The hardy sheep graze on the rich alpine pastures and the steep hills around the farms where they find plenty of aromatic herbs and grasses. Sheep keeping on these the areas contributes substantially to the preservation of the typical cultivated landscape. The tender and tasty meat of these lambs is a culinary delight.

Its vast alpine pastures and its mountain climate make Tyrol an ideal country for traditional sheep breeding. East Tyrol has the largest number of sheep of all Austrian provinces and the “Quality Tyrol” mountain lamb available at MPREIS is produced in this area.

The Secret to High Quality

“Quality Tyrol“ mountain lamb is a speciality. The lambs grow up with the mother sheep in free range conditions according to the principles of natural breeding. The milk of the mother sheep, the natural food and fresh spring water guarantee excellent quality of the meat. Only two local species are bred, the Tiroler Bergschaf (mountain sheep) and the Tiroler Steinschaf (rock sheep). These breeds are known for their robustness, their ability to move in mountainous terrain and good  mother qualities. Crossing the ewe with meat breeds enhances the quality of the meat. The advantages of this cross breeding are healthy and fast growing lambs with excellent weight and meat quality.  

A Tender Delicacy

Lamb is considered a special delicacy and popular with conscious consumers. Gourmets appreciate its tenderness and aromatic taste for festive occasions at home as well as in haute cuisine. Tyrolean Mountain Lamb is particularly low in fat and cholesterol and highly digestible. Lean mountain lamb has an average energetic value of 180 kcal / 750 Joule per 100 g. Its good balance of proteins, essential vitamins, minerals and trace elements make lamb an ideal element of healthy nutrition. 80% of the protein contained in lamb can be utilized by the body, which promotes metabolic processes and regeneration of the human body.

Tips and Tricks

The quality of Tyrolean Mountain Lamb can be recognized by a pleasant fresh smell, a compact texture and an intense red colour that should neither be too bright nor too dark. A thin white layer of fat around the meat is particularly important. The finely marbled texture is a sign of quality and the fat enhances the delicious taste. Such quality meat remains juicy and develops a decent and delicate aroma. Lamb is very versatile to use in the kitchen and fulfils the requirement of modern cuisine. Grilled, stewed, braised or baked, lamb is an excellent option to add variety to everyday cooking. Simple and traditional lamb dishes are equally delicious as modern creations.
 

Did you know that...

• Many consumers erroneously believe that lamb has a very intense mutton taste? Actually, this sometimes unpleasant mutton taste does not develop before the sheep reaches reproductive maturity. Tyrolean Mountain Lamb has a maximum age of six months and can therefore never develop such an intense flavour.

• In the summer, the sheep graze on the highest and steepest pastures that often provide insufficient food for cows. Due to their hardy and undemanding nature, sheep were considered “penny pickers” in the old days.

• The region of East Tyrol is a centre of sheep breading in Austria. The highest number of sheep is found in the municipalities of Matrei in Osttirol (3.800 sheep), Assling (1.750 sheep) and Anras (1.500 sheep).

Tender mountain lamb from East Tyrol is available to al gourmets at MPREIS.