Loving Spanish Lamb: A Meat Like no Other

If there is an animal whose meat is synonymous with celebration in Spain, it is lamb. It's a classic for festive days or special occasions, a roast that brings family or groups of friends together. The most commonly consumed cut is usually the paletilla (shoulder), which corresponds to the animal's front leg. Lamb is also a star dish in many Spanish restaurants, where lechazo (suckling lamb)—less than 45 days old and fed exclusively on its mother’s milk—is often served. The result is tender and delicate meat with a mild flavor, deeply embedded in Spanish culinary identity. Madrid-based chef Sacha Hormaechea, a culinary icon, even speaks of a "lechazo circle" around Madrid, encompassing regions such as Castile - León and Castile - La Mancha, where lamb holds undeniable cultural and gastronomic significance.

Lamb is also important in other regions like Extremadura, Andalusia, Aragón, and Navarra. In fact, Spain is the leading producer of sheep and goat meat in the EU, holding a 26.7% share, followed by France (18.2%) and Ireland (14.6%). However, roasted paletilla is not the only preparation that delights Spaniards. Chuletillas (lamb chops)—grilled or oven-roasted—are another staple of traditional cuisine. Lamb is also the base for hearty dishes like caldereta de cordero, a traditional stew made with lamb shoulder, onions, tomatoes, red peppers, garlic, white wine, and olive oil. Another example is frito mallorquín, which uses lamb offal, fried together with potatoes and vegetables like peppers, cauliflower, peas, spring onions, or fennel.

In recent years, the Spanish Interprofessional Sheep and Goat Organization (Interovic) has also promoted using lamb in more casual formats, like sandwiches, including the Paquito de cordero, for which various restaurants develop different recipes throughout the year.

Quality as a Hallmark: Six PGIs Across Spain

Spain is a benchmark for lamb quality, boasting six protected geographical indications (PGIs) that reflect the rich diversity of its regions. Each PGI produces lamb of exceptional quality through distinct traditions and breeds. These designations ensure that the meat is traceable to its origin and adheres to strict rearing and feeding standards, showcasing the unique characteristics of each region.

In Extremadura, lambs raised under the “Cordero de Extremadura” PGI (Corderex) are exclusively from the Merina breed, nurtured in the region’s vast pastures. Their early diet consists solely of mother’s milk, transitioning to approved feeds after 45 days. The result is a tender, mildly marbled meat with an excellent aroma and texture, offered from lambs under 100 days old.

In the north of Spain, the “Cordero de Navarra” PGI reflects the traditions of Navarra, where two categories of lamb are celebrated. Suckling lambs, fed exclusively on milk, display a delicate and tender profile, with weight depending on their breed: Lacha lambs are smaller, while those of the Navarra breed are slightly heavier. The older “Ternasco” lambs, known for their robust flavor, are reared with the utmost care, producing nutritious, pink meat with a richer taste than the suckling lambs.

Moving to the central plains, the “Cordero Manchego” PGI represents the Manchega breed, thriving in regions like Albacete and Toledo. These lambs are distinguished by two age categories: suckling lambs, under 35 days old, and older lambs aged 60 to 90 days. Fed initially on milk and later on approved feeds, their meat is pale pink, juicy, and lightly marbled, celebrated for its characteristic bouquet.

In the rugged landscapes of the eastern Betic Mountains, the “Cordero Segureño” PGI highlights lambs of the Segureña breed. These lambs, reared in harmony with nature, gain their unique qualities from a balanced diet of milk and fiber-rich feed. Their meat, pale pink and free of strong odors, embodies the purity of their mountain origins.

In Castilla y León, lambs bearing the “Lechazo de Castilla y León” PGI are synonymous with tradition and quality. From the Churra, Castellana, and Ojalada breeds, these lambs are raised on mother’s milk alone for up to 35 days, producing meat that is exceptionally tender, juicy, and pale in color. Their popularity is a testament to the region’s commitment to excellence.

Finally, the PGI “Ternasco de Aragón” unites three local breeds—Rasa Aragonesa, Ojinegra de Teruel, and Roya Bilbilitana—under one tradition of superior lamb production. These lambs, reared for 70 to 90 days, are nourished on milk for at least 50 days before transitioning to approved feeds. Their meat is known for its tenderness, juiciness, and light marbling, offering a flavor profile that reflects the care and attention of their upbringing.

Together, these six PGIs paint a vivid picture of Spain’s lamb-rearing heritage, where regional differences in breeds, feeding practices, and natural environments converge to produce meats of unparalleled quality.

Spanish Lamb Around the World

While roasted lamb—usually suckling lamb—is the quintessential traditional dish, it is far from the only way to enjoy it in Spain. Many other recipes make use of lamb, ranging from traditional preparations to more innovative creations.

Spain's privileged position as the leading lamb producer means a significant portion of its production is destined for export. One example is EA Group, a cooperative of 1,600 farmers from the provinces of Badajoz and Cáceres (in Extremadura), Córdoba, Huelva, Seville, Cádiz (in Andalusia), and Ciudad Real (in Castile-La Mancha). They market both live lambs and carcasses within and beyond the European Union. According to its general director, Juan Carlos Pozo, “70% of our livestock, around 600,000 animals, is exported.” In their case, older lambs are exported, as “Spain is the leading consumer of suckling lamb in Europe, which means that older animals are sent to European countries like France, Italy, and Germany.” They also export to North Africa, mainly Algeria.

Similarly, Miguel Ángel Lorenzo, manager of Ovejas y Corderos S.L., reports that 98% of their flock is exported: “Except for those destined for certain high-end restaurants in cities like Madrid and Barcelona, we export to countries like France, Italy, the Netherlands, and Portugal, as well as to Middle Eastern countries like the UAE, Oman, Qatar, and Bahrain.”

A Healthy Meat

Beyond its culinary appeal, lamb meat is also nutritionally valuable. A study commissioned by Interovic and conducted by two research centers, Cicytex-Sipa (Center for Scientific and Technological Investigations from Extremadrura) and the Department of Animal Production and Food Science at the University of Zaragoza (Aragón), concluded that consuming Spanish suckling lamb, lamb, and kid goat is a healthy choice. Its proteins contribute to muscle growth and maintenance, as well as normal bone development in children. Niacin (B3) helps reduce fatigue, while vitamin B6 supports normal immune system function. Vitamin B12 aids in the normal formation of red blood cells, potassium helps the nervous system function properly, and phosphorus supports the maintenance of healthy bones and teeth, especially in children. This is Spanish lamb: delicious, versatile, and healthy.