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Live healthily

Lamb - the real deal




Rack of a lamb - is part of the forequarter. It consists of muscles covered by thin layer of fat and characteristically halved thoracic vertebrae. The highest quality rack is characterized by a bright red color. It is juicy and tender. The meat is firm and easily separated from bones. It contains vitamins A, B1, B2, phosphorus and iron. It is an excellent source of complete animal protein. Ideally suited for chops with bone, medallions, steaks or slips.

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Lamb loin – a part of hindquarter. Muscle include the eye of the loin and a flank. The best quality loin I scharacterized by a strong red color, the meat is tender, juicy, although it may seem slightly though. It is an excellent source of vitamin A, B1, B2 and complete animal protein. Ideally suited to roast, pork chops grilled or sautéed, skewers, steak tartare and slips.


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Breast – part of forequarter containing lower parts of ribs. It is characterized by a slightly tangy, but delicate taste. Fresh is juicy, with a bright red shade. The meat is tender, but contains numerous gristles and small bones. It is a rich source of vitamins A, B1, B2, and complete animal protein. It is ideal for making soups, stews and ragout of bone, meat stuffing and chops.


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Leg of lamb - it consists of muscles, covered by thin membranes. The meat is delicate and tender. It should be red - pink color. It is sweetish and delicate in flavor. Is an ideal source of vitamins A, B1, B2, and complete animal protein. Leg of lamb is usually served as a roast. It should be prepared in moderate temperature to preserve juiciness. It is also suitable for slips, steaks, stew, meat roulades, skewers and sausages.


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Roast Chop Roulade Steak 
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Soup Lamb chop  Skewer Tatar Steak
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   Sausage Cold meat  
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Mustard lamb with potato-celeriac puree


rack of lamb
dijon mustard
4-5 potatoes
1 large celeriac
fresh thyme
1 tablespoon butter




Spread both sides of the rack with Dijon mustard and season with salt. Bake on grill pan for 5 -7 minutes.

Peel the potatoes and celery. Dice vegetables and cook them in salted water. When they are soft, drain, mash and season with fresh thyme, grated nutmeg and a tablespoon of butter. Mix everything again.

Serve the lamb rack with potato-celeriac puree and salad of lettuce, cucumber and tomato.




Lamb skewers with tzatziki sauce

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Lamb Kofta in pita pockets

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