Organic Meat

Organic Lamb – 1/2

20,00 €

Minimum order of 2,5 kg

Half lamb from organic production, from an exclusive livestock farm in El Pinar de El Hierro. Natural grass fed and raised in a chemical free environment. Approximate weight 2,5 / 3 Kg.

Weekly custom order (meat): Orders until Friday, reception the following Thursday

Organic Lamb Summary – 1/2

Product Details

Organic half lamb that comes from carefully managed flocks, fed exclusively with natural grasses and raised in an environment free of pesticides, hormones and chemicals. This commitment to sustainability and animal welfare not only ensures ethical treatment of nature, but also guarantees more tender, juicy and richer flavor lamb meat.

Some of the benefits of organic lamb are:

Natural Food: Healthier meat free of chemical residues thanks to organic feed without pesticides or genetically modified organisms.
Ethical Breeding: Greater welfare for lambs by avoiding hormonal treatments and preventive antibiotics.
Authentic Flavor: Meat with a more intense and genuine flavor.
Reduced Environmental Impact: Sustainable practices that minimize pollution and other ecological impacts.
Nutritional Richness: Possible higher content of beneficial nutrients
These benefits reflect a food choice that promotes health, animal welfare and sustainability.

Conservation

The meat comes vacuum packed and keeps in optimal conditions for up to 8 days in the refrigerator.

The correct conservation of lamb is essential to guarantee its freshness and avoid the proliferation of bacteria that can cause diseases. Here's how to properly preserve a lamb:

Immediate refrigeration: If you are going to consume the lamb within the next 8 days, place it in the refrigerator at a temperature of around 0°C to 4°C. Store lamb in its original packaging or in an airtight container to avoid cross-contamination.
Freezing: If you plan to keep the lamb for a longer period, freeze it. Make sure it is well wrapped in aluminum foil, plastic wrap, or in specific freezer bags.
Defrosting: Never defrost lamb at room temperature. Ideally, it should be defrosted in the refrigerator, although this may take several hours or even a whole day depending on the size. You can also defrost it in the microwave using the defrost function, but make sure to cook it immediately afterwards.
Avoid re-freezing: Once you've thawed lamb, don't refreeze it unless you've cooked it.