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Lamb
LAMB
Lamb is a red meat from young sheep (up to 12 months old), with a mild flavour and balanced fat content, suitable for roasting, grilling and stewing, offering versatility and quality across different cooking methods.
FOREQUARTERS
Lamb forequarters come from the front of the animal and are usually cut into bone-in pieces. They have succulent meat with an intense flavour and a texture suitable for slow cooking. They should be braised or cooked slowly, allowing the meat to become tender and fall off the bone. They are particularly used in lamb stews and other pot dishes that make the most of bone-in cuts and a deeper flavour.
CHOPS + RIBS
Lamb chops, also known as ribs, are taken from the loin and include the rib bone. They are characterised by very tender meat, quick cooking times and a balanced flavour. They should be grilled or fried at a high temperature to preserve their juiciness. They are widely used in grilled dishes and à la carte dishes, and are a cut valued for their quick preparation and individual presentation.
RACK
The rack of lamb consists of the finest ribs, taken from the back, with the bones removed for better presentation. It is a high-quality cut, with tender and uniform meat. The recommended method of preparation involves searing in a frying pan and finishing in the oven, ensuring controlled cooking. It is used in dishes with greater added value, particularly gastronomically inspired dishes such as rack of lamb.
LEG
The leg of lamb comes from the animal’s hindquarters and is one of the cuts with the highest meat yield. It has a tender texture and mild flavour, making it well-suited to slow cooking. It should be roasted in the oven, allowing for even cooking and preserving its juiciness. It is widely used in roasts, often served with potatoes or other typical oven-baked side dishes.
Tender Texture and Mild Flavor (Lamb)
Pinkish-hued meat with a robust body, selected from young animals to ensure an extremely tender texture and a balanced sensory experience.
Lean and Distinctive Profile (Kid Goat)
Low-fat meat with a distinctive flavor, highly valued in traditional roasts and high-end gastronomy.
Professional Cooking Versatility
Precise and calibrated cuts, ideal for slow-cooking, grilling, or the classic oven roast, consistently maintaining juiciness.
Available
PRICE 0.01€
Tender Texture and Mild Flavor (Lamb)
Pinkish meat with a robust body, selected from young animals to ensure an extremely tender texture and a balanced sensory experience.
Lean and Distinctive Profile (Kid Goat)
Low-fat meat with a distinctive flavor, highly valued in traditional roasts and premium gastronomy.
Professional Cooking Versatility
Precise and calibrated cuts, ideal for slow-cooking methods, grilling, or classic oven roasting, consistently maintaining succulence.
Available
PRICE 0.01€
Nutritional Profile
Premium source of iron and zinc, fundamental for immune system support and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that ensure superior results in high-temperature grilling, succulent stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, lingering flavor profile.
Available
PRICE 0.01€
Nutritional Profile
Premium source of iron and zinc, essential for strengthening the immune system and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that ensure superior results in high-temperature grilling, succulent stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, persistent flavor profile.
Available
PRICE 0.01€
LAMB
Consumption Benefits
HIGH-QUALITY PROTEIN
SOURCE OF IRON
B VITAMINS
FREQUENTLY ASKED QUESTIONS
Find what you are looking for
Lamb comes from young sheep and has a milder flavour, whilst meat from adult sheep has a more intense flavour and is recommended for dishes where a stronger flavour is desired.
Lamb should be roasted, grilled or stewed.
The meat should be stored in the fridge at between 0° C and 4° C or frozen, ensuring freshness, food safety and the preservation of its natural properties.
Lamb should be cooked until it reaches around 63° C in the centre. This temperature ensures the meat remains tender and juicy, enhancing its natural flavour and maintaining food safety.