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Our lambs are bred on both our own and associated holdings.
The name Merino derives from an Imazighen tribe from Morocco, the Marini (or in Spanish, Benimerines), who intervened in the Iberian peninsula during the 12th and 13th centuries (when Andalucia was under Muslim rule). The Merino is one of the most historically relevant and economically influential breeds of sheep, much prized for its wool.
The meat is pink to pale pink in color. It has an excellent texture with a very pleasant taste and a moderate level of streaking of intramuscular fat. Merino meat is very tender and low in fat, mainly due to the age at which the lambs are slaughtered and to the rearing methods used. The well distributed and good quality fat gives the meat an excellent bouquet and succulence.