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In
Lofoten, an archipelago long out in the sea, one finds the oldest
mountains
in the world, forming the well-known Lofoten-wall.
Every
year thousands of tourists come here to experience wild
nature
and fast-changing weather-conditions. Lofoten is known
for
its peculiar, sharp mountains, white beaches, clear air and
special
light. Many dreams have come through when visitors
have
had a glimpse of the midnight sun or the northern light, a
phenomenon
appearing in the sky.
In
this magnificent landscape, the sheep farming has long traditions.
Through the centuries, these green mountainsides have
developed
a very special flora, with nutritious herbs and luxuriant
pasture-grass.
The pasture becomes naturally salted with sea salt
that
is carried in with wind and storms. This has had significance
for
contents of mineral in the pasture-grass and the manifold of
plants.
The steep mountainsides and the cool growing-season give
the
“Lofotlam” rich access in young nutrient-rich pasture-grass
all
summer. The lambs are grazing from high in the mountains to
down
at the shoreline, and fresh seaweed from the north Atlantic
sea
is also a natural part of the grazing.
“Lofotlam”
comes from farms in Lofoten that have been approved
after
strong criteria, which go way beyond the government
requirements
for safe food. Lofoten sheep breeding-guild has done
systematic
breeding-work for many years that has given good
results.
Farmers in Lofoten are proud of sheep farming which takes
care of the environment, utilizes the resources of the outlying
field
and keeps the landscape well taken care of.
The
nature-given conditions for sheep farming in Lofoten are
particular
good. Here we have no predators disturbing the sheep
while
they are grazing. The juicy pasture-grass and the light
summer-nights
give the “Lofotlam” a unique adolescence. The
light
of the midnight sun gives the sheep and lambs possibility
to
graze through the night, and makes the short growing-season
longer
and well utilized.
To
distinguish the “Lofotlam” from other lamb in a visible way,
each
lamb is given its own mark after they are approved at the
slaughterhouse.
By documenting each lamb’s origin, the quality
and
credibility are secured, and the costumer gets confidence in
the product. Because of the strict criteria that the farmers have to
comply
to, the “Lofotlam” has become an exclusive niche of high
quality
and distinction. This is the Norwegian prêt salé (salted
from
the nature)
“Lofotlam”
is characteristic with its good meat-abundance and
unique tenderness. The taste gives a feeling of venison in addition
to
the round and peculiar flavour. This meat is already much in
demand
in several restaurants. Several tests have confirmed that
Norwegian
lamb is at the top of the world when talking about
quality,
and among these, “Lofotlam” are the best in Norway. The
election
of “Lofotlam”, was executed by the information office for
meat
and fish, was in competition with lambs from four other
regions
in our country.
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