La Christmas it is an eminently gastronomic era. Lunches and dinners are dressed up to bring the best flavors of the Spanish cuisine. Good gastronomy is what the lamb from Extremadura.
La Mediterranean It offers a wide variety of delicacies to enjoy with the family and in large meals. The mutton It is always a safe bet and the undisputed protagonist at the table of all Spaniards. From the most conservative recipe with the traditional barbecue to the most innovative with new cuts and new fusions. They discover us another way to taste its flavor.
La PGI Lamb of Extremadura 'Corderex' presents a decalogue with the keys to have the best lamb recipe. Everything for the delight of the Christmas table.
Extremadura lamb in the market
Having quality ingredients is essential for a recipe to be perfect. Corderex, lamb from Extremadura, always recommend paying attention to the labeling before buying. This is essential to know the main characteristics of the meat: origin, date of slaughter, part of the animal, weight, etc.
In addition, the certification of a quality seal as a Denomination of Origin or PGI lamb from extremadura It is important. This guarantees us the qualities and qualities specified and required by the Regulatory Councils.
Knowing the product and its properties is key. The meat must be fresh and firm, with a dry appearance and a natural pink color. The corderex lambs they are rearing lambs. After weaning, they are fed only with cereal concentrates authorized by their Regulatory Council.
Only once the ideal weight has been reached and provided that its age is less than 100 days, is it slaughtered. The amount of fat is very important as it determines the juiciness of the meat when cooking it. Corderex meat is characterized by being a meat with little fat.
Its tenderness, the exquisite sapidity, the characteristic aroma or the juiciness are organoleptic qualities. All of them thanks, in good measure, to the origin of the Extremadura meadow, to the merino race. Also to that the animals are sacrificed with less than 100 days of life.
When choosing a piece of lamb, the cut is one of the most important aspects, since it will facilitate its preparation. It should be clean, the bones should not appear chipped or cracked.
In the kitchen
El lamb It is a type of meat traditionally of great meat yield. Which means that it is very versatile when it comes to taking advantage of all its meat in its various courts.
La mutton is famous for its traditional barbecue, however, the IGP Corderex, lamb from Extremadura, has presented new cuts. For example, the medallions, the tournedó, the leg fillet, the churrasco, the churrasquitos, the carillon fillet, necklaces, Moorish skewer, skewer or hamburgers. Cuts that adapt perfectly to the uses of today's kitchen.
One of the most important premises for the menu to be perfect is to know how to preserve meat. In this way their properties and their quality intact. Therefore, it must have a correct conservation process from when we buy it in the market until we are going to use it.
Although the ideal is to acquire the fresh meat on dates as important as Christmas Eve, Christmas or New Year. As an option it can also be purchased in advance and frozen. Until consumption it is necessary to keep the meat at a temperature less than 4 degrees in fridge or freeze. That first if we were to reserve it for a period of fifteen days or more. To defrost it should always be done slowly in the refrigerator and never cause sudden changes in temperature.
A good roasted lamb It is always a safe bet for a perfect evening. It is also the best option if the number of diners is high.
