General information and interesting facts about the young lamb

Lamb is healthy, nutritious, easily digestible and delicious.
From a nutritional standpoint, lamb has a particularly favorable nutrient profile. It is low in fat, high in protein, and rich in vitamins and minerals. From a medical and biological perspective, the interesting phenomenon has been observed that to date, no cases of cancer have ever occurred in lambs or sheep. One protective factor is the orotic acid present in the sheep's body, which is found in particularly high concentrations in the liver, spleen, and heart.

The consumption of lamb and sheep's milk products is repeatedly recommended in various medical treatments.
Marinating the meat in olive oil and fresh herbs enhances its quality. The meat absorbs the oil, becoming even juicier and more tender, and its flavor is further enhanced by the essential oils of the herbs.

Typical spices for lamb

Hyssop, thyme, savory, oregano, rosemary, basil, mint, marjoram, bay leaf, tarragon, curry

Standard marinade for lamb

Lamb seasoning (bought or homemade): salt, pepper, garlic, olive oil.

Lamb cuts and their uses

  • Neck and back: chops, grill, steam.
  • Shoulder: Grill slices; roast as is or boneless and rolled; ragout, goulash, possibly schnitzel
  • Leg: Roast, schnitzel, skewers
  • Belly and breast: as roasts; as they grow or undercut for stuffing with bread stuffing.
  • Minced; for pasta sciutta, hash dumplings, meatballs, roasts, etc. Ribs individually; grilled; boneless: ragout, stew, goulash
  • Bones: Sauce base, possibly soup,
  • Offal: As with other animals.

Lamb for gourmets

  • Frozen meat is of the best quality when it is thawed in the refrigerator and marinated for a sufficient amount of time!
  • A leg of lamb makes a particularly delicious roast when it is cooked slowly in the oven at an extremely low temperature (120 °C).
  • Lamb chops are offered with the flavor-enhancing fat or as boneless rib chops.
  • Lamb neck, throat, or shoulder is crisscrossed with delicate veins of fat and is often used for stews, stews, and ragouts.
  • Lamb shoulder tastes especially good when slowly braised in the oven at low temperatures with wine and many spices.
  • Lamb breast, brisket is the best thing you can “do” to a stew – especially if it comes from southern regions.
  • For many, lamb loin or loin chops, served as a garlic-studded roast, are simply part of the perfect Easter menu.