Weizer Berglamm

 
Record Number: 71
 
Disclosure Date
As early as in the Middle Ages sheep meat was staple food and sheep were kept mainly in mountain areas of Styria.
 

Photo: BM...

Title
Weizer Berglamm
(Weizer mountain lamb)
 
 
Abstract or claim
The production of Weizer Berglamm is the result of Traditional Knowledge on sheep breeding and animal farming in the mountain area of Weiz.
Weizer Berglamm is a young lamb, 3 - 5 months old, with light-coloured, smooth, and mild-tasting meat.
Weizer Berglamm is the result of crossing ewes of the breeds Tiroler Steinschaf, Merino sheep and Jura sheep with rams of the breed Texel. It is raised under traditional extensive sheep-keeping conditions in the mountain area of Weiz, thus contributing to the preservation of the cultivated landscape.
 
Name of product, Product class
Lamb, fresh meat
 
Name of region
Weizer Bergland (highlands), Styria, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
Karl Deixelberger
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
Ca 400 sheep farmers in the mountain region of Weiz
 
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
---
 
Descriptors
- History:
Sheep are one of the earliest animals to be domesticated and have provided people with meat, milk, pelts and wool since Paleolithic times. Sheep husbandry probably originated in the Southwest-Asian steppes and was brought to Central Europe via Persia and the Balkans.
 
Breeding of sheep on Alpine pastures which were ill-suited for cattle breeding has a long tradition in Styria. In the late Middle Ages sheep were still staple food and were primarily kept in mountain areas of today’s Styria, Tyrol and parts of Salzburg.
 
Numerous recipes for lamb and sheep meat were already written down in the “Grätzerischen Kochbuch” in 1804.
 
In the19^th  century meat could be afforded primarily by wealthy citizens and was eaten only on so-called “meat days”.
 
In 1897 J.R. Bünker reported about a farmer in Stubenberg (near Weiz) that he kept cattle, pigs and sheep in his stables. At that time, sheep and pigs were the main sources of meat.
Furthermore he mentions that meals like ”Steirisches Schöpsernes” (Styrian mutton; Schöpsernes is an old Austrian term for mutton) were served to neighbours after their assistance in transporting dung in late autumns or early spring or in hay making or “brecheln” (method to break the outer parts of the flax-stems in order to free the flax fibres).
At the end of the 19^th  century ”Lämmernes” (lamb meat) and “Schöpsernes” (mutton meat) nearly disappeared from citizen tables and was replaced with pork.
 
Since the beginning of the 20^th  century white sheep breeds from Switzerland and Württemberg (Germany) have been introduced which has resulted in a rapid enlargement of the flock of sheep.
In autumn excess sheep were slaughtered and the meat was marketed fresh or in cured form. ”Kastraunenes” (= Schöpseneres; meat from castrated male sheep) became a traditional dish on Martinmas (November 11^th ).
 
In the past sheep were derogatory called “cows of poor people”. Lambs could be sold to innkeepers in the village at reasonable prices; old ewes and rams were slaughtered, processed and cooked on the farm.
 
However, at that time sheep husbandry was mainly for wool production. But the increased use of cotton and synthetic fibres in textiles brought about a focus on meat production. Some small farmers started milk and cheese production.
 
About a decade ago innovative sheep farmers recognized the trend towards high-quality lamb meat and started to market lamb and products of sheep milk together.
 
In 1994 sheep farmers from Weiz established the cooperative “Weizer Schafbauern- Die Schaferei“.
 
An association of local farmers and butchers founded the ”Weizer Bergland Spezialitäten Vertriebs- GmbH” which has been operating an approved EU slaughterhouse since 1995.
 
In 2005 sheep farmers of Weiz received an award for ”Producer of the Year” by the Austrian Agrar Marketing association (AMA).
 
- Region:
The Region of Delight ”Weizer Berglamm” encompasses the highlands of Weiz in East Styria.
 
Weizer Bergland is part of the middle-Styrian karst and extends from the Raab valley in the West to the Feistritz - Anger area (Naintschbachtal) in the East, and is bordered to the North by the Passail basin and the Fischbacher Alps and to the South by the tertiary of the East-Styrian basin. 
  
Habitat:
Sheep of the breed Weizer Berglamm graze on numerous Alpine pastures and meadows which are situated at altitudes between 400 and 1270 m.
The regional climatic and soil conditions result in a mountain flora which is characterized by a diversity of Alpine plants.
The specific diversity of grasses and herbs in the green-fodder and hay provide the basis for the unique taste of Weizer Berglamm.
Extensive sheep husbandry contributes to the stability of the vegetation cover and to an improved water storage capacity of the soil.
 
Climatic and soil conditions:
The region around Weiz is characterized by illyric climate. The average annual temperature is 8. 2°C and the average precipitation is 880 mm.
Summers are mostly hot and dry showing a tendency to thunderstorms. Winters are rainy, mild and poor in snow.
 
