MERINO LAMB RACK (13 RIBS)

Cap-on lamb ribs come from the rib section, typically the upper portion of the loin that
includes the thoracic ribs. This cut retains the flavorful fat cap, enhancing both moisture and taste during cooking. It is a versatile option that can be prepared whole as a roast, served intact, or portioned into individual bone-in chops—offering a range of presentation and culinary applications.

8 bags x case
2.20 lb x bag
17.63 lb x case
Frozen -0,4 ºF

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 to 100 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.