Weidetierglück

Weidetierglück, the spice blend for pasture-raised lamb, beef and veal

Weidetierglück is made for meat that grew up on the pasture. We compose the blend in our manufactory in Klingenberg am Main. Three pepper varieties, chaste-tree pepper, tarragon, lemon peel and coriander create a seasoning profile that accompanies the intense natural aromas of fine lamb, beef and veal rather than masking them. Allspice and nutmeg add depth, lemon peel and tarragon bring freshness, chili and black pepper the warmth.

How to use

Weidetierglück is a robust meat seasoning for large cuts and the grill. Rub a leg of lamb generously and let it steep for at least two hours, season beef chop or ribeye just before grilling, use it as a delicate seasoning on saddle of veal, or as a base seasoning for lamb ragout and beef goulash.

Good to know: Do not season too sparingly, the blend needs a little courage in the dosing. Avoid large, direct heat and cook over medium temperature so the spices form a crust and do not burn.

Lamb chops with Weidetierglück in 4 steps

1. Rub the lamb chops generously on both sides with Weidetierglück and let them rest for 30 minutes at room temperature.
2. Sear them in a well-preheated grill pan for 3 minutes per side.
3. Finish them in the oven at 150 degrees for 5 minutes until they reach the doneness you want.
4. Serve them with a little rosemary and a dash of good olive oil.

What's in it?

The base is three peppers: black, white and green pepper. Chaste-tree pepper and chili add warmth, allspice and nutmeg add depth. Freshness comes from lemon peel and tarragon, along with coriander seeds and celery seed.

At a glance

• Robust spice blend made especially for lamb, beef and veal
• With three pepper varieties, chaste-tree pepper, allspice and nutmeg
• For leg of lamb, beef chop, saddle of veal and braised dishes
• Manufactory quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For classic steaks our Steakpfeffer Gewürzamt fits well, for beef and bison the Rinder- und Bisonglück and for pork the Schweineglück. For game and braised dishes juniper berries add a resinous note. You will find more in our meat and grill spices collection.

Frequently asked questions

Which meat is Weidetierglück made for?
Weidetierglück is tuned specifically to pasture animals, meaning lamb, beef and veal. It shines on large cuts such as leg of lamb, beef chop and roasting joints, and also works as a base seasoning for braised dishes.

What is the difference between Weidetierglück and the Rinder- und Bisonglück?
Weidetierglück is broader and suits lamb, beef and veal alike, while the Rinder- und Bisonglück is tuned specifically to robust beef and bison. For lamb and veal you use Weidetierglück, for pure beef the Rinder- und Bisonglück.

When do I add Weidetierglück to the meat?
For large cuts such as a leg of lamb you rub it in beforehand and let it steep. On the grill you apply it only just before cooking so the spices form a crust and do not burn.

Why does Weidetierglück taste slightly lemony?
That comes from the lemon peel and the tarragon. Both bring a fresh note that pleasantly lightens the strong natural aromas of lamb and beef.