kotelett vom lamm lammkotelett - natürlich von Freyberger
Origin

Our lamb generally comes from Germany. But we also buy European, more specifically British and Irish lamb. If the lamb does NOT come from Germany, it will be marked on the packaging.

Shelf life & storage

Our lamb chop is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    lamb chop

    Sale price€21,60
    €54,00 /kg

    Tax included. Shipping calculated at checkout

    4 reviews
    4 reviews
    • lamb chop
    • 400g per pack (approx. 5 pieces)
    • from European lamb
    • Freyberger's Plus Guarantee
    • classic lamb flavor
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    lamb chop

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Our lamb generally comes from Germany. But we also buy European, more specifically British and Irish lamb. If the lamb does NOT come from Germany, it will be marked on the packaging.

    Shelf life & storage

    Our lamb chop is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method

      Matching

      Maldon Sea Salt Flakes

      Maldon Sea Salt Flakes

      €0,00

      Souvlaki spice

      Souvlaki spice

      €5,90

      Ras el Hanout

      Ras el Hanout

      €6,90

      Video Thumbnail

      Also with the lamb chop

      Tastes differ!

      In Germany, we prefer a mild, unobtrusive lamb flavor. Outside of Germany, however, a strong, sometimes even overpowering, flavor is preferred. In the Commonwealth countries, for example, a national dish isIrish StewThis stew is preferred there with strong-flavored meat, such as shoulder. The cutlets are excellent for pan-frying or grilling.

      You can also be sure of lamb chops

      Who hasn't seen flocks of sheep roaming across meadows? But there's a lot more behind it. The shepherd who moves around with his flock is maintaining the landscape. The sheep and their lambs graze and thus prevent the grassland from becoming overgrown with trees. Sheep and lambs are actually outdoors all year round. But in our latitudes there is only one limitation: the winters can be very cold. To protect the lambs from freezing, the animals are kept in the barn during the dark winter months. But this does not affect the quality and sustainability of the meat, such as lamb chops. Lamb is one of the most sustainably produced types of meat. It has a high ecological value.

      I want to try lamb! Where do I start?

      The intensity of lamb flavor depends on several factors. The first and most important is the age of the animals at slaughter. The younger the animals, the milder the flavor. The animals' diet also plays a major role in the flavor of the meat, however, more in the complexity of the flavors than in their overpoweringness. For example, the North German salt marsh lambs or the Altmühltal Heidschnucken probably gained their special reputation through the feed in their geographical area. But the slaughter of the animals also has a very strong influence on the flavor of the lamb. The animals should always have dry fur at slaughter and be slaughtered under very hygienic conditions. Otherwise, sweat and sebum can easily penetrate the carcass when the animals are cut open. This greatly intensifies the flavor of the lamb. Finally, the selection of the cut is also of great importance for the intensity of the flavor. Cuts from the rear end of the animal, such asclubSalmon, and pork chops are rather mild in flavor. Shoulder, shank, and neck goulash are more intensely flavored cuts.
      On ourYouTube channelwe have prepared some recipes for you.