Cordero de Extremadura

Cordero de Extremadura is a Spanish suckling or light lamb with Protected Geographical Indication (Indicación Geográfica Protegida, IGP) covering meat from lambs raised on the dehesa — the open oak-and-cork woodland that covers much of Extremadura in southwestern Spain. The lambs graze on acorns, grasses, and aromatic herbs under the holm oaks (Quercus ilex) and cork oaks (Quercus suber), and their meat is prized for its pale pink color, fine grain, and delicate, almost nutty flavor.

The IGP covers lambs of the Merino, Entrefino, and Retinta breeds (and crosses), slaughtered between 60 and 120 days of age, raised exclusively on maternal milk and the dehesa's natural pasture. The most celebrated preparation is cordero lechal asado — milk-fed lamb roasted whole in a wood-fired oven with just salt, water, and sometimes a splash of olive oil — but Extremadura also produces an excellent caldereta (stew) and chuletas (loin chops) grilled over holm-oak charcoal.

Eat Cordero de Extremadura at traditional restaurants and asadores in Cáceres (Atrio, Torre de Sande), Trujillo (La Troya, El Corral del Rey), Plasencia (Casa Juan, Parador de Plasencia), and Mérida (Casa Benito, El Yugo). The festival of La Chanfaina in Fuente de Cantos and the FITUR gastronomy week in Madrid feature it annually. The IGP version is exported to specialty butchers in Madrid, Barcelona, London, and Lisbon.