MERINO LAMB HIND-SHANK

JARRETE DE CORDERO
MERINO LAMB HIND-SHANK

The Lamb Hind-Shank, located at the narrow end of the leg, is composed of muscle, tendons, and abundant connective tissue rich in collagen. This composition requires slow cooking methods—such as stewing, braising, or roasting—to transform the collagen into gelatin, resulting in exceptionally tender, succulent, and juicy meat. Its rich, deep flavor
is further enhanced by the bone marrow and intramuscular fat, making it a prized choice for hearty, flavorful dishes.

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.