For around 40 years, our family business has been producing high-quality and healthy lamb from our organic sheep farm for the Original Salt Burger™
As a well-known regional supplier and member of the Upper Austrian Breeding Association, we are the epitome of original quality in processing and distribution.
AkWe may offer our products to our holiday guests via the shop on https://shop.fischergut.at
Our products: our SHEEP-Burger™ is an original and tastes really delicious!
Bio Regional
= Optimal
Our purity promise: 100% genuine, 100% sheep, 100% organic and only the best ingredients, preferably from our region.
Nothing more and nothing less. That's our word on it.
Healthy lamb and
Lamb meat
Lamb is among the healthiest types of meat. It scores top marks for valuable nutrients such as essential fatty acids, vitamins and minerals – and it is also low in fat.
TOP quality
product
High-quality meat from certified organic partner farms focusing on slow growth and sustainable production. Animals are kept here in a species-appropriate and environmentally friendly manner.
30 years
Experience
Experience
For at least 30 years, our partner farms, such as FiSCHERGUT in St. Wolfgang, have been producing high-quality and healthy sheep meat.
The Original Sheep-Burger™ from Sankt Wolfgang. The story.
The story of salt in the Salzkammergut began 3000 years ago when the first tunnels were dug "at Hallstatt on a salt mountain" - in today's UNESCO World Heritage Site - in the town of Hallstatt.
We asked ourselves what could be more natural than combining the region's 3,000-year history with our 30-year family tradition of Texel sheep farming. The result: the Original Salzkammergut Sheep-Burger™ – "the Salzkammergut burger with a regional connection".
After years of intensive preparation and development, we have truly succeeded in creating an outstanding, high-quality "slow food" product. Read here about the quality of our processing and preparation of our wholesome lamb and let yourself be convinced by our products, which, as genuine handcrafted goods, simply don't fit into our industrialized world.
Thank you for your order in the Sheep-Burger Shop and for your trust in our original quality!
After years of intensive preparation and development, we have truly succeeded in creating an outstanding, high-quality "slow food" product. Read here about the quality of our processing and preparation of our wholesome lamb and let yourself be convinced by our products, which, as genuine handcrafted goods, simply don't fit into our industrialized world.
Thank you for your order in the Sheep-Burger Shop and for your trust in our original quality!
Uncompromisingly consistent. Sheep-Burger™ quality guarantee.
Strict requirements for suppliers and producers. Among the requirements we impose on our suppliers and producers is the consistent, natural husbandry of the sheep, as we ourselves have successfully practiced for 30 years. This means that the animals graze outdoors almost all year round and are only brought indoors during the winter months when the pastures are covered in snow and ice.
Our sheep graze extensively – meaning the pastures are not fertilized. The sheep find only the food that nature provides, which regrows year after year. We place particular emphasis on long grazing periods, because the consumption of fresh grasses and plants, combined with the exercise on the pasture, results in the sheep producing meat with a particularly high concentration of healthy nutrients.
We refrain from supplementing our sheep's diet with soy, corn, or even industrially produced animal feed. Only through extensive grazing and the avoidance of growth-promoting substances such as antibiotics and hormones can we guarantee the slow growth of our sheep.
Our commitment to sustainable animal husbandry: Natural, species-appropriate, dignified.
Our sheep grow at exactly the natural rate – no faster and no slower. We reject forced rapid growth, as achieved in conventional agriculture through the massive use of growth-promoting substances. This forced "turbo growth" not only leads to serious health problems for the sheep, but also harms humans, who ingest antibiotics and hormones used in conventional farming when consuming sheep meat.
We show respect for animals as fellow creatures, even during slaughter. It is important to us that slaughter is not a degrading, industrialized process, but that the sheep are free from fear at the moment of slaughter. Farm animals are also fellow creatures, and that is how we treat them.
100% Real. 100% Sheep. 100% Organic. The finest natural and regional ingredients.
