Sheep Meat

Paška janjetina is the meat of local lambs historically bred and pastured on the island of Pag. These lambs must weigh from 4 to 10 kilograms at the time of slaughter and they must not be more than 45 days old. The lambs are slaughtered mos... READ MORE

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 a... READ MORE

Lička janjetina is fresh meat originating from the region of Lika in Croatia. The meat is obtained from lambs of the Lika Curly (lička pramenka) breed, and they are fed sheep's milk, cereals, and meadow hay. During the summer, th... READ MORE

Arnáki Thassou is lamb coming from local sheep breeds born and reared on the island of Thassos. The animals are mainly free-range, and their diet, consisting of ewe’s milk and local aromatic herbs such as thyme, sage, rosemar... READ MORE

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 S... READ MORE

Jagnięcina podhalańska is lamb aged less than 60 days, from the breeds Polish mountain sheep, colored mountain sheep and Podhale zackels. When slaughtered, the final weight of the carcases must be between 4 and 8 kilograms. The u... READ MORE

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 consist... READ MORE

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 w... READ MORE

Scotch lamb is fresh meat from lambs that are born and reared in Scotland. It can be sold as a whole carcass or fine cuts of lamb - hind, saddle, fore, leg, loin and shoulder. Special attention is paid to the welfare and wellbeing of the ... READ MORE

Welsh lamb is meat from sheep breeds that are born and reared in Wales and is firm and white with good color and has a sweet, succulent flavor. It is sold as fresh meat, either as whole body or leg, shoulder, loin, saddle or cutlets.The f... READ MORE

These lambs are born of ewes of indigenous Greek breeds, and are fed exclusively on their mother's milk. The antioxidants in the aromatic plants the sheep graze on give the ewe’s milk and, consequently, the lamb’s meat a distinctive fl... READ MORE

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 p... READ MORE

Lofotlam refers to lamb meat from lambs born, raised, and grazed in the pristine environment of the Lofoten Islands. The meat can be fresh or frozen, prime cuts, and various other cuts. The lambs have to be at least 16 kg and are between 4 and 10 ... READ MORE

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... READ MORE

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 wei... READ MORE

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 po... READ MORE

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 ... READ MORE

Connemara Hill Lamb is lamb bred, born and reared in an area in the West of Ireland known internationally as Connemara. In the area, there are references from the 19th century about consuming this lamb when the blackface sheep that these lambs are... READ MORE

Welsh mountain sheep is a breed of sheep that is native to the mountainous regions of Wales. Renowned for their outstanding hardiness, the sheep are typically white, small-bodied animals without wool on their face and legs, although some ... READ MORE

Dalmatinska janjetina is the meat of autochthonous local lambs of dalmatinska pramenka breed, historically bred and pastured in Croatian Dalmatia, in Zadar Count... READ MORE

Coming from the Shetland Isles, this uniquely flavored lamb is sold as whole fresh meat or as cuts. Shetland lamb meat is lean because the animals are free to roam over great distances of pastures, hills and shoreline when searching for f... READ MORE

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... READ MORE

West Country lamb is fresh meat that is born and reared in the West Country area in England. It can be sold as a whole carcass, fine cuts or sides of lamb and goes well with herbs, olives, potatoes and with salsas. Although it must be bor... READ MORE

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&... READ MORE

This is fresh lamb meat taken from the Churra Galega, Bordaleira de Entre Douro, and Minho breeds of sheep grown in the district of Vila Real in Portugal. Barroso lamb has a great reputation, and it is also trad... READ MORE

What speaks volumes about the ancient tradition of sheep breeding in Sardinia are the archaeological findings of lamb bones and cheesemaking tools which date back to the Nuragic civilization who lived on the island during the Bronze Age, circa 300... READ MORE

Beira lambs are cross-bred from the Churra do Campo, Mondegueira, and Merino do Beira Baixa breeds. Beira lamb has a light pink color, a unique milky aroma, and a smooth and tender tex... READ MORE

This meat is taken from lambs of the rare Churra Galega Mirandesa breed of sheep. The meat is pink, tender, and extremely succulent, and its unique flavor is highly prized by gourmets and chefs. The lambs are reared on local pastures, whe... READ MORE

Bragançano lamb is fresh lamb meat from the Churra Galega Bragançana breed, defined by their rich wool coat and tall, thin and hairless limbs. The animals are highly adaptable, coming from the extremely cold and har... READ MORE

This is the meat of white Merino lambs raised in the Alentejo region. These lambs graze in the mountains and meadows, and mostly feed on wild herbs and grasses. The meat is characterized by its soft consistency and low fat content. This p... READ MORE

The Heidschnucke is an old breed of sheep, originally raised in the Lüneburg Heath. Until the mid-19th century, it was the most important livestock breed in this region, and was used for both meat and wool production. Mainly used in ... READ MORE

Lakeland Herdwick is tender, fine grained meat from lamb or sheep that are born, reared, finished and slaughtered in Cumbria. It can be sold as a whole carcass or fine cuts of meat, but it should not be sold fresh because the flavor is be... READ MORE

Orkney lamb is obtained from lambs that are born, reared and put on market on the Orkney islands off the north shore of Scotland. It must be sold fresh and chilled, as a whole body or cuts of lamb. The unique North Ronaldsay sheep from wh... READ MORE

The name of Abbacchio Romano refers to male or female lambs of the following sheep breeds: Sarda, Comisana, Sopravissana, Massese Merinizzata Italiana and their crossbreeds, all born and bred within the Lazio re... READ MORE

This lamb comes from Merino sheep crossbreeds raised in the municipality of Portalegre. Sheep have been raised in this region for centuries, and they are used to produce both meat and wool. They are mostly fed on crop cuttings, wild herbs, and gra... READ MORE

Prés-salés du Mont-Saint-Michel is fresh meat from lambs slaughtered before they are 12 months old, born, reared and slaughtered in the French regions of Manche and Ille et Vilaine.This meat is unique due to the fact that th... READ MORE

This is a Churra breed lamb raised in the districts of Vila Real, Bragança, Viseu, and Guarda. These sheep are used in the production of milk, meat, and wool. Flocks of Terra Quente consist of 150-200 sheep, and they are usually se... READ MORE

Creska janjetina is high-quality lamb meat from a sheep breed called Cres sheep, native to the island of Cres. This breed has been raised on the island for centuries, and it is nowadays reared primarily for the production of lamb. Regarde... READ MORE

Flinders Island lamb is fresh meat obtained from lambs born and reared on Flinders Island. The lambs belong to British and European breeds and they either feed on milk or they're raised on salt grass pastures. Lamb produced from entirely ... READ MORE

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 ... READ MORE