Official product / Norwegian Lamb

A seasonal product from the Norwegian wilds

Over 95% of Norwegian lambs graze in outlying pastures along the coast, in the forests and the mountains. Here there are vast expanses of untouched nature and protein-rich vegetation with many different herbs, as well as clean running water.

Plentiful meat, mild in taste
Together with the rich and varied outlying pastures, the different breeds of sheep in this country help to develop the fine nuances and excellent varieties of Norwegian lamb.  Characteristic for Norwegian lambs is a high level of meat growth in a relatively short space of time, without this affecting the tender, pale meat and mild taste.

CONTACT INFORMATION:
The Norwegian Meat Marketing Board
P. b. 395 Økern, N 0513 Oslo, Norway
Phone: +47 22 09 23 00 | Fax: +47 22 15 02 20
www.matprat.no

Press Officer: Knut Munthe Olsen
Email: knut.munthe.olsen@ofk.no |Mobile phone: +47 922 26 137

For the competition the candidates will be provided with the following:

1 leg of lamb, approximately 2.0 – 2.6 kg (4.4 – 6.6 lb)
1 saddle of lamb, approximately 1.2 – 1.6 kg (2.8 – 3.3 lb) with pantoufle (flap)
6 lamb kidneys
6 lamb sweetbreads

Below photos of the different parts of the lamb: