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The sheep-breeding is one of the traditional subsectors in Bulgaria. Lambs meat is a diet and delicacy product with high nutritious qualities and taste, especially its very low content of cholesterol.

A large part of the lambs are raised on small local farms in the close proximity of their natural habitats. After birth the new-born lambs are not separated from each other. Thus the baby lambs are fed naturally on mother’s milk which is very important for their growth. This coupled with the free-range grazing in naturally-clean regions, rich in meadows and pastures, presupposes a very high-quality and stress-free raising of the animals.

The rich genetic diversity – unique native breeds –  robust and unpretentious, as well as the very good conditions for organic farming and stock-breeding are prerequisites for raising of lambs, the meat of which is with fine taste and healthy qualities.