Only regional ingredients are used in the processing of the meat for the Salzkammergut Sheep Burger – such as the finest salt from the salt mines. This not only protects the environment by eliminating long transport routes, but also contributes to the inimitable Salzkammergut flavor of our Sheep Burger, as does the fact that our sheep have fed exclusively on local grasses and plants on our pastures their entire lives.
Just like with the feed for our animals, the same principle applies to the ingredients for the Salzkammergut Sheep Burger: industrially produced additives are completely taboo! We use no chemical additives, no refined, bleached, or hydrogenated industrial fats, and no MSG. And finally, we don't use any artificial flavor enhancers either, because our high-quality Salzkammergut Sheep Burger already has such an intense natural flavor that we can easily do without the tricks commonly used in industrial animal production to create "flavor"!
Sheep gallery
Quality & Certifications
Bio Regional = Optimal
Our purity promise: 100% sheep, 100% organic, and only the finest regional ingredients. Nothing more, nothing less. That's our word on it. As a farm in conversion to organic, we produce slow-grown, high-quality meat where the animals are raised in a species-appropriate and environmentally friendly manner.
Healthy lamb
Lamb is among the healthiest meats available on the market. This can also be scientifically proven, as it achieves top scores in valuable nutrients such as essential fatty acids, vitamins, and minerals – and it is also low in fat.
Slow Food Austria
Read news from the current Slow Food Almanac.
Genuine products are also genuinely produced without genetic engineering.
This is how our food and animal feed remain GMO-free: Austria's retailers, food manufacturers, and farmers are leading the way in Europe – more than 2,200 products already carry the "Produced without genetic engineering" quality seal. This ensures freedom of choice when shopping for food in the future as well.
Our quality guarantee: Animals from healthy, free-range farming.
Meat sheep breeds, unlike landrace sheep breeds, have particularly well-developed musculature. They are primarily used in the production of high-quality lambs.
The most important breeds are the Texel sheep, the Blackhead Mutton sheep, and the Suffolk sheep. At FiSCHERGUT, we place particular emphasis on long grazing periods. Therefore, our meat has a higher concentration of healthy nutrients.
Texel sheep lamb seasonally, meaning the ewes give birth only once a year, between December and March. Therefore, we only offer fresh, premium Texel lamb from our own farm in the autumn. You can find recipes for successful preparation here.
Our sheep are raised and kept extensively outdoors almost year-round, exclusively without supplemental feeding or antibiotics. Only during the winter months are the sheep brought into barns and fed hay from our own meadows.
Order our natural sheep burgers for connoisseurs here!
Lamb & Health
Challenge
Sheep meat from organic, sustainable production is among the healthiest types of meat available on the market. The high quality of sheep meat can also be scientifically verified, as it achieves top scores in all known comparative studies for valuable nutrients such as essential fatty acids, vitamins, and minerals – and it is also low in fat.
Top levels of valuable nutrients
According to all known scientific studies, organically and sustainably produced sheep meat contains demonstrably higher concentrations of vitamins and minerals than meat from industrially produced livestock. The reason is obvious: when sheep graze naturally instead of being fed only industrially pre-processed and pre-mixed feed, they also consume grasses and plants that would otherwise be unavailable to them. It is precisely this "aselective," or non-chosen, grazing behavior that allows sheep kept in natural grassland grazing to obtain valuable nutrients that would otherwise be denied to them.
Abundant vitamins, minerals and trace elements
Meat from free-range sheep and lambs is therefore found to contain particularly high concentrations of valuable minerals and trace elements, as well as high-quality protein. A number of essential vitamins (A, B1, B2, B6, B12, B13, and D) are also present in especially high concentrations in free-range sheep meat. This is particularly true for vitamin B13, also known as orotic acid. It plays a crucial role in intracellular metabolism, stimulates the production of blood cells in the bone marrow, and regenerates damaged liver cells. Furthermore, orotic acid contributes to the development of anti-cancer substances – its consumption is therefore a good form of cancer prevention.
