Lamb of Podhale

Lamb of Podhale dish on a plate
Sheep has been a highlander source of food for over 400 years, when it came to the Polish mountains with Wallachian shepherds. Even a few dozen years ago, people used to say: „Kto mo owce, ten mo co chce” (the one who has sheep has everything they want), emphasizing the profitability of sheep breeding. Today, not only is breeding in crisis, but lamb is practically not to be found on Polish tables.

And this is a mistake, nutritionists emphasize. Because lamb is very healthy, easy to digest and low-fat meat. Lamb is obtained in Poland from breeding breeds: Polska Owca Górska, polska owca górska of the colour variety and cekiel podhalański, which are about 60 days old. The animals are very young, so their meat is particularly tender. They are bred without the use of growth stimulants and antibiotics, the meat is derived from fully natural raising and nutrition. The animals graze in pastures, eat natural plant food - grasses and herbs. This type of farming has a significant impact on the quality of the meat. In 2012, Lamb of Podhale received the EU certificate of protected product. Which means that only lambs born and raised in Nowy Targ, Tatra, Żywiec, Suski, Limanowski and Nowosądecki poviats can bear this certificate. The annual consumption of lamb in Poland is estimated at around 40 grams per person, which is on the verge of statistical error. For comparison, the average consumption of lamb in the EU is 1.9 kilograms, and in Iceland as much as 20 kilograms per person.

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