We've been in correspondence over recent months, on behalf of an Anglesey farmer—a lamb producer—who's highlighted the potential for Welsh lamb exports in, particularly, Saudi Arabia. He's also previously worked for the Meat Hygiene Service. He says the Saudis are far more interested in quality Welsh lamb carcasses than cuts, and, clearly, this will have implications for the importance of extending shelf life. But when he attended a Farming Connect meeting in June, the presentation by Hybu Cig Cymru on exports to Saudi Arabia made no reference to Saudi culture, where they like taking whole lamb carcasses out to the desert to cook.

In one of your replies to me, you said some red meat processors in Wales who export to distant markets are able to achieve a shelf life of 42 days for Welsh lamb products, but when I chased that up, you confirmed that only the Rhug Estate in Corwen is currently able to achieve that 42-day figure. Noting that the Department for Environment, Food and Rural Affairs has written to me, saying that they're working with the Saudi food and drink authority with a view to gaining market access for UK lamb, what engagement are you having not only in that engagement with DEFRA and the Saudis, but to ensure that Welsh lamb is able to meet the time period and the whole-carcass needs, which will drive access to Saudi Arabia and similar parts of the world?