HEAD
Category: Three.
Description: Considered offals of ovine meat.
Location: Head.
Uses: Especially prized if they come from young animals to extract the brain and tongue.
NOISETTE
Description: Tender medallions, no fat.
Location: Ribeye and sirloin, with part of the flank and rib.
Uses: Exquisite for sautéing or grilling.
OFFALS
Description: Tender, cartilaginous meat.
Location: Thoracic entrails (mainly lungs, liver and heart).
Uses: Lamb offals tend to be used in onion dishes, fried dishes and stews.
LIVER
Description: Soft texture, rich in beneficial properties and nutrients.
Location: Liver.
Uses: Highly valued for various dishes, from stews and fillings to pates.
SWEETBREADS
Description: A piece, rich in fact, that adds flavour and has a creamy texture.
Location: Gland known as the ‘timo’.
Uses: Lamb sweetbreads are tender and tasty, ideal for crumbing, frying, sautéing or stewing.
DOUBLE
Description: Juicy, tender meat (depending on the section).
Location: Consists of two hind legs attached together.
Uses: This piece is roasted without cutting up first, to be carved up when about to be eaten.
BARÓN
Description: Juicy, tender meat (depending on the section).
Location: Two hind legs attached, plus the saddle.
Uses: It is the double plus the saddle. Prepared whole and carved up in the presence of the client.
TESTICLES
Description: A firm cut with intense flavour.
Location: Testicles.
Uses: Ideal for crumbed or fried dishes. Also used to make sauces.