Rabbit meat is acknowledged as having a high protein and low fat content. With current dietary advice persuading consumers to reduce their intake of fat. rabbit meat is enjoying a return to consumer popularity in Britain. Most of the major supermarket chains stock fresh-chilled rabbit portions in their largest (if not all) branches, and, over a 12-month period, they have been ordering more than can be supplied.

The typical rabbit producer starts without a background in agriculture, and this is seen as a major cause of failure, leading to supply shortages. However, the industry is changing, and a more determined, commercial, approach is emerging.

Rabbits have a rapid production cycle, and a small producer, with only 30 breeding does, could have up to 370 head of stock at any time. Livestock skill is essential, but interest is continued development of appropriate systems and techniques for commercial production in Britain is lacking.