FRESH LAMB FROM PIROT OF GUARANTEED ORIGIN

Easter is one of the holidays that carries a lot of emotions, accompanied by memories of childhood and interesting customs that we later like to practice with the generations to come.

An important part of the tradition is the Easter lunch. Its central place is certainly lamb throughout our country. Long before Easter, the search for quality meat begins. Fresh lamb is sought and inquired about the origin, because it does matter where and how the lamb was raised. We all want roast lamb that will melt in our mouths and stick to our palates. For such a result, it is important how and where the lamb was raised.

That is why we in Super Vero put a lot into cooperation with selected, agricultural farms, which graze their herds and raise them in the traditional way. When it comes to lamb, we exclusively choose the ones that grew on the slopes of mountains such as Pester, Stara planina and Zlatibor.

For Easter people traditionally seek fot the lamb from Pirot, for the animals that have been raised on Stara Planina, famous for its purity.  The area is otherwise known for sheep breeding. Lambs from the villages on the way to Zavojsko Lake and on Stara Planina (such as Nisor, Visocka Rzana, Vrelo, Krupac) have always been valued due to free breeding and great dedication of local cattle breeders.

Our customers will have the opportunity to enjoy the taste of meat that comes from a farm where tradition is respected. Surrounded by mountains and untouched nature, Eva Farm is located far from the urban area. Natural grazing and nutrition with herbs from Stara Planina will give the meat an aromatic taste.

All lamb has a guaranteed origin.We can officially confirm that the declaration of lamb is from Pirot and organic (we have all the necessary supporting documentation) – the meat is 100% domestic. The transport of animals is accompanied by veterinary papers and each animal is marked with ear tags. The lamb has an additional document in the markets, the so-called ’identity card’, where the number of herd, place of origin and data on the slaughterhouse are stated.

We hope you will be able to see the quality of the Super Vero lamb for yourself, which is sold at a great price. We guarantee a roast on your table which will be remembered by its taste long after the celebration.

Customers who used to buy lamb from Pirot from us were very satisfied – they point out that it is top quality and give it all the praise.

It is hard to imagine that sometning will attract more attention than beautifully decorated eggs during Easter. But, if you dare and prepare lamb with oregano, that is exactly what will happen. In addition to roast lamb, we recommend lamb head broth. As a special delicacy, we recommend that you also prepare lamb liver in red wine sauce. Here are the recipes for that special gastronomic experience!

ROASTED LAMB WITH OREGANO

Ingredients: 3 kg lamb, 60 ml of olive oil, salt, pepper, cayenne pepper, lovage, thyme, 1 teaspoon of oregano, marjoram, 250 ml of red wine, 200 ml of vegetable broth, 800g potatoes

Preparation: Coat the lamb with olive oil and spices, taking care that the meat absorbs everything well. Put it in a pan, pour wine and broth. Cover the pan with foil and bake in a preheated oven for 3 hours at 160 degrees. Remove the foil, then arrange the peeled and sliced potatoes next to the meat, stir so that the potatoes absorb the meat juice, add salt, and return to bake for another 40 minutes.

LAMB’S HEAD BROTH

Ingredients: 1 lamb head, 1 onion, 2 tablespoons of flour, 2 tablespoons of butter, 1 tablespoon of cayenne pepper, 2 tablespoons sour milk, 2 eggs, 1 tablespoon of vinegar, pepper, salt, parsley.

Preparation: After you boil the lamb’s head well and clean it from the bones, take the finely chopped onion, fry it in heated butter and add the flour, then dilute the powder and add the drained broth and lamb. Cook for about 10 minutes and remove from the heat. Add a mixture of scrambled eggs, sour milk and vinegar. Serve the lamb head soup with pepper and finely chopped parsley.

 

 LAMB LIVER IN RED WINE SAUCE

Ingredients: 1 tablespoon of flour, pepper, 150g lamb liver, 2 tablespoons of olive oil, 25g butter, 450g mashed potatoes, 4 tablespoons of red wine, rosemary, half an onion, salt.

Preparation: Rinse and chop the liver into desired pieces. Then put 2 tablespoons of olive oil, 25g of butter, half an onion, salt and pepper to taste in the pan. When the onion is fried, add wine, rosemary, liver. Let it all simmer and serve with mashed potatoes.

We wish you a happy Easter, a pleasant lunch and that you spend the greatest Christian holiday in health and joy.

Scroll to Top