Easter lamb recipe

Baked venison (fawn) with potato salad | salt lemon | fermented radishes | egg sauce made by the toque-awarded chef

Have you always wanted to prepare a delicious Easter lamb?

It should be creative and somewhat different? Then we have the right offer for you. David Kostner, the toque-awarded chef at the Schaufelspitz restaurant on the Stubai Glacier gives you five insider’s tips how to turn your Easter lamb meal into a festive one. You are sure to impress your family and friends. Enjoy cooking and ENJOY your meal.

The insider’s tips from our toque-awarded chef

Insider’s tip #1: meat quality
Insider’s tip #2: fresh and seasonal vegetables
Insider’s tip #3: cook in two stages
Insider’s tip #4: crisp coating
Insider’s tip #5: marinate the potato salad properly

To the Easter lamb recipe

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