Suckling Lamb from the Basque Country, raised and fed in a natural environment, is a highly valued product known to both common people and experts in gastronomy.
The Basque label of Quality Food was awarded to the suckling lamb of the Basque Country quite recently and covers the Extra and First quality suckling lambs; that is, those that are slaughtered between 25 and 30 days of age and have been fed natural mother's milk only. The lamb, after being slaughtered, must weigh between 5 and 8 kilos. The colour of the meat is between pearl white and pale pink, and the external fatty layer is consistent and uniform. On the palate, the texture of the meat is soft, tender and juicy. It is available on the market in quarters, each of which is labelled individually. The establishments that are authorised to sell it are properly identified.
The production area covers the mountainous regions of the three Basque provinces. Production in the Goierri region is especially outstanding.
Rich in proteins
Type of product
It is produced year-round.
To drink with it
The juiciness and tenderness of the meat of the Basque suckling lamb requires wines with body and crianza. The selection depends on how the meat is prepared, but, essentially, crianza red wines are ideal, especially if they are from the nearby Rioja region.
Roast lamb cutlets with vine shoots
The breeds protected by the Quality Label are the 'Latxa' and the 'Carranzana', breeds native to the Basque Country. Among these, only the Extra or First quality suckling lambs are classified as Quality Food.
Where is it typical?
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