MERINO LAMB BONE IN SHOULDER

PALETA DE CORDERO
BONE IN LAMB SHOULDER - MERINO

A richly flavorful and versatile cut, the Bone-In Lamb Shoulder is taken from the lamb’s frontnleg and includes the shoulder blade bone, which enhances both taste and succulence. Renowned for its high collagen content, this cut yields exceptional tenderness and depth of flavor when slow-cooked, braised, or oven-roasted. It offers a well-balanced composition of lean meat and fine intramuscular fat, making it a favorite among chefs seeking premium, melt-in-your-mouth results. Ideal for hearty, elevated dishes that highlight the natural character of quality lamb.

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.