Lamb - delicious and unknown

Lamb is an underdog in Germany

Lamb is delicious, but many people are afraid of the taste and don't even try it. The share of lamb on the German market is between 2 and 3 percent, according to the current Meat Atlas 2021. We should change that, shouldn't we? Because there are many reasons that speak in favor of lamb.

Lamb meat is produced in a natural way

Flocks of sheep and therefore also lambs are always raised under optimal conditions. The shepherd looks after his flock of sheep and takes them from pasture to pasture. This enables the landscape to be cared for in a way that is close to nature and gentle on the environment. The sheep ensure that grasslands do not become overgrown and thus remain a habitat for various plant and animal species. A positive effect of this type of herding is that the animals always grow up with plenty of space in the fresh air.
The climate is crucial to guaranteeing year-round outdoor farming. In Germany, for example, the animals can only graze on the pastures from April to October. In the dark winter months, the animals would destroy the green vegetation, which is in hibernation at this time. But in the warm Atlantic regions of France or in Great Britain and Ireland, the animals can be kept outdoors all year round.

Regional lamb for short transport routes

We have deliberately chosen German and European lamb. We reject New Zealand lamb because of the long transport route. So we get a salt marsh lamb every week, which we cut up and process into premium cuts for our customers, as well as minced meat and sausages. Since our customers usually prefer the milder taste, we make sure that our animals are as young as possible. But lamb loins and lamb fillets are in great demand, so we buy them from Royal Lamb in Great Britain. Here the animals can graze on lush meadows all year round and are also available all year round.

What do you try first with lamb

Connoisseurs prefer the stronger cuts, such as the leg or shoulder. Lamb chops are also often stronger in flavor, as a decent fat layer naturally provides more flavor. That's why lamb loin or lamb fillet are the ideal cuts to get started with lamb. With no fat sticking to them and little stress on the animal, these cuts have a very mild flavor and are particularly tender. If you're looking for a recipe idea, take a look at our YouTube channel .

How do you prepare lamb properly?

You've already noticed that we love lamb. That's why we cook it very often. To whet your appetite, we've even made a whole playlist for you on our YouTube channel Freyberger TV: From 0 to Lamb . Enjoy watching.

Buying lamb is a matter of trust

We have everything from lamb on offer, because we slaughter at least one lamb every week. So if you need something special like lamb kidneys, lamb liver or even minced lamb, we are the right people for you. But of course we also have the classics on offer:

Salmon - lean and trimmed, very tender and mild in taste
Fillet - the inner fillets are lean and ideal as a salad topping Leg - the noble roast Shoulder - strong in taste, just right for connoisseurs
Haxn - braised until buttery soft, a poem
Minced meat - ideal for all dishes such as Köfte sausages - of course homemade and seasoned with garlic