to ensure that the Qurbani meat is handled safely once I receive it.”
With pleasure! We believe it’s crucial for consumers to know where their food comes from. Sa’ad ibn Abi Waqqa, a famous Companion, was asked ‘Why is it that your prayers are responded to the most?’. He replied ‘I do not raise to my mouth a morsel except that I know where it came from and what it came out of.’ [reported in Sharh Al-Arba].
Watch this Islam Channel produced halal lamb farm-to-fork documentary where you can see our local farmer, livestock market and abattoir in operation. Subtitles in English, French, German and Arabic are available in the text-box.
Due to the volume of Qurbanis we process we encourage the collection of carcasses which can be taken to your local butcher for cutting to your requirements. However we appreciate that some customers cannot make the journey and are happy to wait for the Qurbani to be cut and delivered by courier. We thus provide a courier option. You still have the option of donating a third to charity as explained above.
The courier cost is £20 for up to 10kg meat delivery. You will receive a dispatch confirmation email and a tracking code when your Qurbani box is collected. Whilst in transit you have options to manage the delivery by asking the box to be left in a specified safe place, or left with a neighbour or be available to collect from the courier’s nearest depot at your convenience.
Delivery is available across the UK excluding Highlands and Islands. Unfortunately, we do not deliver orders made through our online store outside of the UK.
You receive the meat in a wool-insulated box with ice-gel packs. This keeps the meat cool for 48 hours. The meat is in its own packaging. As soon as you receive it please put it into your fridge for immediate preparation or into the freezer for later consumption.
We will mature the Qurbani carcasses for a few days (see FAQ ‘What is maturation’) and start cutting from Monday 3rd August. It will be collected the same day for delivery the next or following day. 97% receive the delivery the following day with the remainder the day after. So you should receive delivery on Tuesday, Wednesday or Thursday on week commencing 3-August.
The weekend complicates matters as the insulated box must be collected by Wednesday for delivery on Thursday or Friday.
If we cannot make the Wednesday delivery due to large orders of Qurbanis then we will leave the carcass to mature until cutting and dispatching on Monday 10th August, or Tuesday 11th August if slaughtered on the second day of Qurbani, with delivery expected the following day. The Qurbani carcass can mature for up to 10 days and longer in our large refrigerated chillers so the cutting date is not an issue.
If you need it quick please let us know and we will endeavour to get it to you quicker. If however you can wait and let the carcass mature that will enable us to provide more courier Qurbanis for others.