Weizer Bergland is composed of dolomite-sandstone, Schöckl-limestone, dolomite, quartzite, metavulcanites, green slate, and phyllites.
 
- Weizer Berglamm (Weizer mountain lamb):
Lambs of the breed Weizer Berglamm are born and raised in the highlands of East Styria.
 
Breeding flocks consist of ewes of the breeds Tiroler Bergschaf (Tyrolean mountain sheep) Merino sheep and Jura sheep which are mainly born and raised in the region Weiz.
 
The rams stem from the meat breed Texel, mainly from sheep populations of the region.
 
In order to avoid inbreeding and to supplement the flocks, farmers resort to sheep from approved Austrian sheep farmers.
 
Weizer Berglamm is kept in paddocks with shelters or in freestall barns.
 
It is well adapted to the weather conditions of the Weiz mountain area. It is robust and sure-footed on alpine terrain.
 
Method of production:
Breeding/Fattening:
The method of raising the breeding flock is specific to the region.
Sheep are bred on small-scale mixed farms and are held and fed close to nature. Only about 20 ewes per farm are kept on holdings which have about 4.5 hectares of utilised agricultural area. Only for purposes of sheep milk production there are flocks consisting of about 100 ewes.
 
From April to October the lambs are kept on pastures together with their mother-ewes. This management method ensures breeding in natural environment and is an essential factor for the well-being of the animals. The population density is limited by the available grassland.
Grazing sheep find a wide range of aromatic alpine herbs and plants on the slopes and Alpine pastures.
This diversity of the flora contributes to the quality of the milk and, consequently, to the healthy development of the lambs.
 
Feeding:
Lambs are suckled by their mothers throughout their lives.
Four weeks after birth lambs get access to devices called Lämmerschlupf, where they can, individually and separated from the herd, feed on protein rich feed, mixtures of cereals, concentrate mixture and aftergrass (first and second cut).
 
Lambs that are rejected by the ewe or whose ewe is sick or dead require bottle-feeding.
 
For the purpose of final fattening it is permitted to feed concentrate in the form of crushed feed or pellets. 
 
Moreover, silage fodder is allowed for adult sheep and for lambs.
Salt licking stones and mixtures of minerals provide lambs and sheep with necessary inorganic substances.
 
Administering antibiotics as a preventive measure is prohibited. 
  
Lambing:
Targeted lambing management ensures that lambs are available for consumers throughout the year.
 
Transport and Slaughtering:
Lambs are transported to the EU approved slaughterhouse in Weiz by farmers themselves. Stress is mitigated by short transport distances and a stable with litter which is offered by the slaughterhouse to calm down sheep. This contributes to the quality of the meat, meat texture, maturing, durability and frying performance.
The lambs are slaughtered before they reach sexual maturity, at an age of 3 - 5 months on average. The slaughtering weight is between 18 - 22 kg, which corresponds to about 42 - 47 kg on the hoof.
 
Description of meat and carcasses:
The meat is from lambs born and raised in the mountain region of the Weizer highlands. The meat is very tender, mild in taste, but at the same time aromatic. As the lambs are slaughtered before reaching sexual maturity, the meat is remarkably fine-fibred.
The fat of young lambs has a low melting point and does not taste tallowy.
Weizer Berglamm meat has a very unique aroma and flavour, which is an immediate consequence of the uptaken native plants growing on high-Alpine pastures.
 
Proof of Origin:
The lambs are identified by means of an official mark (ear tag) in accordance with the Austrian Animal Identification and Registration Ordinance (2007).
As a consequence, traceability is ensured from the stable to the table. This means that at each state of production the meat can be traced back to the lamb and the holding on which it was born.
 
Quality controls:
Weizer Berglämmer are subject to strict quality and control criteria.
For the purpose of breeding meat performance is tested and checked by Austrian breeder associations.
The health status is checked by veterinarians and the official “animal health service".
 
- Marketing:
The association of farmers (Weizer Schafbauern reg. Gen.m.b.H). annually produces and processes about 7000 lambs and sheep and about 500.000 litres of sheep milk.
 
Products are marketed in-house and in cooperation with the quality butcher shop Feiertag in Weiz.
 
In addition Weizer Berglamm is marketed also in cooperation with the Styriancompany SPAT/TANN and under the trademark Toni´s Schafmilchjoghurt (sheep-milk yoghourt).
 
It is of economic importance that the products are present in both local and haut cuisine gastronomy.
 
