lamb chop

Who hasn't seen the flocks of sheep that roam across the meadows? But there's a lot more to it than that. The shepherd who roams around with his flock is doing landscape maintenance. The sheep and their lambs graze and prevent the grassland from becoming overgrown with forest. Sheep and lambs are actually outside in the wild all year round. But in our latitudes there is only one limitation: the winters are sometimes very cold. To protect the lambs from freezing to death, the animals are kept in the stable during the dark winter months. But this does not harm the quality and sustainability of the meat, such as lamb chops. Lamb is one of the most sustainably produced types of meat. With a high ecological value.

The intensity of the lamb's flavour depends on several factors. The first and most important is the age at which the animal was slaughtered. The younger the animal, the milder the flavour. The animals' diet also plays a major role in the flavour of the meat, however more in the complexity of the flavours than in the intrusiveness. The North German salt marsh lambs and the Altmühltal Heidschnucken, for example, have probably gained their special reputation through the feed in their geographical area. But the slaughter of the animals also has a very large influence on the flavour of the lamb. The animals should always have dry fur when slaughtered and be slaughtered under very hygienic conditions. Otherwise, sweat and sebum can easily get into the carcass when the animal is broken open. This greatly intensifies the flavour of the lamb. Finally, the choice of cut is also very important for the intensity of the flavour. Cuts from the rear end of the animal, such as leg , salmon and chops, are rather mild in flavour. The shoulder, shank or goulash from the neck are more intensely tasting cuts.
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