Tennengauer Berglamm

 
Record Number: 72
 
Disclosure Date
For centuries traditional sheep husbandry in alpine regions of Salzburg.
 
 

Photo: BM...

Title
Tennengauer Berglamm
(Tennengauer mountain lamb)
 
 
Abstract or claim
The production of Tennengauer Berglamm is the result of Traditional Knowledge on sheep breeding and animal farming in the alpine area of Salzburg.
Tennengauer Berglamm is a young lamb, at most 6 months old, with light-coloured, smooth, and mild-tasting meat.
Tennengauer Berglamm is the result of crossing domestic sheep breeds.
It is raised under traditional extensive sheep-keeping conditions in the alpine region of Tennengau, thus contributing to the preservation of the cultivated landscape.
 
Name of product, Product class
Lamb, fresh meat
 
Name of region
Tennengau, Salzburg, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
Salzburger Landesverband für Schafe und Ziegen
(Salzburg regional association for sheep and goats)
Matthias Pleschberger
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
About 100 farmers in the Tennengau region
 
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 Palaeolithic times. Sheep husbandry probably originated in the Southwest-Asian steppes and was brought to Central Europe via Persia and the Balkans.
 
Since the middle of the 12^th  century a special form of intensive animal husbandry is reported from Tyrol and Salzburg, the so-called “Schwaigen”. “Schwaig” is a Middle High German word which refers to a special type of settlement and, even more, farming in alpine regions. Often "Schwaighof" farmhouses were established as permanent settlements by sovereigns themselves and used for breeding cattle and sheep, especially for the purpose of dairy farming (in particular for cheese production).
In Tyrol and Salzburg they have been documented since the 12^th  century. Later, the term “Schwaige” was sometimes used to refer to alpine pastures used only during the summer months. Dairymen and dairymaids are also referred to as "Schwaiger" and "Schwaigerin".
 
Until the end of the 14^th  century sheep husbandry was prevailing on Schwaigen. Sheep-keeping on extended alpine pastures, especially in the alpine area in Salzburg, has thus a century-long tradition. 
 
Towards the close of the Middle Ages lamb meat was abundantly used in Austrian cuisine in mountain farmer regions.
 
However, in 1858 a report of the Chamber of Trade and Commerce of the Dukedom Salzburg mentions that between 1854 - 1857 Salzburg had no sheep farms of its own.
Sheep milk was occasionally mixed with cows’ milk for processing cheese on alpine dairies. Moreover, it is reported that sheep fattening was rather uncommon in the 19^th  century.
 
During the past few decades the number of sheep changed but marginally in Salzburg: 39,662 sheep were kept in 1934, about 43,500 in 1947 and about 30,000 in 2006.
 
In 1948 an association of sheep breeders was founded in Salzburg.
In 1992 the group of lamb producers joined the breeding association.
 
In 1995 the Salzburg Chamber of Agriculture established the Salzburg breeding association for sheep and goats (“Salzburger Zuchtverband für Schafe und Ziegen”) which for the first time provided for the keeping of stud books. The new designation of the association was “Verband der Schafzüchter und Lämmermäster” (Association of sheep breeders and lamb fatteners).
In 1996 the care of the endangered species became the task of the association and the Salzburg regional association for sheep and goats (“Salzburger Landesverband für Schafe und Ziegen”) was established.
 
From 2000 onwards the crossing programme “Optimate” has been applied to allow for optimal breeding of the endangered species.
 
In 2001 the “Sortierstall Kuchl” (sorting stable) was established as a common marketing platform for sheep keepers.
 
- Region:
The Tennengau region is part of the Austrian Federal Province of Salzburg, Austria, and is congruent with the administrative district of Hallein.
 
Tennengau borders the region of Flachgau in the north, Bavaria (Germany) in the west, Salzkammergut (Upper Austria) in the east, and the Salzburg region of Pongau in the south. Tennengau is dominated by mountains, valleys and alpine pastures.
 
Climate:
The region of Tennengau shows sub-alpine climatic conditions. Short and rather cool summers and long, cool winters are typical of the region. The annual average temperature is 6^o C. The annual average precipitation is about 1,500 mm; rainfalls are distributed evenly. Winds are typically from the west and the north and, in the case of foehn winds, from south/southeast.
 
Habitat:
The alpine pastures of the Tennengau are located at altitudes between 1,000 and 1,700 m.
The mountain flora is the result of soil and climatic conditions and is characterized by a rich diversity of alpine plants including blue alpine daisy (Aster alpinus), alpine toadflax (Linaria alpine), gentian, iris varieties, angelica, purple-loosestrife etc.
The specific diversity of alpine grasses and herbs in the green fodder and the hay produced therefrom provide the basis for the unique taste of Tennengauer Berglamm.
 
