EIFEL LAMM - THE WAY TO A MAN'S HEART IS THROUGH HIS STOMACH
Having started out breeding rabbits, the Lammers family business is now regarded as the epitome of a premium producer of outstanding lamb. It is probably no coincidence that the family's total dedication to their product is practically in their name. And under the brand name "Lammour", the meat to fall in love with has now also found its way into haute cuisine, where it has become indispensable. It is regarded as a top-quality regional product of natural quality.
REARING LIKE 3,000 YEARS AGO
Perfect rearing conditions are one of the prerequisites for this natural and regional product. The animals can move freely on the pastures. In the fall, they enjoy eating acorns, beechnuts, plums, apples, and pears that have fallen from the trees. They are only fed fresh meadow hay in winter and only when the snow cover is closed. These conditions keep the sheep robust and healthy.
THERE'S NO BETTER TASTE
Lammour meat stands for a fine lamb taste, not too intense, almost a little gamey with only a small amount of fat. The muscles are tender and contain fine meat fibers. Lammour is unrivaled because the meat comes exclusively from lambs that are no more than six months old. Year-round lambing makes this possible. Short distances to the slaughterhouse without stress and hectic guarantee a consistently high meat quality, which is guaranteed by the Lammers' family abattoir.
