La mutton It is the undisputed star of Christmas lunches and dinners. The Regulatory Council of the PGI Cordero de Extremadura 'cordex' it foresees an increase of more than 30% of consumption compared to last year.
With an increase in consumption of more than 50% during the holidays compared to the rest of the year, the mutton it is positioned as the most consumed at the end of the year. The tradition of lamb at christmas, the price and the optimal production on these dates are some of the factors that facilitate this.
Tradition and sustainability
Eating lamb is not just a tradition and a gastronomic experience. In addition, its consumption helps to preserve many areas of pasture. The presence of goats and sheep is decisive for the conservation of almost 70% of the habitats of natural interest in Spain. Profession of grazing It is one of the oldest professions in the world. Transhumance was recognized as Intangible Cultural Heritage in Spain.
How do we recognize good lamb meat?
The quality of the mutton depends on factors such as raza, place y breeding method. Also the feeding and the slaughter age. All of this will determine if the lamb is suckling, recental or pascual.
The lambs of Extremadura are certified under the seal of the Cordero de Extremadura Protected Geographical Indication. They have a valued meat performance and their pieces are considered of extra quality.
To identify it, Raul Muniz, technical director of cordex, advises "to look at the labels or back labels." The logo of CORDEREX together with the seal of the IGP. These seals guarantee the certification of the product. In addition, lamb carcasses have a numbered seal on the leg and an ink stamp with the mention "Corderex".
Variety of cuts to enjoy the meat
The cut of the meat is key so that the recipe we have in mind comes out perfect. It is important to take this into account when buying it. The cut must be clean, no broken or chipped bones, it should have a bright pink color. The lamb It has numerous possibilities, since it allows all its meat to be used.
Although, mainly, its most popular recipe at this time is the leg of lamb in the oven, la PGI Corderex proposes other less known options. From the lamb meat to more elaborate dishes that can be made with the carillon steak. Lamb medallions that can be accompanied by a sauce. For the most carnivores, some crunchy lamb steaks marinades made with lamb skirt.
Outside our borders the lamb has great recognition. It is considered a product premium for the quality of the meat and the intense flavor.
The Lamb of Extremadura
The lambs of cordex are born in the meadows of Estremadura. They are bred only on farms or typing centers registered in the PGI. Only carcasses that meet quality such as color, conformation or fatness of the meat are identified with the guarantee certificate of the PGI Corderex.
