Last week I spend a lovely week on Bornholm with my family. We had amazing weather and it just felt like we had gone south to a more exotic place. It was my third time on Bornholm and I just love the island. It is beyond idyllic and it has so many exciting food and beverage products so it is really heaven on earth for a foodie like me.



Last year we visited Hallegård outside the city of Østermarie and I could not wait to go back.
Hallegård has a small farmshop and makes outstanding sausages.

They have put themselves on the map of good food i Denmark and with good reason. Their sausages, dried cured ham and bacon can easily compete with spanish iberic ham or chorizo.


The owner Jørgen started this little farm almost 20 years ago and has a great passion for true and honest food. Jørgen is a kind man who loves to tell the background for his products and the story is always served with a smile and you can sense that Jørgen has great humor.

Hallegård also serves lunch and their dishes all focus on their homemade products.

This year the have started building their own slaughter house, because it kind of completes the cycle of raising the animals and seeing them of before the end up as Hallegård ham og sausages. Jørgen also have a wish to raise free range pigs. They also have their own brewery with a good deal of very tasty and interesting beers.



We visited Jørgen a couple of times but one of the times we went to buy lamb. Entering the shop we are greeted by Jørgen. The kids are treated with a dried sausage a sort of snack sausage. They lovet it. I ask for a lamb rack and Jørgen brings the most amazing and beautiful lamb I have ever seen. The lamb is accompanied by a good talk with Jørgen and we are send of with a smile.


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When driving from Hallegård my mind is racing with ideas of what I can do with the lamb. I decided to roast the lamb rack with garlic, ras el hanout, lemon zest and oliveoil. I wanted the lamb to be the main player ind the dish so I served it with some roasted potatoes and some round squash with garlic, lemon, cream and vinegar. The reason I choose as el hanout is because this gives lamb some warmth in the taste.

We had company of my parents so the dish is for 4 persons and 2 kids:-)

lamb rack with 10 cotelets
2 cloves of garlic
the zest of half a lemon
halt af teaspoon of as el hanout
some good olive oil
salt and pepper

Marinate the lamb with the above mentioned ingredients and let it rest for 30 minutes.

1 round squash
2 cloves of garlic
lemon zest from half a lemon
1 tbsp butter
1 tbsp olive oil
2 tbsp of cream or more. The vegetables are not supposed to swim in cream.
half a small summer cabbage
1 tsp og beef stock
salt and pepper

Cut the squash in wedges and roast them in a pan with the olive oil and the garlic. Add the lemon zest and the butter. let it roast and get slightly colored. Add the cabbage abd the cream and heat it until the cabbage has softened. Add the beef stock and let the pan simmer at a low heat until the veggies are soft but still with a bite.

I served the lamb and veggies with some oven roasted potatoes with salt.



The lamb was so tasty and we ended up having to fight of our daughter of 5 and our son of 2, They seemed to think all the chops were for them.

If you are ever on Bornholm do yourself a favor and visit Hallegård. It is a mekka of sausages and ham and amazing meat. You will probably meet Jørgen and if you are lucky you will get a bit of story about Hallegård.