These two Frenched racks of Spanish lamb are so tender and subtly flavored, they're perfect for a special dinner or gathering. Expertly trimmed for a beautiful presentation, they’re ready to roast whole for carving at the table or to be sliced into chops for grilling.

As they cook, the exterior caramelizes to a golden crisp, while the interior stays juicy, rich and full of flavor. Your guests will love the melt-in-your-mouth texture and mild, clean taste.

Why is Spanish lamb so good? These lambs (called corderos in Spanish) from Córdoba are much smaller than their American counterparts, resulting in a sweet, tender flavor without any gamey notes. 

These lambs graze freely in the ancient dehesa rangelands, the same legendary terrain that produces the world-famous Ibérico pig. After a few months of life on the pasture, they’re moved to nearby, to COVAP’s Bienestar WELFAIR™-certified finishing center, where they’re fed high-quality grains to enhance their flavor and texture.

The shepherd of this quality is COVAP, Spain’s largest farmers’ cooperative, known for its dedication to animal welfare and premium food quality. Located in el Valle de los Pedroches, COVAP’s facilities sit right in the dehesa, just steps from the pasture—ensuring minimal transport and maximum freshness.

Sourced from Pozoblanco, a village in the Córdoba region of Spain. Ships frozen. Thaw in the refrigerator before cooking.