Meet the EU Lamb
Mediterranean pastures and Greek nature are rich in aromatic plants all year round. The place and the way sheep are grazed is important for their growth in order to enjoy quality meat. Today, sheep bred in Southeast Europe live at high altitude, graze freely in nature and feed on aromatic herbs depending on the season, this way acquiring their exceptional tenderness and flavor.
Top chefs who contribute to the evolution of gastronomy, more and more often propose dishes with lamb meat for luxury restaurants and dining areas at resorts & hotels.
It is an excellent raw material that is constantly gaining the preference of catering professionals and award-winning chefs of global gastronomy due to its delicate aromatic taste and tenderness as well as for the variety concerning its preparation method. This meat is associated with sustainability and respect for the environment, following the requirements not only for healthy, tasty, safe food but also ethical, sustainable and responsible consumption.
Its characteristic distinct aroma depends on many factors, such as breeding season, altitude, aromatic herbs, area, water etc. Also, lamb meat has a natural sweetness that goes well with other flavors without covering them, making it ideal for a more neutral meat choice. In the oven, roasted, grilled, with sauces or extra virgin olive oil, small or large cuts, leg, shoulder, ribs, carré or minced, cooked in the pot or in a casserole, in papillote, boiled or in pies, in all forms and in countless recipes, it fits everywhere! That’s the reason why worldwide new trends of consuming lamb are increasing with great acceptance by the foodies.