High concentration of unsaturated fatty acids
In comparative studies, lamb from naturally grazed grasslands also achieved the highest concentration of unsaturated fatty acids, such as omega-3 fatty acids. This is attributed to the fact that the growth rate of free-range sheep is significantly slower than that of livestock raised with growth hormones to reach slaughter weight as quickly as possible. Free-range sheep therefore have very little intramuscular fat, and their tissue exhibits a higher concentration of unsaturated fatty acids. Unsaturated fatty acids play a particularly important role in human nutrition, as their sufficient presence is crucial for a functioning metabolism. If the human body receives too few unsaturated fatty acids, metabolism is disrupted. Unsaturated fatty acids also lower blood cholesterol levels, thus helping to prevent cardiovascular disease.
High L-carnitine content
L-carnitine is also found in particularly high concentrations in lamb. Measured levels are three times higher than in beef and even seven times higher than in pork. L-carnitine is a protein compound composed of the essential, proteinogenic amino acids lysine and methionine. It promotes fat burning and thus enhances performance. A positive effect has also been observed in patients with coronary heart disease. Furthermore, L-carnitine improves glucose tolerance in diabetics, and in dialysis patients, an adequate supply of L-carnitine can significantly reduce the body's need for EPO.
Fit and enduring thanks to conjugated linoleic acid
Free-range lamb is particularly rich in conjugated linoleic acid (CLA). The basic component of CLA, linoleic acid, is found in numerous plants and grasses that grow in local pastures. CLA is a polyunsaturated fatty acid that has a whole range of scientifically proven positive effects on the human body. For example, CLA has anti-cancer properties and protects against the development or worsening of arteriosclerotic changes in the heart. CLA also positively influences the body's fat-to-muscle ratio, as it burns body fat and simultaneously promotes muscle growth. Furthermore, CLA improves the body's aerobic endurance, meaning its ability to regenerate after strenuous activity, such as intensive sports or hard physical labor. According to recent findings, CLA also makes an important contribution to normalizing blood sugar levels and thus to preventing type 2 diabetes.
Better than any CLA preparation
Due to its positive effects on fat burning, muscle building, and aerobic endurance, CLA is also valued by competitive athletes. CLA supplements have enjoyed great popularity among strength athletes and bodybuilders for several years. However, experts like Professor Dr. Gerhard Jahreis from the Institute of Nutritional Sciences at Friedrich Schiller University in Jena, Germany, advise against these supplements, which typically administer CLA as a powder or capsule. Speaking to the Upper Austrian Sheep Breeders' Association in Linz, the renowned nutritionist explained that the CLA supplements currently available on the market contain so-called CLA isomers, i.e., modified CLA, the effects of which on the human body are not yet fully understood. Professor Jahreis explicitly confirmed that CLA has a positive effect on the human body, but also pointed out that the average consumption of CLA is too low for most people to meet their needs. In Germany, for example, the average consumption is 350 milligrams, which is only a third of the recommended amount. However, this need can be fully met without chemical supplements if sufficient foods rich in CLA are consumed – such as sheep and lamb meat.
Sources for Professor Jahreis' statements:
http://www.schafe-ooe.at/gesund-bleiben-mit-schafprodukten/3-gesund-bleiben-mit-schafprodukten/30-was-taugen-cla-praeparate.html
http://www.schafe-ooe.at/gesund-bleiben-mit-schafprodukten/3-gesund-bleiben-mit-schafprodukten/29-wieviel-cla-braucht-der-mensch.html
Top levels of valuable nutrients
According to all known scientific studies, organically and sustainably produced sheep meat contains demonstrably higher concentrations of vitamins and minerals than meat from industrially produced livestock. The reason is obvious: when sheep graze naturally instead of being fed only industrially pre-processed and pre-mixed feed, they also consume grasses and plants that would otherwise be unavailable to them. It is precisely this "aselective," or non-chosen, grazing behavior that allows sheep kept in natural grassland grazing to obtain valuable nutrients that would otherwise be denied to them.
