Valais
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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


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