The vegetation cover is stabilized by the grazing of sheep and, at the same time, the soil water storage is improved.
 
- Tennengauer Berglamm (Tennengauer mountain lamb):
Lambs of Tennengauer Berglamm are exclusively born in the region of Salzburg, mainly in the Tennengau region. Tennengauer Berglamm is exclusively raised in the region of Tennengau.
 
Breeding flocks consist of ewes of the local breeds of Tiroler Bergschaf.
 
The Tiroler Bergschaf is the result of crossing Tiroler Steinschaf and Bergamasca sheep. It is a robust, medium-sized to big-sized sheep with long, broad, lopped ears. Both sexes are polled.
 
The rams stem from meat breeds (Texel, Suffolk, Jura, Dorper,…).
 
The Tennengauer Berglamm is a free-range sheep with flocks living outside nearly all the year. It is well adapted to the dry, harsh weather conditions of the mountain areas of Salzburg. It is robust and sure-footed on alpine terrain.
 
Method of Production

Photo: BMLFUW/Rita Newman

Breeding/Fattening:
The method of raising the breeding flock is specific to the region. It entails extensive rearing systems.
Tennengauer Berglamm is produced on small- to medium-sized farms with an average of 16.1 hectares. About 21 sheep are kept on one farm.
 
From April to November 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 steep 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.
 
During winter the sheep are kept in loose housing systems. Dependent on weather conditions and site of the farms, the sheep may roam freely outside.
 
Feeding:
Lambs are suckled for about 2 - 3 months.
Lambs that are rejected by the ewe or whose ewe is sick or dead require bottle-feeding or grafting on to another ewe.
 
In the stables mixed provender (mainly barley) is fed in specific feeding devices (“Lämmerschlupf”) accessible to lambs, but not to adult sheep.
These feeding devices contain grass and mixture of cereals for fattening purposes.
If necessary, grass or hay may be given additionally.
 
The use of silage fodder is allowed for adult sheep and for lambs.
 
Moreover, licking stones are offered which provide the sheep with minerals and sodium chloride.
The administering of antibiotics as a preventive measure is banned.
 
Lambing:
Lambing occurs throughout the year (aseasonal breeds).
 
Transport and Slaughtering:
Short transport distances (about 10 - 15 km) to the sorting stable at Kuchl reduce the stress for lambs, which contributes to the high meat quality.
Sheep are currently slaughtered in two on-farm slaughterhouses in the region Tennengau exclusively for the regional market (gastronomy, end consumer).
 
The lambs are slaughtered before they reach sexual maturity, at most at 6 months. The slaughtering weight is between 16 and 24 kg, which corresponds to about 40 - 48 kg on the hoof.
 
From 2009 onward it is intended to use the system “bos” of Agrarmarkt Austria for identifying carcasses.
 
Description of meat and carcasses:
The meat is from lambs born in the Federal Province of Salzburg and raised in the Salzburg region of Tennengau.
The meat is very tender, mild in taste, but aromatic. As the lambs are slaughtered before reaching sexual maturity, the meat is extremely fine-fibred.
The fat of young lambs has a low melting point and does not taste tallowy.
Tennengauer Berglamm meat has a very unique aroma and flavour, which is an immediate consequence of the wild local plants uptaken by the animals.
 
The meat conforms E, U, R in the EUROP grading scale. It is “O” at a slaughter weight of 16 - 18 kg.
Fat cover is 2 - 3 in the EUROP grading scale.
 
Lamb meat is poor in fat (3.7 %) and rich in valuable proteins.
 
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 (Tierkennzeichnungs- und Registrierungsverordnung) 2007.
 
As a consequence, traceability is ensured from the point of sale to the sheep farm. 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 control:
Meat safety and quality are ensured by official veterinary checks.
 
- Marketing:
About 8,000 lambs are marketed throughout the year.
Lambs on the hoof are bought by the sheep breeder association, then graded and assigned to the intended way of marketing (retail, gastronomy, export, trade with living sheep).
 
In domestic food trade, lambs are marketed mainly in autumn after grazing on alpine pastures (grazing lambs) or in spring after hibernation in stables (fattened lambs).
 
Local restaurants offer lamb in so called “Lamm-Genusswochen” (lamb gourmet weeks).
 
