Lamb's feet
Lamb feet (Krasa / Ker3ine) – Traditional, collagen-rich & Halal
A classic of Moroccan and Middle Eastern cuisine: Our fresh lamb feet are the key ingredient for nutritious and flavorful braised dishes. Connoisseurs appreciate not only the tender meat of the lamb feet, but above all their gelatinous texture, which gives sauces an unparalleled richness and is considered a true "superfood" for the joints.
Why our lamb feet are the best choice:
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100% Halal certified: The highest purity is our top priority. Slaughtering and processing are carried out in strict compliance with Islamic guidelines.
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Ready for cooking: Preparing lamb's feet is time-consuming. We take the work off your hands: Our lamb's feet are thoroughly cleaned, professionally singed, and prepared ready for cooking.
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A natural source of energy: Rich in natural collagen, minerals, and proteins. Ideal for fortifying soups and stews that provide energy, especially during the colder months.
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Authentic enjoyment: Whether for the traditional Hargma dish or as a base for a hearty Paça soup – this product brings the taste of home to your kitchen.
Product details at a glance:
| Characteristic | Details |
| Condition | Fresh, thoroughly cleaned and vacuum-packed |
| type of meat | 100% Lamb (Halal) |
| Special feature | Rich in natural gelatin and collagen |
| preparation | Very long cooking time (braising or pressure cooking) |
| storage | Store at max. +4°C |
Inspiration from the kitchen
Lamb feet develop their full aroma through very long simmering:
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Moroccan Hargma (Ker3ine): The absolute classic! The feet are cooked for hours with chickpeas, wheat kernels, raisins and a spicy sauce made from paprika, ginger and turmeric until the meat is buttery soft.
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Kelle Paça (Turkish style): A hearty soup with lots of garlic, vinegar and lemon – often enjoyed as a fortifying breakfast or after long nights.
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Steamed: After cooking, served only with salt and cumin to enjoy the pure, distinctive flavor.
Our preparation tip: Lamb feet need time to develop their full texture. We recommend cooking them in a pressure cooker (approx. 60–90 minutes) or slow braising overnight over low heat. The sauce should be thick and almost sticky at the end – this is the sign of perfectly dissolved collagen!
Important note regarding the illustration
Natural product: As this is a natural product, the size and thickness of the lamb feet may vary. The product images serve as serving suggestions and to illustrate traditional dishes. The delivered goods are professionally cleaned and securely vacuum-packed.
