the first monograph in Spanish on suckling pig, lamb and kid goat recipesConsumidora

In digital version, free and available on the main platforms, Kindle and Apple Books, INTEROVIC presents this Christmas the gift to bring the national lamb to our tables: ‘The Recipe Book’. It is the first monographic book in Spanish that brings together more than 70 suckling pig, lamb and kid recipes and whose objective is to teach us to use these products of national origin in a playful, different and tasty way.

Lamb meat has been modernized and with ‘El Recetario’ INTEROVIC brings the public closer innovative and versatile options take advantage of it through recipes from cooks and prescribers and new cuts like medallionsthe leg steakthe turnedthe steakThe churrasquitosthe chime steak or the necklaces.

With a foreword by Jesus Sanchez from El Cenador de Amós (3 Michelin stars in Cantabria), the chef praises the shepherds, reviews his gastronomic memory of the feasts where the lamb was the protagonist at the table, from the lamb to the chilindrón of his childhood to the lamb’s head which he shared with his mother at weddings and at Christmas and encourages readers to be daring with all recipes. “Don’t stop cooking and enjoying the cuisine, the one that does you good and does good to your environment.”

‘El Recetario’ divides the collection of recipes into three categories: traditional recipes, contemporary recipes and starred recipesthis last section includes those made by chefs such as Begona Rodrigo from La Salita or Tono Perez of Atrium. Each recipe consists of two pagesone is a presentation photo and the other gathers the ingredients and the step by step in an orderly way, it also includes indications, through icons, of the preparation time, the number of people, the level easy, intermediate and difficult and the type of meat (lamb, suckling pig or kid).

Thus, in the section on traditional recipes we found some like oven roasted shoulder of lamb; stewed lamb, chickpeas and fried rice, churrasco al mole, le st jacob lamb and lamb flamenquins.

on the block contemporary recipes we can follow the steps to make it lamb meatballs in sauce with flatbreada waffle with lamb and mandarin caviar, breaded suckling pig chops, a roast roast with honey and mustard, wok of churrasquitos with vegetables and the Paquito, the lamb sandwich that bears its own name, made with caramelized peppers.

Finally, in star recipesyou can follow the instructions to make the cold starter of crunchy lamb and citrus sauce by Toño Pérez (Atrio, 3 Michelin stars), the lamb sandwich by Nacho Manzano (Casa Marcial, 2 Michelin stars), the Moorish lamb from Samuel Moreno (Molino de Alcuneza, 1 Michelin star) or lamb cannelloni with bechamel sauce with dried apricots and plums from Begoña Rodrigo (La Salita, 1 Michelin star).

The book can be free download here.

The origin, the most important factor

‘El Recetario’ is part of the campaign closer is better of INTEROVIC, whose objective is to promote the consumption of suckling pig, lamb and goat meat of national origin, especially at Christmas, when consumption increases.

Paying attention to labeling is the best way to ensure the origin of our lamband although there is still a percentage of people who do not, more and more people are aware of the importance of consuming national products and more than 70% of consumers prefer to consume lamb meat and kid of national origin.

By consuming products of national origin, consumers are bet on our farmers, on our cities, on our native breeds and on a much fresher productin addition to guaranteeing the future of a sector that only exists in rural areas.


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