leg of lamb

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 the leg of lamb. Lamb is one of the most sustainably produced types of meat. With a high ecological value.

The intensity of the lamb's taste depends on several factors. The first and most important is the age of the animals when they are slaughtered. The younger the animals, the milder the taste. The animals' diet also plays a major role in the taste of the meat. However, it is more about the complexity of the flavors than the intrusiveness. The North German salt marsh lambs or the Altmühltal Heidschnucken, for example, have probably gained their special reputation due to the feed in their geographical area.
But the way the animals are slaughtered also has a huge influence on the taste of the lamb. The animals should always have dry fur when slaughtered and should be slaughtered under very hygienic conditions. Otherwise, sweat and sebum can easily get into the carcass when the animals are broken open. This greatly intensifies the taste of the lamb.
Finally, the choice of cut is also very important for the intensity of the taste. Cuts from the rear part of the animal, such as the leg, salmon, chops , are milder in taste. The shoulder , shank or goulash from the neck are cuts with a more intense taste. The leg of lamb is also called the leg and is the finest roast cut from the whole animal.

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