leg of lamb

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 in the wild 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 leg. Lamb is one of the most sustainably produced types of meat, with a high ecological value.

The intensity of lamb flavor depends on several factors. The 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 taste of the meat, but this is more important in the complexity of the flavors than in their overpowering nature. For example, the North German salt marsh lambs and the Altmühltal Heidschnucken probably gained their special reputation due to the feed they receive in their geographical area.
But the slaughter process also has a significant 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 enter the carcass when the animals are dismembered. This greatly intensifies the flavor of the lamb.
Finally, the choice of cut is also very important for the intensity of the flavor. Cuts from the rear part of the animal, such as leg/drumstick, salmon,cutlet, are rather mild in taste. TheshoulderKnuckles, or goulash from the neck are more intensely flavored cuts. The leg of lamb is also called the thigh and is the most exquisite roast cut of the entire animal.

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