A culinary story à la Thurnerhof
Sustainability and regionality from the Alps
The Thurnerhof in Saalbach focuses on sustainability. With us, it is not just the quality of the meals, but also the origins of the ingredients that take centre-stage. We place a great deal of emphasis on getting the best produce from our immediate surroundings and in working closely with local farmers and producers. One highlight of our cuisine is the traditional dish know as ‘Schöpsernes’ - a lamb stew - which we prepare with a great deal of care and attention. Today we would like to give you an insight into how this dish came about.
Regional partnerships for the highest quality
We get our mutton and lamb from Metzgerei Feiersinger in Hinterglemm, a family-run butchers that is known for its traditional artisan meat and commitment to respectfully rearing animals. The animals are reared on lush Alpine pastures at the surrounding mountain farms, where they get to enjoy the natural setting and have plenty of space to move about the mountain in the summer. The way they are reared in a way which is appropriate to suit their needs is reflected in their excellent quality meat, which we then use in our cuisine. The lamb and mutton we get from Hannes Feiersinger comes from the animals who graze all summer long on the Schattberg mountain. Fresh air and the best herbs - simply wonderful!
Short transport routes, just a few kilometres to the butchery, ensures that the meat arrives here with us in the Thurnerhof fresh, without long storage times in between. This direct and regional collaboration is a fundamental part of our philosophy, where we emphasise sustainability and environmental protection.
Our recipe for ‘Schöpsernes’ - Delicious food from the region
It is important the lamb comes directly from the Alpine pasture and has not been kept in barns, otherwise "fett" it takes on that "typical sheep aroma"
2 kg Lamb meat, mix from a butcher
600 g Firm boiled potatoes, roughly diced
2 Onions, 1 garlic clove, 3 carrots, 3 yellow beets, 1 celery root - all roughly cubed
1.5 litres of vegetable stock
1 Bay leaf, fresh thyme, fresh rosemary, salt, pepper, olive oil
Red wine to deglaze the pan
Serving tip: This dish pairs wonderfully with a fresh white radish salad.
For the marinade, grind the thyme, rosemary, garlic, bay leaf and olive oil in a hand blender and leave the lamb to marinade in the mix the day before making the dish. To prepare the meat: sear in a large pan, then remove. Roast the cut vegetables in the same pan, add a little bit of tomato purée and deglaze with the red wine. Leave the wine to reduce. This will let the alcohol evaporate. Pour in the vegetable stock and add the lamb to the pan again. Let the mix simmer for 30-50 minutes, depending in the size of the chunks of lamb. Haunch and shoulder take longer, while back and ribs will be ready quicker. Remove the meat and the vegetables and keep warm. Sieve the sauce, reduce and thicken with cornflour. Add the meat and vegetables back in the pan, heat briefly and serve hot.
Sustainable indulgence in the Thurnerhof
In the Thurnerhof it is not just taste that matters, an awareness of the provenance of our ingredients does too. Our ‘Schöpsernes’ is the perfect example of how tradition and sustainability can be harmoniously combined. We invite you to experience the authentic flavours here with us in Saalbach and to enjoy the benefits of sustainable, regional cuisine. HERE geht's to the no-obligation enquiry. We look forward to welcoming you!
