Alpine lamb project on the Hauser Kaibling

© Hauser Kaibling

Over 800 sheep on the summer slopes

What is the Alpine lamb project?

At Hauser Kaibling, over 800 sheep spend their summer vacation on the lush green alpine meadows of the Styrian Genussberg every year. The Alpine lamb project, which was launched in 2008 and originally started as an EU LEADER initiative, has created a successful model that combines tradition, nature and quality. The aim is to produce a high-quality, regional product with the "Ennstal Lamm" and at the same time sustainably maintain the alpine landscape. The sheep prevent the alpine pastures from becoming overgrown, promote biodiversity and thus make a significant contribution to the ecological balance in the Alps.
© Eva-Maria Nagl
© René Eduard Perhab
© Eva Maria Nagl
© Eva Maria Nagl
© KLZ/ Pajman
© Verein Schaferlebnis

The beginning

of the Alpine lamb project

In 2008, the sheep and goat breeding association and Hauser Kaibling Bergbahnen provided new impetus for sustainable landscape management by bringing more than 800 sheep onto the Hauser Kaibling. The aim was to graze alpine pastures and ski slopes in a targeted manner, provide scientific support and at the same time create added value for tourists.

Sheep farming has a long tradition in Austria and especially in the Liezen district. However, the decline in agricultural businesses, rising costs and a lack of personnel have led to many alpine pastures no longer being used . The result: scrub encroachment and overgrowth by shrubs and trees. In addition, global warming is pushing the tree line ever higher. The alpine lamb project is deliberately aimed at stopping this development and preserving the cultural landscape in the long term.

The implementation

Summer retreat for 800 sheep

To counteract this challenge, the Styrian Sheep Breeders' Association founded the Alpine Lamb Project together with partners such as the municipality of Haus im Ennstal, Hauser Kaibling Bergbahnen, LFZ Raumberg-Gumpenstein and the Stainach agricultural district authority.

Shepherds start preparing for the season at the beginning of May. All the animals are registered, weighed, dewormed and checked by a vet during the round-up. The sheep then spend around 120 days enjoying the summer on the alpine pastures, eating a total of over 1 million kilograms of grass, alpine herbs and leaves. With a total weight of around 40,000 kg , they make an important contribution to maintaining the mountain meadows.

The varied feed composition acts like a "spa stay on the mountain": The animals are healthy, develop optimally and provide high-quality meat. Ennstal lamb is professionally marketed by the Ennstal Sheep Farming Center - a product that stands for quality, regionality and sustainability .

© ServusTV / Brigitte Kornberger
© ServusTV / Brigitte Kornberger

Ecological slope maintenance

Sustainable pasture instead of heavy machinery

In addition to the alpine pastures, the sheep also graze on the slopes of the Hauser Kaibling cable cars. This is a particularly environmentally friendly form of slope maintenance: the use of heavy machinery is reduced and nature is protected. The LFZ Raumberg-Gumpenstein is scientifically monitoring the herd and investigating the effects on plant population, weight gain and meat quality.

Mountain shepherd at Hauser Kaibling

The most beautiful workplace in the world - with 800 fluffy colleagues

For the mountain shepherd, summer at Hauser Kaibling is not just about work, but also about living in harmony with nature. Every day, he or she accompanies around 800 sheep across the alpine meadows, looks after their health and ensures that the animals graze the slopes optimally.

The herd thus takes on important tasks for landscape conservation and biodiversity, while the shepherd determines the rhythm of the alpine pasture as guardian and companion. Visitors can experience this togetherness: when hiking, you can often meet the sheep up close, hear the sound of the bells and get an authentic insight into the traditional life of a shepherd - an experience that will remain unforgettable on the Styrian Genussberg.

© Eva Maria Nagl

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