Connection with the geographic area and Traditional Knowledge:
- Specific soil and climate conditions in the alpine region of Tennengau result in a richness
  of native alpine flora which enables extensive sheep keeping on alpine pastures.
- The ewes are local breeds (Tiroler Bergschaf) typical of the region.
- Characteristic rearing systems: Extensive management of flocks and use of alpine
  pastures during the vegetation period.
- This type of management produces young lambs with specific characteristics in terms of
  conformation, with light-coloured meat and fat and a tender, mild-tasting meat.
- The production of Tennengauer 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 constraints, 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
  the experience of the producer organisations.
 
- Utilization:
In addition to the production of meat from Tennengauer Berglamm, also the production of other traditional ewe’s milk specialties such as ewe’s milk cheese as well as the processing of the close-to-nature raw material sheep wool are playing an important role.
 
Regional and delicious dishes from lamb meat are known under the names Lammcarpaccio, Lammrücken, Schöpsernes (Lammbraten), Lammschlögel, and Lammkrone.
 
- Protection:
-
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Salzburg, region, Tennengau, sheep, lamb, Berglamm, mountain lamb, lamb meat, Tennengauer Mountain lamb, Tennengauer Berglamm
 
Bibliography / References
- Dirlmeier U., Fouquet G., Fuhrmann B. Europa im Spätmittelalter 1215- 1378, Oldenbourg
  Wissenschaftsverlag 2003. pp. 28 - 29.
- Ein Picknick - Korb voll Österreich (GENUSS.SPEZIALITÄTEN.PUR I/08)
  http://www.genuss-magazin.eu/parse.php?id=2500%2C1076964%2C%2C
- Flachgauer Nachrichten. Tennengauer Berglamm: Im Zeichen des Tennengauer Lamms,
  29 March 2007; pp. 34 - 35.
  http://www.zumhias.at/english/food/lammspezialitaeten.pdf
- “Genuss Region” Tennengau
  http://www.salzburger-fenster.at/rubrik/vorkoster/1207/-genuss-region-tennengau_5462.html
- Geschichte - Das Schaf eines der ältesten Haustiere der Welt
  http://www.ama-marketing.at/index.php?id=371
- Geschichte Salzburger Landesverband für Schafe und Ziegen
  http://www.schafzucht.net/index.php?id=45&L=0
- Grüner Bericht Salzburg 2004 - 2006
  http://www.gruenerbericht.at/cms/download/gr-ner-bericht-salzburg/index.php
- Lamm
  http://www.salzburgerlandwirtschaft.at/de/produkte/detail.asp?id=23&titel=Lamm
- Lammgenuss im Tennengau 
  http://search.salzburg.com/articles/1940497?highlight=Lammgenuss  
- Landwirtschaft
  http://www.salzburg.gv.at/themen/lf/landwirtschaft-2.htm
- MAIER-BRUCK F. Kärnten. Fleischgerichte. In: Vom Essen auf dem Lande. Das große
  Buch der österreichsichen Bauernküche und Hausmannskost. Verlag Kremayr & Scheriau:
  Vienna 1995, p. 84.
- Rund ums Schaf
  http://www.neuesland.at/archiv/years/2007/11/NELA_LAND_0316_32_X.pdf
- Schafe und Ziegen als Nutztiere
  http://www.alpinetgheep.com/index.php?verbands_kennung=26&site=landschaftspflege&landschaftspflege_kategorie=2&landschaftspflege_inhalt=7&kat_innerhalb=2 - Schwaige
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.s/s433158.htm;internal&action=_setlanguage.action?LANGUAGE=en
- Tennengauer Berglamm
  www.genuss-region.at
- Tierkennzeichnungs- und Registrierungsverordnung 2007 (Verordnung der Bundesministerin
  für Gesundheit, Familie und Jugend über die Kennzeichnung und Registrierung von
  Schweinen, Schafen und Ziegen
  www.sbg.ac.at/ver/links/bgbl/2007b166.pdf
- Wallner R.M. Alte Rassen Ziegen und Schafe 
  http://www.dafne.at/dafne_plus_homepage/index.php?section=dafneplus&content=result&come_from=&&project_id=385
- ZOTTL C. M. “Die Hungrigen schreiben selten Geschichte, und Historiker sind selten
  hungrig”. Mikrohistorische Aspekte der Alltagsernährung städtischer Unterschichten in
  der deutschen frühen Neuzeit: urbane Siedlungen im Vergleich, Wien/Edinburgh
  http://cma.gbv.de/dr,cma,008,2005,a,03.pdf
 
All internet references last accessed on 22 Dezember 2008.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Salzburger Landesverband für Schafe und Ziegen
Anna Reischl
Schwarzstraße 19
5024 Salzburg
Phone: 0662/ 870 571 – 257
E-mail: sz@lk-salzburg.at
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 

15.04.2011, Lebensministerium III/4