Lamb's meat of
Mallorca

Origin Denomination Mallorca

The lamb, is a meat rich in sodium, vitamins of the group B and with a significant content in grease (with around 300 calories for 100 grams, always depending on the part of the animal you eat).

The lamb has been brought up by humans for more than 9000 years, it’s the first domestic animal. It’s one of the most consumed meats in the entire world, principally in the oriental countries. Spain is one of the principal producers of lamb, in Mallorca it represents 80% of the meat that is produced.

Lamb in the kitchen.

If we analyze lamb from a culinary point of view we can say that the meat is a pail pink colour that it’s juicy and tasty permitting multiples cuisine applications: grilled, barbecued, with sauce, roasted, fried, battered, marinated. But the most popular way to cook it is with fire wood.

One thing we have got to know for a good result is that during the cooking process we have to respect the cooking times for every piece, the ribs take a few minutes to be ready and they are perfect grilled, fried o battered, and a leg of lamb, is better roasted, and takes up to 45 minutes to be cooked. Boiled lamb requires more the two hours of slow cooking and the better pieces are the neck and skirt.

The entrails it’s very important to consume the entrails in one day because they soon spoil.

You can freeze lamb, but like all the meats rich in fat, it doesn’t stand up well to this process and looses quality in respect of fresh meat.

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