CASTRATED LAMB

Castrated di Romagna, Castré, castron, this term means, generally, the castrated male sheep. Castration (which characterizes the name) performed in young subjects, promotes earliness through greater assimilation of food and the somatic development, especially of the posterior regions. The skeleton is lighter and the meat becomes more tender and tasty. The real castrated Romagna, that grew up in the hilly pastures and fresh slaughter on the spot, was a myth gourmet, now a bit 'out of use and replaced, for the most part, from lambs of 8-9 months. The sheep is slaughtered with a live weight of 60-90 kg, about two years or so of life and earn a cool maturation of 5-7 days, after being killed: in this regard, please inquire with the
seller. The gelding has good quality meat and fat color purple pearly white, rounded muscles, thigh very round. The cuts of the saddle, the loin (therefore the chops) and the leg, are ideal roasted, or grilled, while having a certain size, they are quite soft: the taste is decided, but pleasant, far from the aggressive " sheep ". The cuts in the shoulder and chest, whole or in stew, however, are suitable preparations stewed.