Lamb is the offspring of sheep; its meat is considered one of the most tender and delicious meats.

There are different types of lamb, depending on their age when they are slaughtered and, of course, their breed, since it is not all limited to the classic distinction between Churras and Merina sheep. All of them have in common the youth of the animal and an initial lactation period. In addition to this distinction there is another, more at the butchering stage, which classifies the lambs as suckling lambs, with tender meat, which have been fed mostly milk, and paschal lambs, which are around three months of age and have eaten grass and feed. Of all of these, the most commonly consumed in our country is the Suckling Lamb, especially in Castile-Leon and Aragon. Roast suckling lamb and stuffed lamb are two of the delicious recipes offered in these regions.