Lamb meat is low in fat, rich in nutrients and a great ally for weight management. This snack is packed with protein, selenium, iron and vitamins, playing a leading role in many festive dishes. Autumn is a time when families often welcome breastfeeding and newborns with comforting, gentle meals, and this approach inspires fresh, kitchen-friendly recipes. With a goal to encourage year-round enjoyment of this meat, the Interprofessional Agricultural Food Sheep and Goat Association (Interovic), together with gastronomy groups La Musa and Ochenta Grados, launches the grazing lamb campaign. Three groups present original, playful and distinct recipes that celebrate the meat’s unique flavor. The lamb arrived in the Peninsula during the Neolithic era and gradually became a staple at Roman banquets.
Lamb supports muscle protein synthesis thanks to its high biological value and essential amino acids. It also benefits aerobic activity because its vitamin B6 content aids carbohydrate and glycogen metabolism, helping the body utilize energy efficiently during exercise.
Amino acids help prevent muscle mass loss and safeguard muscle tissue from degradation over time.
In terms of energy, 100 grams of lamb provide roughly 220–230 calories, making it suitable for various dietary plans, including those aimed at weight loss.
Eighty Degrees now offers a terrine of confit lamb paired with gnocchi, complemented by pumpkin cream and gorgonzola. The terrine is prepared by slow baking a Segovian lamb neck at a low temperature. After cooking, the bones are pressed and portions are cut to size.
For the gnocchi with pumpkin cream, roasted pumpkin is blended with the cooking cream and water derived from the same process. The dish is finished with a gently incorporated spicy gorgonzola to achieve the desired texture. The gnocchi can be prepared to be fully gluten-free, suitable for celiac diners.
The tahini sauce blends toasted sesame paste with soy sauce, rice vinegar and maple syrup. This sauce brings a balanced contrast to the dish and enhances its depth of flavor.
To finish, the lamb is bathed in a homemade broth that ties all elements together.
Lamb pie from the menu showcases a rich filling and a crisp exterior, a dish that epitomizes comfort and warmth.
The Limbo Bernabéu offering features lamb pie with curry sauce and pico de gallo, paired with pickled piparras and aromatic herbs such as basil and mint. The bread is pan-fried and then filled with a generous 70-gram portion of hot lamb filling. The dish is finished with Romesco sauce, pico de gallo, piparra slices and fried onions. Complementary notes come from chimichurri, Chinese onion rings and fresh basil and mint.
For a stuffed lamb experience, the cream is brought to a boil, then enriched with vindaloo and curry paste. A second boil incorporates a Spring Roll filling made from crumbled lamb meat, ensuring a well-mixed, cohesive texture.
Another signature dish is a lamb kefta served with Baba gannush, labneh cheese, sesame cream, Lebanese salad, pistachios and mint. This preparation highlights the Mediterranean depth of lamb, with spicy lamb meatballs that gain brightness from pomegranate molasses. A supporting cast of smoked eggplant cream and homemade labneh, along with Lebanese herbs like mint and parsley, enhances the lamb’s distinctive flavor. The chef notes that all components work harmoniously, amplifying the meat’s character.