Lofotlam refers to lamb meat from lambs born, raised, and grazed in the pristine environment of the Lofoten Islands. The meat can be fresh or frozen, prime cuts, and various other cuts. The lambs have to be at least 16 kg and are between 4 and 10 months old when slaughtered.
The Lofotlam lamb meat is light red and slightly yellower than other lamb meats, with a fresh aroma, soft texture, and slightly gamey taste. The meat is naturally pre-salted, adding to its unique flavor profile. Also, the meat is notable for its high ratio of intramuscular fat, resulting in juicy and tender cuts.
Additionally, the marbled appearance of the meat, due to thin layers of intramuscular fat, adds to its appeal. The lambs graze on pastures and are not given any commercial feed mix. In case the lamb is not ready for slaughter by fall, it will be fed a limited amount of commercial feed mix, which must not contain medications, preservatives, or genetically modified organisms.
Once slaughtered, each lamb is stamped with a designated Lofotlam stamp in six places: on both thighs, the sides, and the shoulder. This meticulous process ensures the quality and authenticity of Lofotlam, making it a premium product highly valued for its exceptional taste and texture.
