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.

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.

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.

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.