Best Spanish Sheep Types
Cordero de Extremadura is a lamb born and pastured in the region of Extremadura. There, sheep are bred and raised according to a strict set of rules and guidelines that ensure that the meat of these lambs is of exceptional quality. The animals graze freely pasturing on the green meadows, and their nutrition is only supplemented with a small portion of straw and grains.
The age of the animals at the time of the slaughter never exceeds 100 days. The meat of Cordero de Extremadura is pale to bright pink and has a relatively low fat content. This meat is extremely juicy and succulent with a pleasant aroma resembling that of wild grasses and herbs that the lambs pasture on.
Cordero Manchego is a lamb born and pastured in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. These lambs are sixty to ninety days old and must weigh between 22 to 28 kilograms at the time of slaughter. Bred and raised in a way that ensures that the meat as a final product is of exceptional quality, the animals graze freely pasturing on the green meadows and mountains eating wild grasses and herbs that give their meat a characteristic aroma.
During the winter months or when green pasture is unavailable, their nutrition is supplemented with a small portion of straw and grains. The meat of Cordero Manchego is bright pink, and in spite of its low fat content, very juicy and succulent.
Cordero de Navarra is a pure-bred Navarra and Lacha breed lamb born and raised in the province of Navarre. There are two different categories of these lambs; Cordero Lechal, baby lambs whose carcasses do not weigh more than eight kilograms at the time of slaughter, and Cordero Ternasco, which usually weigh between 9 and 12 kilograms at the time of slaughter.
The meat of Cordero de Navarra is exceptionally tender and juicy with characteristic aromas resembling those of wild grasses and herbs that the lambs pasture on.
Lechazo de Castilla y León is the meat of the lambs of the Churro, Castellano and Ojalado breeds produced in the Autonomous Community of Castilla y Leon. This meat is very tender, succulent and smooth in texture.
It is white to light pink in color and has a very mellow and delicate flavor. The lambs must weigh between 9 to 12 kgs at the time of slaughter and can be up to 35 days old. Lechazo de Castilla y León are breastfed up to the time they are slaughtered so that the meat remains tender and flavorful.
Ternasco de Aragón is the meat of Rasa Aragonesa, Ojinegra de Teruel and Roya Bilbilitana lambs, raised in the provinces of Huesca, Teruel and Zaragoza in Aragon. The lambs must be fed in stables on their mothers’ milk for at least 50 days and are slaughtered at an age between 70 and 90 days.
There are currently more than a thousand cattle farms that produce this meat. Ternasco de Aragón has a characteristic pink color, low percentage of fat, and a mild flavor due to their specific diet. There are numerous ways to prepare ternasco de Aragon; it can be roasted, grilled, or used in different stews and soups.
Cordero Segureño is a lamb born and reared in the area that consists of the provinces of Albacete, Almería, Grenada, Jaén and Murcia. These lambs are fed mostly on their mother's milk and plant-based supplements rich in fiber.
These lambs are sixty to ninety days old and must weigh between 22 to 28 kilograms at the time of slaughter. The meat of Cordero Segureño is bright to transparent pink with little or no visible fat. The aroma is very mellow and free of any odor, and the texture is very soft and juicy due to their low weight at the time of slaughter.
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