Swiss lamb meat has two seasonal peaks: supply is greatest in spring and early autumn. This is directly linked to sheep farming and its natural cycles. In Switzerland, most lambs are born between December and March. This means that racks and legs of lamb are already available shortly before Easter. When the lambs spend the summer months on pasture, they are slaughtered in September and October. Almost half of them are mountain lambs.
Text and image: www.viandesuisse.ch
Associated producers
Estavayer-le-Lac Region
Fribourg
Murten
