Best Western European 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.
This lamb comes from the Bordaleira breed, which has been raised in the districts of Coimbra, Guarda, and Viseu for centuries because of the quality of the milk it produces. The most famous product made with Serra da Estrela milk is Serra da Estrela cheese.
During the summer, these sheep graze on the open meadows where they feed on wild grasses and herbs, while they are usually kept inside during the winter. The meat of the Serra da Estrela is particularly tender, succulent, and juicy, and has a delicate taste and complex aroma.
This variety of lambs comes from Merina and Campanifa breeds and cross-breeds between them raised in the districts of Beja, Setúbal, and Évora. This lamb owes its unique mellow flavor to a unique diet mainly consisting of milk and only a small amount of cereals.
The meat is light pink in color and has a wonderfully juicy, tender consistency. It is characterized by its low fat content, which gives it a mild but complex flavor. This lamb is commonly prepared around Easter, and it is usually simply roasted together with potatoes.
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.
Agneau de Sisteron is fresh meat from young lambs that are slaughtered when they are between 70 and 150 days old. The animals are born and reared in the Sisteron area of Provence in France, where they feed on milk and local fodder, which in turn produces the delicate, tender, light-colored and smooth meat with a distinctively mild flavor and firm, slightly pink fat.
For a true gourmet meal, try the tasty Sisteron lamb meat grilled, seasoned only with garlic and the famous Herbes de Provence mix of spices.
Prés-salés de la baie de Somme is fresh meat from lambs of the Suffolk, Hampshire, Roussin, Ile de France, Rouge de l'Ouest, Boulonnais and Vendéen breeds that are less than 12 months old at the time of slaughter.
The lambs are reared in a sustainable way on the salt marshes of the Pas-de-Calais and Somme regions in France. The marshes are constantly flooded by tidal water, so the lambs also feed on sea grass, giving the meat its distinctive flavor and tenderness, praised by many chefs.
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.
Agneau du Bourbonnais are lambs reared in the Allier region and the nearby French cantons since the 18th century. Originally reared for wool, Bourbonnais lambs are today raised for their succulent meat marbled with firm, white portions of fat.
Except for the first 60 days when they only drink their mother's milk, the free-pastured lambs graze on grass and aromatic herbs from the rich Allier meadows. They are reared for 90 to 210 days until their meat develops the desired organoleptic qualities.
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.
Central Italian lambs come from the local Apennine sheep breeds, historically present in this area. Thanks to a special genetic heritage, the meat quality of these lambs is much higher compared to other breeds of the same age. The animals are born and raised in the regions of Abruzzo, Lazio, Marche, Tuscany, Umbria, and the hills and mountains of Emilia-Romagna.
Lambs of Central Italy are breastfed, then weaned and further food consists of locally grown hay, fodder and wild plants, with small additions of grains when needed. The animals are slaughtered about 50 to 130 days after birth. Agnello del Centro Italia is highly prized by breeders because of its high carcass yield and rapid weight gain.
Best Western European Sheeps
Pecorino allo Zafferano made by Caseficio il Fiorino is a specialty cheese that combines the rich, robust flavors of aged sheep's milk with the delicate, aromatic essence of saffron. This cheese is known for its firm texture, making it ideal for grating over dishes or enjoying as part of a cheese platter.
The saffron threads are carefully blended into the curd, imparting a distinctive golden hue and a subtle spice that complements the natural sweetness of the sheep's milk. The cheese is produced by Caseficio il Fiorino, a well-regarded Italian dairy known for its high-quality, artisanal cheeses crafted with traditional methods.
AWARDS
International Cheese Awards - Gold
2023
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