NLDutch Lamb
Most of the sheep kept in the Netherlands are of the Texelaar breed. The name says it all; the breed originated on Texel. A beloved breed because the Texelaar has a unique bone-to-meat ratio and is well-muscled. Our Dutch lamb comes from Texelaars or crossbreeds with the Texelaar, raised under direct management on the lands of selected sheep farmers.
For tender lamb meat with a good meat-to-fat ratio, the way the farmer handles his animals is crucial. For the sheep farmers of our lamb, the natural growth of the lamb is very important. The animals are raised outdoors as much as possible. These ideal farming conditions positively affect both the meat quality and its flavor. The meat of this lamb is rich in vitamins, tender, and very flavorful. Its taste is partly due to their diet. The lambs graze on green Dutch pastures, and thanks to their rich diet—a buffet of tender grasses and herbs—they acquire their characteristic full flavor.
Irish
Almost all of Ireland is eternally green. Sheep can graze delightfully there all year round. Because the animals are raised completely naturally, each season brings its own unique flavor. The meat is called lamb as long as the sheep is not older than one year, just as in the Netherlands. Depending on the season, the lambs come from either the lowlands or the mountainous regions. The older lambs, up to one year old, come from the ‘mountains’, while the new seasonal lambs come from the lowlands. In Ireland, many different breeds are present, which is partly dependent on the region but also on the personal preference of the farmer.
New Zealand
The unique taste of lamb meat from New Zealand makes it beloved all over the world. The animals are raised as nature intended: on the lush, green pastures of free-range farms in one of the purest countries in the world. The lambs roam outdoors all year on vast plains, which enhances both their flavor and tenderness.
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