Texel lamb is one of the genuinely regional foods of the Netherlands — animals raised on the salt marshes and polders of the island, where the grass has a briny character that flavours the meat from within. It's a Protected Designation of Origin product, meaning only lambs born and raised on Texel qualify. Several restaurants in De Koog serve it, often simply — roasted with mustard and herbs, or as a rack with local vegetables.
The best places to try it are the restaurants that work directly with local farmers. Ask for Texels lamsvlees specifically; some menus simply say "lamb" without specifying the origin. The season runs roughly from spring through autumn — lamb raised and slaughtered on-island is not always available in winter. Paired with a glass of local beer from the Texels Bierbrouwerij, it makes a fine island dinner.