The high quality pastures present throughout the Anatolian area allow the exercise of an activity as old as man: sheep farming. Here ancient families of shepherds pass down this passion from father to son, hard work that is rewarded with very low margins but at the same time by something that is priceless:
living in the beauty of the places and contact with nature. The agro-pastoral and livestock sector play an important role in mitigating climate change and supporting adaptation and reducing vulnerability.

Pasture feeding systems are a real environmental service that animals can offer to society in relation to the sequestration of carbon with the accumulation of organic substance in the soil and the fight against soil erosion. In this ancient land of shepherds, sheep meat is a dominant element. Due to the good
quality of the pastures in which it lives and feeds, the Anatolian lamb has fine meat, low in fat and very tasty, excellent at around five months of age, rich in calcium, iron, group B vitamins, contains more protein than veal, despite being low in calories.

The beauty in cooking this meat rich in taste and history is enhanced by cooking in terracotta or clay in direct contact with the fire, an essential element to maximize the tastes and flavors of this meat, precious for all of us.