The Manchego Lamb Protected Geographical Indication (PGI) refers to a certification of origin and quality for lamb produced in the La Mancha region, in Spain. This PGI guarantees that the lambs meet certain quality standards and have been raised in the designated geographical area. Although there are no specific breeds of lamb associated with the PGI Cordero Manchego, attention is paid to the breed and age of the animals between 60 and 90 days in the case of recent Manchego lamb.

Some of the breeds of sheep commonly raised in the La Mancha region that could contribute to Manchego lamb include:

Manchega: The Manchega sheep breed is typical of the La Mancha region and is known for its resistance to the adverse climatic conditions of the area. Its milk is also used to produce the famous Manchego cheese.

Castellana: Another breed found in the region that can contribute to Manchego lamb is the Castellana. It is a breed adapted to the semi-arid conditions of La Mancha.

PGI-certified Manchego lamb must meet certain requirements, such as having been fed with breast milk and grass for a specific period, and is slaughtered at a certain age and weight. These standards ensure the quality and authenticity of Manchego lamb.

The Protected Geographical Indication (PGI) "Cordero Manchego" is a quality seal that is applied to lamb meat produced in the region of La Mancha, Spain. This designation guarantees that the lamb meets certain quality standards and specific characteristics. Here are some typical characteristics associated with PGI Manchego lamb:

Geographic origin: The lamb must be raised in the specific geographical region of La Mancha, which covers parts of the provinces of Albacete, Ciudad Real, Cuenca and Toledo.

Breed: It is expected that the Manchego lamb will be of the Manchego breed or crossed with this breed. The La Mancha breed is known for its adaptation to the climate and grazing conditions of the region.

 Age and weight: The PGI establishes specific requirements regarding the age and weight of lambs at slaughter. between 60 and 90 days in the case of recent Manchego lamb. The weight of the cold carcass, mandatory, must range between 10 and 15 kg. This guarantees the characteristic tenderness and flavor of lamb meat.

  Feeding: The feeding of the lamb can also be regulated. In some cases, lambs may be required to be fed grass and specific feeds.

Production methods: There may be specific guidelines regarding methods of production and handling of lambs to ensure their welfare and the quality of the meat.

Quality control: The PGI involves a quality control system that supervises the entire process, from breeding to marketing, to ensure that established standards are met.

Here are some gastronomic properties associated with this appellation:

Characteristic flavour: The PGI Manchego lamb is characterized by its distinctive flavour, which is developed from feeding the lambs with grasses and feed from the region.

Tenderness: Manchego lamb meat is known for its tenderness. This attribute is related to the age of the slaughtered animal and the quality of its diet.

Aroma: The meat has a peculiar aroma that results from the combination of the lamb's diet and the region-specific production practices.

Color: PGI Manchego lamb meat has a characteristic colour, which can vary depending on the age of the animal, but generally appears in pink and reddish tones.

Infiltrated fat: The fat infiltrated into the meat contributes to its juiciness and flavor. In PGI Manchego lamb, an adequate balance of fat is sought to improve the quality of the meat.

Traditional preparation methods: The versatility of Manchego lamb meat allows it to be prepared in various ways, but the region's traditional recipes usually highlight the quality of the meat.

Quality control: The PGI establishes strict standards to guarantee the quality of Manchego lamb, from breeding to marketing. The feeding of the animals, the breeding conditions, and other aspects that affect the quality of the final product are controlled.

It is important to note that these gastronomic properties are general and may vary depending on the specific producer within the region.