Lamb gravy
Nobelhart & Schmutzig
Bones, meat, water, some salt and a lot of patience – that’s the ingredient list for our lamb gravy, made with lamb´s from the sheep farm Hullerbusch. Our meat stock takes several days to simmer on a small flame and is perfect for any sauce or soup. Another great way to use it is to glaze vegetables in the pan.
Keep the glass in the fridge once it’s open. Watch out – this stock is highly concentrated.
200ml jar
18,00 €
(€90.00 per 1L)
Idea
Add 500ml of water for a rich sauce, 3-4 liters make for a great soup/stock. To make lamb sauce, briefly fry an onion in a pan, deglaze with wine and then add jus and butter. Perfect with your Sunday lamb roast.
Summer
allNobelhart & Schmutzig
If Billy is to be believed, Nobelhart und Schmutzig only exists so that he can easily get his hands on the best food the Berlin and Brandenburg region has to offer. And so he can help himself to any of the 1308 different wines stored in our lovingly curated cellar….
But all joking aside, the motto at Nobelhart is: