Mudurnu Plateau Flock

In Mudurnu, Bolu, 400 sheep and goats and 40 cattle graze the plateau all summer and are fed in the barn with feed support in winter. We take lambs at 5–6 months and veal at 18 months; each batch is visited before slaughter.

The meat is dry-aged in our kitchen for 14–30 days. The flock owner, Nuri Bey, holds to raising animals on their mother's milk long enough and using no hormones or antibiotic additives; a veterinary report comes with every shipment.

Place in the kitchen

The tandır lamb, tartare and 12-hour cheek come from this flock. The abattoir is in Bolu, open to visits and inspected; the meat reaches the kitchen in 36 hours through the cold chain.

Each winter flock owner Nuri Bey shares the lambing calendar with our team; this calendar determines which meat is used in which month on the menu.