Inside the digital version, free and available on major platforms, the interprofessional organization for sheep and goat meat presents a delicious recipe collection with more than 70 preparations featuring suckling pig, lamb, and kid to celebrate this healthy national protein.
To this end, Interovic invites readers to explore and embrace the delicious, sustainable meats that lie behind the livestock industry keeping rural life vibrant. This industry supports biodiversity across the region, helps resettle populations in rural areas, and contributes to fire prevention. Lamb meat is modernized in El Recetario with recipes and new cuts from chefs and prescribers, offering innovative and versatile options for the public, including medallions, thigh steak, tournedó, churrasco, churrasquitos, carillon steaks, and collars.
With a foreword by Jesús Sánchez of El Cenador de Amós, a three-Michelin-star restaurant in Cantabria, the chef honors shepherds and reviews their work. The culinary memory of celebrations with lamb at the table inspires readers to dare, from lamb to childhood chilindrón and to the head of lamb shared at weddings and Christmas. “Cooking and enjoying the kitchen shouldn’t stop; the kitchen is good for you and for the environment,” the foreword emphasizes.
El Recetario divides the recipe collection into three sections: traditional recipes, contemporary recipes, and recipes with stars prepared by renowned chefs. Names like Begoña Rodrigo from La Salita and Toño Pérez from Atrio appear in the starred section. Each recipe appears on two pages, one with an introductory photo and the other with a neatly organized list of ingredients, steps, preparation time, servings, difficulty levels, and a meat type icon indicating lamb, suckling pig, or kid.
In the traditional recipes section, examples include oven-roasted lamb breasts, boiled lamb and fried chickpeas with rice, churrasco al mole, lamb San Jacobo, and lamb flamenquins. In the contemporary section, readers can follow steps for lamb meatballs with pita sauce, pancakes with lamb and tangerine caviar, breaded suckling pork chops, roast with honey and mustard, and a lamb sandwich Paquito with caramelized peppers. In the star-recipes, directions lead to cold starts by Toño Pérez, a lamb sandwich by Nacho Manzano, crispy lamb with citrus sauce by Samuel, lamb cannelloni with dried apricot béchamel and plums by Moreno, and a signature dish by Begoña Rodrigo.
The book can be downloaded for free at the designated national resource site, with a dedicated recipe book portal that hosts all included recipes.
There is also a companion site where readers can browse every recipe included in the collection. The Recipe Book is part of the Closer is Better campaign, which promotes the consumption of suckling pigs, lambs, and national goat kids, particularly during the holiday season.
The aim of El Recetario is to showcase culinary options for national lamb and suckling pig, inviting the public to discover new preparations beyond traditional cuts. The work reflects years of collaboration with prestigious chefs and prescribers, as explained by the Interovic chairperson.
Label inspection remains the best way to verify the origin of lamb. While some still do not check labels, a growing number of consumers value local products, with more than 70% preferring locally sourced lamb and kid meat.
When choosing national-origin products, buyers support local farmers, their towns, native breeds, and a fresher produce. The choice also helps secure a future for an industry rooted in rural life.