{"id":4496,"date":"2023-07-05T10:26:23","date_gmt":"2023-07-05T10:26:23","guid":{"rendered":"https:\/\/www.lillahuset.com\/?page_id=4496"},"modified":"2025-02-05T09:55:25","modified_gmt":"2025-02-05T07:55:25","slug":"susannes-artificially-produced-lamb","status":"publish","type":"page","link":"https:\/\/www.lillahuset.com\/en\/susannes-narproducerade-lamm\/","title":{"rendered":"Susannes N\u00e4rproducerade Lamm"},"content":{"rendered":"
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Locally produced lamb and veal<\/h2>\n\n\n\n

For me, the most important thing is that the animals have a good life here on the farm. They are born here in paradise and should not have to be exposed to stress at the end either. That's why I distance myself from large slaughterhouses and prefer to drive them by horse-drawn carriage to a local slaughterhouse that I trust and know that everything goes smoothly. They are slaughtered the same morning I arrive with the animals and do not mix with other herds but remain in their small group. A week later I pick up the meat. Then it is cut, vacuum packed and labelled. <\/p>\n\n\n\n

Veal is anatomically cut with a mixture of different cuts, such as sirloin, rib-eye, inner thighs and mince. The meat is boneless except for the veal loin, which is the main ingredient in the classic dish osso buco. The veal boxes weigh between 15-20 kg and cost SEK 229\/kg including home delivery within 50 km of Ljungby. At the moment there are no whole veal boxes to buy but individual parts are available in the freezer! <\/p>\n\n\n\n

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The next time it will be possible to order lamb meat will be in the autumn of 2025 and how you want the lamb cut up is up to you. There are different options but the most common is to make chops of the whole back or 1\/2 saddle and racks. The price is SEK 188, - \/ kg and here it is the slaughter weight that counts. A lamb usually weighs approx. 16-25 kg. Right now there are no whole lamb boxes to buy but individual parts are available in the freezer!<\/p>\n\n\n\n

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Lambskin from my Gotland sheep <\/h3>\n\n\n
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A lamb or sheepskin costs between 1800 - 2500 kr. depending on the cover and size. I sell at for example. H\u00f6rda Christmas Market, Lagan Day in September every year and at Lingonrundan. <\/p>\n\n<\/div>\n\n\n

Preparation of the lambskin<\/h4>\n\n\n\n

I salt the skins after slaughter and then drive them to Tran\u00e5s, where they are prepared in Tran\u00e5s' skin preparation plant. For me, it is important that they are prepared in Sweden, even if the preparation itself is more expensive. The process itself usually takes quite a long time, so I usually try to be a year ahead. The skins are washable. It's nice to always have a small supply of lambskin, in case someone comes by the farm and wants to buy a skin. <\/p>\n\n\n\n

If you want me to post pictures of the different skins, that's fine and you can pay via swish and I can also deliver the skin if it's not too far away. <\/p>\n\n\n\n

Upcoming markets: <\/h4>\n\n\n\n

Heard Christmas Market December 2025<\/p>\n\n\n\n


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Lamb skin and lamb meat from locally produced animals<\/h2>\n\n\n\n

For the preparation of the skins, I hire Tran\u00e5s Skinnberederi because of their long experience and solid knowledge. Leather preparation and tanning require skill, care and feeling for the material and I think they show that they have. <\/p>\n\n\n\n

When slaughtering, I hire Sjunkar\u00f6d Sk\u00e5nska K\u00f6tt & Vilt because I trust them and the customers are satisfied with the meat and having it delivered vacuum-packed and labeled. Sunkar\u00f6d makes high demands on ethics and quality in everything from handling the animals to the finished product. A good breeding of the animals, calm and dignified handling and a stress-free slaughter are important points, thus a natural choice for you who are aware. <\/p>\n\n<\/div><\/div><\/div>\n\n

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