Here, we have grilled a couple of delicious steaks cut from a Danish lamb saddle. The meat has been dry-aged for 180 days, so it is extremely intense and concentrated in flavor. Served with Hasselback potatoes and celery puree, you have a meal that stimulates all the senses and makes the angels sing! Served with … Read more
It is once again the season for stews and slow-cooked dishes, which also means it’s time to bring the Dutch oven down from the top shelf and fill it with all sorts of good ingredients. Here we provide you with the recipe for a delicious slow-cooked lamb shoulder dish with white wine and plenty of … Read more
The delicious lamb schnitzels are cut from the leg of a Danish lamb, which has been dry-aged for 60 days. This results in tender and flavorful meat that contains less moisture than what you buy in the supermarket. For the same reason, the dry-aged meat should be cooked for a shorter time than usual, otherwise … Read more
A delightful everyday dish with few ingredients and lots of flavor! Lamb schnitzels are a lean cut of meat that pairs well with side dishes like soft, creamy scalloped potatoes. Lightly boiled carrots are an easy and quick accompaniment to the dish, which would also be fantastic with a fresh salad as a side.
Delicious Danish lamb prepared in sous vide is a delicacy, and if you like lamb, you will love this recipe. The lamb here is dry-aged, as it provides the most tender and flavorful meat. The side dishes, including the stuffed baked potatoes and onion marmalade, give the dish a slightly exclusive touch, making it perfect … Read more
Danish lamb tastes fantastic. Here, using the sous vide technique and dry aging, we have aimed to get the most out of a delicious lamb rump. The rump is cut from the top of a lamb leg, which has been dry-aged for 60 days.
We provide you with a recipe for rack of lamb prepared sous vide. The rack of lamb is one of the finest (and most visually impressive) cuts of lamb. The Sous Vide method ensures the meat is beautifully pink all the way through and deliciously tender. Our Danish lamb is dry-aged for 60 days and … Read more
This recipe is for a burger with a brioche bun, grilled minced lamb, pickled celery, homemade dressing, and pickled red onions. The meat is dry-aged for 60 days in an aging cabinet. Watch a teaser for our video where we make the burger bun here: In GastroFun PREMIUM, you can of course watch the entire … Read more
This recipe is for delicious grilled lamb patties made from 60-day dry-aged Danish lamb.
Lamb chops are cutlets carved from the lamb rack of the loin. They are quite small, so care must be taken when cooking them, which is why we used the sous vide technique. The dish is served with slow-roasted potatoes and garlic, and green beans.