Connection with the geographic area and Traditional Knowledge:
- Specific soil and climate conditions in the mountain area of Weiz 
  result in a richness of native flora which enables extensive sheep keeping on Alpine pastures.
- Characteristic rearing systems: Extensive management of flocks and use of alpine pastures during
  the vegetation period.
- Deep-rootedness: Lambs are fed on milk (suckled), grazed, and fed with fodder produced mainly on
  the holding.
- This type of management produces young lambs with specific characteristics in terms of conformation,
  with its fleshiness, with light-coloured meat and fat, and a tender, mild-tasting meat.
- The production of Weizer Berglamm is the result of Traditional Knowledge passed down to the
  partners in the sector: Traditional Knowledge and experience of sheep farmers (adapting the
  management of flocks to environmental conditions, historical selection of local breeds, the expertise
  of shepherds, the method of producing lambs, shepherding in mountain areas, out-of-season lambing,
  genetic improvement, the know-how of butchers (providing early advice to sheep farmers, selecting
  the live animals and the carcasses), and know-how in handling slaughter tools and equipment) and
  the experience of the producer organisations).
 
- Utilization:
Lamb meat as such or in processed form is regarded as regional delicacy. Products are fresh lamb meat, Leberkäse (meat loaf), Styrian mutton stew LINK and different sausages containing sheep meat (Lammkantwurst, Schafkäsewurst, Lammfurter, Lammextra).
 
In addition to the production of meat from Weizer Berglamm, the production of other traditional ewe’s milk specialties such as sheep yoghourt and ewe’s milk cheese (Brimsen, Steirischer  Selchkas, Schafbäurins Kugelkäse, Unser Naaser Weichkäse) and cosmetics, as well as the processing of the close-to-nature raw material sheep wool play an important role.
 
Moreover sheep milk is the basis for regionally produced chocolate.
The company Zotter produces high-quality chocolates based on sheep milk coming from the region of Weiz.

- Protection:
- 
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Styria, East Styria,  Weiz, region, Weizer Bergland, Weizer highlands, sheep, lamb, mountain lamb, Weizer Berglamm, Weizer mountain lamb
 
Bibliography / References
- Brecheln
  http://hfi.uni-graz.at/dynadok/weiz/bilder/brecheln
- Ennstaler Qualitätslämmererzeugerverein. Steirischer Schafzuchtverband. Tagungsbericht Fachtagung
  für Schafhalter zum Thema Absatzmöglichkeiten - Kreuzung - Gesundheit - Fütterung - Praktische
  Klauenpflege
  www.raumberg-gumpenstein.at/cms/index.php?option=com_docman&task=doc_download&gid=1274&Itemid=53 
- Erfolgreiche Schafhalter Freitag, 28. September 2007 Neuse Land
  http://www.neuesland.at/archiv/years/2007/39/NELA_LAND_0928_26_X.pdf
- Genuss Region Weizer Berglamm
  http://www.tourismus.weiz.com/?lng=de&menueid=332
- Grazer Bergland östlich der Mur [MUR]
  http://nfp-at.eionet.eu.int:8980/Public/irc/eionet-circle/berichtswesen/library?l=/d_-_endbericht/berichte/mur/verbale_beschreibungen/gk100109doc/_DE_1.0_&a=d 
- Klimaregion Weizer - Gleisdorfer Riedelland. A.6 Weizer - Gleisdorfer Riedelland
  http://www.umwelt.steiermark.at/cms/beitrag/10023502/25206/
- MAIER- BRUCK F. Steiermark. Fleischgerichte. In: Vom Essen auf dem Lande. Das große Buch der
  österreichsichen Bauernküche und Hausmannskost. Verlag Kremayr & Scheriau: Wien: 1995. S. 372ff. 
- Naas: Steiermark » Weiz (Oststeiermark)
  http://www.geomix.at/oesterreich/Steiermark/Weiz/Naas.html
- Schafhaltung weiter im Aufwind Freitag, 18. August 2006 Neues Land
  http://www.neuesland.at/archiv/years/2006/33/NELA_LAND_0818_20_X.pdf
- Schöpsernes
  http://www.ostarrichi.org/wort-4197-at-Sch%F6psernes.html
- Steirische Zuchtbetriebe
  http://www.alpinetgheep.at/?verbands_kennung=14&site=verband&verband_kategorie=91&verband_inhalt=136&kat_innerhalb=91
- Versuchsstation Gleisdorf
  http://www.ages.at/index.php?id=7394
- Weizer Berglamm
  www.genuss-region.at
- Weiz: Steiermark » Weiz (Oststeiermark)
  http://www.geomix.at/oesterreich/Steiermark/Weiz/Weiz.html
- Weizer Bergland
  http://www.verwaltung.steiermark.at/cms/dokumente/10879182_2890483/d50618ed/SchongebietsVO%20Weizer%20Bergland_Erl%C3%A4uterungen.pdf
- Weizer Bergland Spezialitäten
  http://php.leader-austria.at/hpold/lags/teichsomma.htm
- Zotter Schokoladen
  http://www.zotter.at/schokogalerie.html 
 
All internet references last accessed on 18^th  of March 2009
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Servicecenter für Tourismus & Stadtmarketing
Hauptplatz 18
8160 Weiz
03172/ 2319 660
www.tourismus.weiz.com
 
Autoren: Mag. Eva Sommer, Dr. Erhard Höbaus
 

28.07.2010, Lebensministerium III/4