Tiny T-bone saddle cutlets from Spanish Merino cook quickly, need little embellishment and are irresistibly delicious.
Merino sheep are prized for their lean, mild-flavored meat. Lambs are weaned at about 6 weeks then moved to farms where they are raised to the highest EU standards of animal welfare. A controlled diet of dry cereals, including wheat, corn and soy, produces pink coloring, enhanced tenderness, and mild flavor. The lambs reach optimal weight for harvesting at 3-5 months, younger than most lamb produced in other countries.
About the Producer
Moralejo, Spain’s premier lamb producer, is based in Zamora, a province of Castilla y Leon, Spain’s largest region for lamb production. The family-led company honors ancient farming traditions and applies advanced meat processing technology to produce merino lamb with exceptional eating quality.
