SHEEP

Sheep meat is classified according to the age and weight of the animal: Milk-fed lamb, spring lamb, lamb and mutton, ewe or wether.

PRONOUNCED FLAVOUR

DELICIOUS FOR COOKING

INTENSE RED COLOUR

CHARACTERISTICS OF SHEEP MEAT

Lambs have a different amount of fat depending on the cut of the animal in question. However, in young animals, the fat can be easily removed; while in older animals, it is distributed intramuscularly.

  • Milk-fed lamb

  • Less than 6 weeks old

  • Spring lamb

  • Less than 4 months old

  • Lamb

  • From 4 months to a year

  • Mutton, ewe or wether

  • Over one year old

BENEFITS OR ADVANTAGES

Lamb is a very popular red meat with huge health benefits. It serves as a great source of nutrients necessary for our body. Thanks to the practices used to breed, butcher and trim the lamb, the amount of fat has been reduced greatly in the last twenty years, which is why it is considered a healthy meat.

SOURCE OF PROTEIN

Essential for proper muscle development. Provides sufficient energy for the requirements of daily tasks as well as all kinds of physical activities

SOURCE OF VITAMIN B12

Veal also has a large amount of vitamin B12, which plays an essential role in the production of red blood cells.

HIGH LEVELS OF IRON

Integral component of haemoglobin and the formation of red blood cells in the body.

PREMIUM QUALITY

PRODUCT OF SPAIN

CONTACT US

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