Question 1

What breed of lamb does Moralejo raise?

Accepted Answer

Moralejo works with traditional Spanish sheep breeds native to the Castilla y León region. These breeds have grazed the dry meseta grasslands of northwestern Spain for centuries, producing lamb with a distinct, clean mineral flavor and tender texture that sets it apart from domestic American lamb.

Question 2

How is the lamb shipped from Spain?

Accepted Answer

All Moralejo cuts are vacuum-sealed at their facilities in Zamora, Spain, then flash-frozen and shipped to our fulfillment centers in the United States. The vacuum-sealed, frozen format locks in freshness from the moment it leaves the plant. Once it arrives at our warehouse, it ships to your door on the same cold chain as all Crowd Cow products.

Question 3

What certifications does Moralejo hold?

Accepted Answer

Moralejo Selección holds IFS (International Food Standard) certification, Animal Welfare Quality certification, and Halal certification. Their two processing plants in Zamora operate under both internal veterinary oversight (including a veterinary director, inspectors, and quality technicians) and external public veterinary control. These standards are among the most rigorous in the European Union.

Question 4

How should I cook a Spanish lamb rack?

Accepted Answer

Spanish lamb racks are best seared hot and finished gently. Season simply with salt, pepper, and fresh rosemary or thyme. Sear the fat cap in a screaming-hot cast iron pan for 2–3 minutes, then transfer to a 400°F oven for 12–15 minutes until the internal temperature hits 130°F for medium-rare. Rest for 5–10 minutes before slicing between the bones. The fat on Spanish lamb renders beautifully — don’t trim it.

Spanish Lamb

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