Sardinian lamb
TheSardinian lamb Igp must have been born, bred and slaughtered in the territory of the Sardinian Region and includes three types: “from milk”, “light” and “cutting”.
Breeding
The Sardinian lamb is bred in a completely natural environment, characterized by large spaces exposed to strong insolation, the winds and climate of Sardinia, which perfectly meets the typical needs of the species.
Breeding is mainly in the wild; Only during the winter and during the night can the lambs be admitted to suitable facilities with adequate conditions for air change, lighting, paving, health interventions and controls.
Lamb must not be subject to food forcing, environmental stresses and/or hormonal sophistication, they must be fed exclusively with breast milk (in the “milk” type) and with the grazing integration of natural foods and spontaneous essences peculiar to the characteristic habitat of the island of Sardinia.
Types
Sardinian lamb “from milk” (4.5-8.5 kg) – weight carcass cold, skinless and with head and corata 4.5-8.5 kg.
- Color of the flesh: light pink (relief should be made on the internal muscles of the abdominal wall);
- consistency of muscle masses: solid (no siersity);
- Fat color: white;
- Adipose cover: moderately covered the outer surface of the carcass; covered, but not excessively, the kidneys;
- Fat consistency: solid (relief should be made on the fat mass that overlooks the tail attachment, and at room temperature of 18-20 degrees Celsius).
Sardinian lamb “light” (8.5-10 kg).
- Cold, skinless weight weight weight and corata 8.5-10 kg;
- flesh color: light pink or pink;
- consistency of muscle masses: solid (no siersity);
- Fat color: white;
- Adipose cover: moderately covered the outer surface of the carcass; covered, but not excessively, the kidneys;
- Fat consistency: solid (relief should be made on the fat mass that overlooks the tail attachment, and at room temperature of 18-20 degrees Celsius).
Sardinian lamb “cutting” (10-13 kg) – weight carcass cold, skinless and with head and corata 10-13 kg.
- Color of meat: light pink or pink;
- consistency of muscle masses: solid (no siersity);
- Fat color: white or white straw;
- Adipose cover: moderately covered the outer surface of the carcass; covered, but not excessively, the kidneys;
- Fat consistency: solid (relief should be made on the fat mass that overlooks the tail attachment, and at room temperature of 18-20 degrees Celsius).
It must also respond to visual characteristics: the meat must be white, end weaving, compact but soft at cooking and slightly infiltrated with fat with not too important muscle masses and right balance between skeleton and musculature respondent traditional sensory characteristics.
The sensory examination should highlight characteristics such as tenderness, succulence, delicate aroma and the presence of particular smells typical of a young and fresh meat.