Our ragout is both puristic and timeless, made with meat from happy lamb´s from the sheep farm Hullerbusch, onions, white wine from the Lückert family in Franken, Luisenhall salt and butter from the Siebengiebelhof.
We simmer our ragout at a low temperature over many hours and this – along with the quality of the ingredients – makes for its superior taste.
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If you’re looking for something slightly less puristic, add some curry paste or powder. Or turn the ragout into a tasty goulash with a little vinegar and paprika spice.
As a side dish, pick whatever you like best: pasta, rice, polenta, potatoes or dumplings.