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Manchego lamb conjures up images of tradition, history, and quality. La Mancha lamb, a protected geographical indication, often roasted in a wood-fired oven, is also commonly deployed in a wide range of recipes created by the great modern innovators in Spanish cuisine. Manchego lambs are not only fed exclusively with natural feed, but their slaughter and the processing of their meat follows a strict process to guarantee their juiciness, tenderness, and softness. Growing and caring for the lambs in an ideal way and feeding with products from our land and nature ensures quality and flavour.

Geographical area
The Manchego breed is mainly reared in the natural region of La Mancha, with local entities in the provinces of Albacete, Ciudad Real, Cuenca and Toledo.

Meat consumption boosts iron absorption when taken with other iron-containing foods.

The benefits are obtained by eating 50 g of meat with foods containing iron, found in plant-based foods such as legumes, cereals, nuts, but not haem iron.

We recommend eating this type of meat between 2-4 servings per week, preferably with foods containing iron in plant-based foods.