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 farmers use natural selective breeding methods so that the leanness and the quality of the meat could be improved.
It goes well with rosemary, anchovies, lemon, polenta, or used in burgers, koftas or prepared as steaks.
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 animals and strict quality standards in selection of carcasses and the specific meat chilling process.
It should be differentiated from the term "Scottish lamb", which is used to describe any lamb that is born and reared in Scotland, but without the unique PGI certificate. It goes really well with lemon, garlic, red wine, spinach, tomatoes and couscous.
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.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.