Lamb loin

Lamb loin is a premium cut of lamb meat, located along the spine, known for its soft texture, juiciness, and delicate flavor. This cut is highly valued in gastronomy for its tenderness and ease of cooking, whether grilled, roasted, or pan-seared, while maintaining a tender and juicy taste.

Lamb is a traditional food in many cultures around the world, especially in Mediterranean, Middle Eastern, and regions of Europe and Latin America. The loin comes from young animals, which contributes to its mild flavor and lower fat content compared to other cuts.

Regarding its properties, lamb loin is an excellent source of high-quality protein, B vitamins (especially B12 and niacin), and essential minerals such as iron, zinc, and phosphorus. Additionally, it contains healthy fats that contribute to energy intake, making it a nutritious and delicious option to include in a balanced diet.

In different Spanish-speaking countries, lamb loin may have similar or related names, such as lomo de borrego (especially in Mexico and Central America) or simply lomo when the context is clear. The term cordero is commonly used to refer to the meat of this young animal, while borrego is another word frequently used to designate the same animal or its meat in various countries.