We source our herb-fed lamb from Bianchi and it comes from the Hohl family farm in Wald AR, nestled in the Appenzell region at around 1,000 metres above sea level. On their Falkenhorst farm, the Hohl family raises around 200 lambs in traditional pasture-based systems, with plenty of space, fresh mountain air, and a diet that lives up to the name: in addition to mother’s milk and alpine grasses, the lambs are fed a carefully selected herb blend including fennel seeds, fenugreek, juniper berries, and carob.

During winter, the animals are housed in spacious barns and fed hay and dried forage from the farm’s own land. This natural approach to rearing results in tender, aromatic meat with a distinct character – deeply rooted in the Appenzell region and shaped by care, tradition, and respect for the animal.

Breed: Swiss Alpine sheep, French Berrichon, Texel sheep
Slaughter: 140/150 days
Feeding: Gras, Appenzeller herbmixture , Fenugreek, Juniper berries, Carob
Aging: wet aged 3 weeks