Valais
Facebook
Twitter

High pastures lamb

Tender and wild…

Area of origin: The lambs are raised in the high mountain pastures of Valais.

Composition: lamb meat.

Appearance, taste/flavour: the meat of the lamb is of a light red colour and contains many nutritive substances.

Production: lambs are fed exclusively on ewe’s milk and grass and they must be slaughtered between the ages of 3 and 10 months. Each lamb has a number marked on its ear and an identification document so that each step in the animal’s life can be followed.

To enjoy: the meat is especially recommended for barbecues

Seasonality: Spring - Summer

Conditions and length of preservation: 4-5 days in the refrigerator

Recipe:  Valais best end of lamb with wild garlic


Search

Découvrez ces produits uniques et l'endroit où vous pourrez les déguster ou les acheter...

Products
Restaurants
Points of sale
Agritourism

Seasonal products

Photo gallery

psv_pers_3532
Alpenbrunch
Viande séchée du Valais IGP
abricotiers-fleurs

Dernière vidéo

Dernière vidéo