Abundant vitamins, minerals and trace elements
Meat from free-range sheep and lambs is therefore found to contain particularly high concentrations of valuable minerals and trace elements, as well as high-quality protein. A number of essential vitamins (A, B1, B2, B6, B12, B13, and D) are also present in especially high concentrations in free-range sheep meat. This is particularly true for vitamin B13, also known as orotic acid. It plays a crucial role in intracellular metabolism, stimulates the production of blood cells in the bone marrow, and regenerates damaged liver cells. Furthermore, orotic acid contributes to the development of anti-cancer substances – its consumption is therefore a good form of cancer prevention.
High concentration of unsaturated fatty acids
In comparative studies, lamb from naturally grazed grasslands also achieved the highest concentration of unsaturated fatty acids, such as omega-3 fatty acids. This is attributed to the fact that the growth rate of free-range sheep is significantly slower than that of livestock raised with growth hormones to reach slaughter weight as quickly as possible. Free-range sheep therefore have very little intramuscular fat, and their tissue exhibits a higher concentration of unsaturated fatty acids. Unsaturated fatty acids play a particularly important role in human nutrition, as their sufficient presence is crucial for a functioning metabolism. If the human body receives too few unsaturated fatty acids, metabolism is disrupted. Unsaturated fatty acids also lower blood cholesterol levels, thus helping to prevent cardiovascular disease.
High L-carnitine content
L-carnitine is also found in particularly high concentrations in lamb. Measured levels are three times higher than in beef and even seven times higher than in pork. L-carnitine is a protein compound composed of the essential, proteinogenic amino acids lysine and methionine. It promotes fat burning and thus enhances performance. A positive effect has also been observed in patients with coronary heart disease. Furthermore, L-carnitine improves glucose tolerance in diabetics, and in dialysis patients, an adequate supply of L-carnitine can significantly reduce the body's need for EPO.
Fit and enduring thanks to conjugated linoleic acid
Free-range lamb is particularly rich in conjugated linoleic acid (CLA). The basic component of CLA, linoleic acid, is found in numerous plants and grasses that grow in local pastures. CLA is a polyunsaturated fatty acid that has a whole range of scientifically proven positive effects on the human body. For example, CLA has anti-cancer properties and protects against the development or worsening of arteriosclerotic changes in the heart. CLA also positively influences the body's fat-to-muscle ratio, as it burns body fat and simultaneously promotes muscle growth. Furthermore, CLA improves the body's aerobic endurance, meaning its ability to regenerate after strenuous activity, such as intensive sports or hard physical labor. According to recent findings, CLA also makes an important contribution to normalizing blood sugar levels and thus to preventing type 2 diabetes.
Better than any CLA preparation
Due to its positive effects on fat burning, muscle building, and aerobic endurance, CLA is also valued by competitive athletes. CLA supplements have enjoyed great popularity among strength athletes and bodybuilders for several years. However, experts like Professor Dr. Gerhard Jahreis from the Institute of Nutritional Sciences at Friedrich Schiller University in Jena, Germany, advise against these supplements, which typically administer CLA as a powder or capsule. Speaking to the Upper Austrian Sheep Breeders' Association in Linz, the renowned nutritionist explained that the CLA supplements currently available on the market contain so-called CLA isomers, i.e., modified CLA, the effects of which on the human body are not yet fully understood. Professor Jahreis explicitly confirmed that CLA has a positive effect on the human body, but also pointed out that the average consumption of CLA is too low for most people to meet their needs. In Germany, for example, the average consumption is 350 milligrams, which is only a third of the recommended amount. However, this need can be fully met without chemical supplements if sufficient foods rich in CLA are consumed – such as sheep and lamb meat.
Sources for Professor Jahreis' statements:
http://www.schafe-ooe.at/gesund-bleiben-mit-schafprodukten/3-gesund-bleiben-mit-schafprodukten/30-was-taugen-cla-praeparate.html
http://www.schafe-ooe.at/gesund-bleiben-mit-schafprodukten/3-gesund-bleiben-mit-schafprodukten/29-wieviel-cla-braucht-der-mensch.html
