Nokan äitienpäivälounas / Nokka Mother’s Day Lunch

From the Bovik Farm

Bovik Farm’s finnsheep gets a flavor boost from clean, wild foods.
Sheep that have grazed on Finland’s south coast and archipelago have a special role on Nokka’s summer menu. Lamb will be prepared in different ways and served with the season’s best fresh produce.

Bovik Farm’s finnsheep gets a flavor boost from clean, wild foods.
Sheep that have grazed and grown on Finland’s south coast and archipelago have a special role on Restaurant Nokka’s summer menu. Lamb will be prepared in different ways during the summer and served with the season’s best fresh produce.
Bovik Organic Farm is one of Nokka’s longest serving sustainable, trusted producers. Bovik Farm’s finnsheep are an old Finnish breed of sheep that has adapted especially well to the northern climate.
Emmi Nurmi is a second-generation farmer, running the Bovik Farm and continuing the valuable work her parents started.
“Running the farm is often very hard work, but it was natural for me step up, since I wanted to make sure that what my parents started will keep on going. I’ve lived most of my life on this farm, and farming is a big part of my view of life”, says Nurmi.
The wellbeing of the animals and sustainable operations are a key focus at the Bovik Farm.
“It’s very important to me that the farm animals can live a life that’s natural to them. In the case of sheep, that means that they can graze and move around in herds on vast pastures. Organic farming standards bring stricter requirements to the animals’ wellbeing, which is perfectly in line with our principles and operations”, Nurmi explains.
The meat of finnsheep is very lean and flavorful by nature. The Bovik sheep graze in summer and early fall on natural meadows on the Finnish south coast and on islands in the Baltic archipelago. They feed on tree and bush sprouts and leaves as well as wild grasses, herbs and flowers. In winter at the sheep barn the sheep enjoy organic feed. Clean and diverse food sources add a special note to the meat’s flavor.
In addition to the wild food’s positive effects to the meat’s flavor, the grazing in selected coastal environments also helps keep the meadow’s alive and prevents them from getting grown over by trees and bush, thus providing a much-needed habitat for various endangered plants, insects and animals.
Bovik Farm’s organic sheep received the Finland’s Best Ingredient Award in 2004.
At Nokka we use lamb meat in many different ways following our Nose to Tail principle.
On the main course plate on our Menu Nokka, lamb is prepared in two different ways. Fillets and roasts are served at perfect medium. Shoulder and neck cuts are braised to fall-apart tenderness to provide a different flavor profile and texture. House made lamb stock is used as a base for the sauce.
Wild herbs and the season’s best fresh organic produce that the kitchen uses in creative ways bring their own addition to the flavor experience. Therefore, the lamb main course will evolve a little over the summer following the changes in the growth season.