Donauland Lamm

Lamb Wagtail rear

Two hind legs from Donauland Lamm in one piece, with bone, fresh.

The lamb leg, also known as leg of lamb or lamb shank, is an impressive piece of meat with a bone-rich structure and rich flavour. Unlike the tender lamb fillet or lamb loin, the lamb leg requires a longer cooking time due to its tendons and connective tissue, in order to achieve optimum tenderness.

• Origin from the Danube region: The lamb comes from the fertile Danube region, which is known for its rich pastures. This geographical origin gives the meat its unique flavour and quality.

• Traditional breeding: The lambs are raised according to traditional methods, which ensures species-appropriate Haltung and natural feeding. This results in tender and aromatic meat, which is highly valued by gourmets.

• Culinary versatility: The Donauland lamb is ideal for various types of preparation and dishes. Whether classic as a roast, grilled or in modern interpretations – it always offers a special taste experience.

Preparation:

For the preparation of the lamb leg, slow cooking at moderate temperatures is crucial, in order to enable collagen breakdown and make the meat juicy. Traditional methods such as braising in the oven or cooking in a casserole are ideal for intensifying the flavours and making the leg particularly tender.

Another popular approach is sous-vide cooking, which enables even cooking through precise temperature control. Through these techniques, the lamb leg can develop its full flavours and achieve a buttery soft consistency.

The lamb leg is particularly suitable for festive occasions or cosy evenings, when time and patience can be invested in the preparation, in order to achieve a delicious and tender result.

The quality meat programme "donauland LAMM" comes from the producer community Gut Streitdorf and was specially designed for the demands of upscale gastronomy. In the meantime, however, it has also become very popular with many hobby cooks. The secret of this particularly tender meat quality, which always comes first in tastings, lies not only in the high-quality feed from domestic cultivation, but also in the strict controls of the Haltung and production conditions.

Packaging type:

Vacuum-packed 

Kitchen hygiene:

Kitchen hygiene is important: Maintain the cold chain, store separately from other products, work cleanly, heat thoroughly before consumption!

Storage conditions:

Store refrigerated at 0 - 3 °C.

Contact:

Astrokalb Fleischzerlege- und Handels GmbH

Wiesbauer Straße 1,

3454 Sitzenberg-Reidling