Western European Lambs

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

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

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 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

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

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

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

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 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

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

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

Agneau du Limousin is fresh lamb meat, sold either as carcasses or fine cuts, bone-in or boneless, produced in the French region of Limousin. The lambs feed on their mother's milk when they're young, and later, on grassy pastures and grai... READ MORE

Agneau de Lait des Pyrénées are milk-fed lambs of Manech Red head, Manech Black head and Basque-Béarnaise breeds raised in the French region of Pyrénées Atlantiques. As the name suggests, the lambs feed ... READ MORE

Agneau de Pauillac is fresh lamb that is light and appetising in color and well marbled with white firm fat. The animals are grown, reared and slaughtered in the French region of Gironde, known for its wine and tree growing. For the slaug... READ MORE

Agneau du Quercy is lamb meat from the dry Quercy region in France, using lambs that have been slaughtered between 90 and 180 days of rearing. The lambs are reared on farms and feed on their mother's milk for at least 70 days before feedi... READ MORE

Agneau du Périgord is fresh lamb meat from lambs slaughtered between 80 and 180 days of age, and weighing between 15 and 21 kilograms. They are born and reared in the Dordogne, Corréze, Lot and Lot et Garonne regions in Fran... READ MORE

Agneau de Lozére is fresh lamb meat from the male and female Blanche du Massif breed of young lambs, their age right between suckling and adult, pasture fed lamb. They are born, reared and slaughtered in the French regions... 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

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

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

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

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

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

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

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

Agneau de l'Aveyron is meat from young lambs weighing 17 kilograms on average, born and reared in the Aveyron region in France. The lambs come from a local breed of sheep called Lacaune which is traditionally reared in sheep-fold... READ MORE

Agneau du Poitou-Charentes is fresh meat from lambs that are less than 10 months old when slaughtered, born and raised in the semi-open-air in the Poitou-Charentes region in France. When slaughtered, the lambs weigh between 14 and 22 kilo... 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