Lamb is one of the tastiest meats as any gastronomist knows well. In Spain, it is the basis for many regional dishes due to the wealth of designation of origins that exist for it in our country: lamb from La Mancha, Navarra, Sierras de Segura y La Sagra, and famous suckling lamb from Castile and León.


On account of its taste and texture, it has become one of the most coveted meats in the country. Besides being delicious, lamb has enormous health benefits. It is a great source of the nutrients needed for our bodies.

  • Quality designation


    PDO Manchego

    PDO Cordero de Navarra

    PDO Cordero Sierras de Segura y Sagra

    PDO Lechazo de Castilla y León

    PDO Cordero de Aragón.

    • The consumer of this product especially values its taste, how different it is to other types of meat, and its nutritional properties. They consider it a reliable food and there is a very positive perception of it. In fact, the “taste” of this product is the attribute most valued by consumers of lamb or mutton.Meat from the (male or female) lamb destined for human consumption usually comes from animals younger than 300 days old and weighing between 5.5 and 30 kg (depending on age). After this, sheep meat is called mutton.Characteristics of the PGI for Spanish lamb: it is a symbol that verifies that the products with the (PGI) seal are on the list of food products with certified origin, characteristics and quality, and protected by European Union rules.More and more, consumers require greater transparency regarding the products they purchase or consume, hence the need for protective bodies that recognise and certify their source, quality and other aspects regarding food control, transformation and safety.The PGI for Spanish lamb involves a strict control programme that involves monitoring the lambs from birth to when their meat is put into circulation at the point of sale. Futhermore, the origin, breed, production, feeding, health, transport, slaughter and distribution to establishments for sale to the public is controlled.In this regard, lambs must be slaughtered before they are 35 days old to be suckling lambs, and between 60 and 90 days old to be spring lambs. Cold carcass weight should range between 10 kg and 15 kg for a spring lamb and 4.5 kg to 7 kg for a suckling lamb after chilling. Likewise, the carcass must be presented whole, without any congenital anomalies or other deformations, without any hint of jaundice (yellowness), and it must bleed appropriately.

cordero manchego