Lamb

Lamb of Andorra, a long history and tradition. Kilometer «0»

It is distinguished by its traditional rearing, natural feeding, high-quality meat, distinctive flavor, high digestibility, and low allergenic potential, making it an essential ingredient in Andorran cuisine. Grazing in the mountains and the consumption of aromatic herbs impart a unique flavor to the meat.

Goat of Andorra It is a high-quality meat, prized for its mild flavor, tender and juicy texture, the result of its exclusive feeding on mother's milk and its careful rearing.

 Turol Lamb, known as the «Ternàs d'Aragó»,

It is characterized by being tender, juicy, and having a balanced flavor, with a distinctive pink color. Its rearing, under strict quality standards, and its breed contribute to its organoleptic properties.

The Filabres Goat in Almería It is characterized by its distinctive flavor and tender texture, the result of natural feeding on the area's pastures and herbs. It is lean meat, with less fat than other meats from larger animals, and a rich source of high-quality protein and nutrients. Its unique flavor and aromas are attributed to its rearing in the Sierra de los Filabres and to traditional grazing practices.