BONE IN LAMB CENTER LEG - MERINO

Centro de pierna de cordero
BONE IN LAMB CENTER LEG

The Bone-In Lamb Center Leg is an oval-shaped, chump-on and cap-on cut taken from thecentral, leanest portion of the lamb’s leg, following removal of the hind shank. This premium presentation retains the flavorful chump and a natural fat cap that enhances moisture and taste during cooking. With minimal intramuscular fat and limited external trimming, it offers a lighter alternative to more heavily marbled cuts.

YOUNG LAMB. MAXIMUM TENDERNESS

Our Iberian lamb meat comes from carefully selected lambs born and raised in the heart of the Dehesa in the Valley of Los Pedroches.

At around 80 days of age and weighing approximately 60 lb (27kg), the lambs are brought to our Classification Center, where they are fed a high-quality grain-based diet. Once they reach 90 to100 days and approximately 70 lb (32 kg), they are ready for harvest.

Lambs never enter the Meat Processing Center at over six months of age, one of the key factors behind the exceptional tenderness of our meat.