Lamb tenderloin is a lean, slender muscle cut from the loin primal. Because the tenderloin runs along the spine and gets worked very little, the meat is extremely tender.
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.
