lamb weeks

our highlights for the lambweeks

in addition to our a la carte menu

about lambs

Lamb is becoming increasingly popular. Gourmet food and nutrition-conscious have long recognized as exceptionally digestible and aromatic meat and this is how diverse it ways of eating these. Now for Easter has the Lamb high season because of the roast lamb is considered by many as a traditional Easter food. The origin of this tradition is thousands of years back. As Jesus with the disciples celebrated the Last Supper, there was also lamb. Christianity took over this tradition, and began at the end of Lent and at Easter to eat lamb.

The Celts used wild garlic to come with his forces to go into battle; still adorns leeks (originally Ramson) the Welsh coat of arms. A witches onion soup, cooked in the Walpurgisnacht is, according to an old popular belief, incidentally, keep away evil spirits. but

The tradition of Easter roast lamb also has very practical reasons: The sheep was one of the first pets people. It provided meat, but also milk and wool. In addition, lamb is very digestible, and that is after the long fast phase also an important aspect. Meat of young lambs has a unique, delicately spicy and yet unobtrusive flavor. In addition, due to its high nutritional value, it makes a major contribution to a balanced and healthy diet.