Swiss cuisine: This is how you make an Emmental lamb starter

Emmental is a region of rolling hills, countless glens and valleys among dark forests and cozy farmhouses. Rösti and Bernerplatte were born here. This is where the legendary sheep feed comes from. A strong but elegant meat dish made not from drumsticks, saddles or chops, but from shoulders and breasts, which are considered second and third class cuts of the big cuisine. Careful readers noticed: I am writing about mutton, even though the title mentions lamb. There’s a simple reason for this: Lamb once found its way into the kitchens of the nobility, such as in Bern; mutton was reserved for the poorer population. His structure was strong. The taste is even stronger! Baguette with mega garlic filling is fried to a juicy browning. The rest of the animal was turned into pre-dinner, long-boiled pre-dishes, eaten after soup and before frying on festive occasions. Sossig is what a pre-dish should be. And to make it taste special, this sauce either had a good garlic note or at least a bomb dose of herbs or spices added to the pan. But saffron was reserved for Sunday. Saffron was and still is known as the most expensive spice in the world. If a chef wants to add the ultimate perfection to his chicken broth, he turns to saffron. A small thread tip is sufficient. First, it is lightly ground and left in warm broth for half an hour to increase its flavor and color. Lamb meat, once rare, can be found almost everywhere. So it becomes a great Swiss dish that not only tastes great on Sundays but also tastes great!
Source : Blick