Dutch lamb
Flocks of sheep graze freely everywhere in the Netherlands, from the hills of Limburg in the south to the fenlands of Overijssel in the north. And on the island of Texel, too, of course. Many farmers keep sheep for their milk. Lambs are therefore essential.
Spicy grasses
It is said that lambs in the Netherlands live like ‘God in France’. The freedom to graze on a varied menu of herbaceous grasses offered by the Dutch landscape is unparalleled. A heathy and natural life is guaranteed! The meat has a subtle taste and a pale red colour. It is perfect when seasoned with rosemary or thyme and roasted at a low temperature in the oven.
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