Cooked lamb

Cooked lamb is meat from young sheep that has been previously cooked, making it tender and easy to incorporate into a variety of recipes. This ingredient is characterized by its mild and juicy flavor, slightly sweet and delicate, which adds a soft texture to dishes.

Lamb is a traditional food in many culinary cultures, with origins dating back to areas of the Middle East and the Mediterranean, where its breeding and consumption have been common for centuries.

In its cooked form, lamb is an excellent source of high-quality protein, iron, zinc, and B vitamins, especially B12, which are essential for the immune system and the formation of red blood cells. Additionally, being cooked, it is more digestible and versatile for use in stews, casseroles, salads, and fillings.

Depending on the region in Latin America, cooked lamb may also be known as cooked borrego, cooked oveja, or simply lamb, although typically "cordero" is the most common term used to refer to the young, tender meat that is already prepared for consumption.

This ingredient is ideal for those looking to add a traditional and nutritious touch to their recipes, from classic dishes like lamb stew to more innovative options such as tacos or stuffed empanadas.