Description
The Borrego do Nordeste Alentejano PGI lamb comes from either the White Merino breed of sheep or crosses with other breeds called melhoradoras (improvers). The White Merino breed is distinctive because of its long fleece and the high quality of its wool. Sixty sheep farmers raise 30.000 of these lambs per year between them.
Production Area
Borrego do Nordeste Alentejano PGI lamb is produced throughout the Portalegre district.
Production Method
Presently the ewes of the Merino sheep are being used for breeding to even further improve the quality of this lamb. The sheep are fed on the remains of the harvests, graze in the fields or eat the leaves and acorns of the oak and other trees. The lambs are slaughtered between 90 and 120 days old, once they have reached a weight of between 8 kg and 14 kg.
Appearance and Flavour
Borrego do Nordeste Alentejano PGI lamb is a particularly succulent and very tender meat and it has a characteristic mild flavour.
History
The history of Borrego do Nordeste Alentejano PGI lamb is linked to the White Merino breed of sheep of this area, which descend from the same breed as all the others on the Iberian peninsula. The rearing of this sheep is also closely linked to the Alentejo region where it was originally kept only for its wool, for which it was very famous. Eventually however it began to be reared for its meat and soon became a fundamental part of regional, traditional cooking.
Gastronomy
Borrego do Nordeste Alentejano PGI must be stored at a temperature of between 2°C-4°C. It cannot be frozen before it is sold but it may be frozen once acquired for domestic use. Once bought the meat can only be kept in the fridge for a few days. The meat cannot be eaten earlier than 72 hours after slaughter. Borrego do Nordeste Alentejano PGI lamb is used in many local dishes such as ensopada de borrego, sarapatel or sopa de miúdos, cozido de grão and ratatau or stewed borrego with potatoes. This meat is also often grilled because of its fine consistency, evenly distributed fat, tenderness and succulence.
Marketing
This lamb is sold as Borrego do Nordeste Alentejano PGI. It is sold in weights of between 9 kg and 13 kg or in prepacked joints. It may also be used in other meat-based products or sold loose and guaranteed genuine by the retailer.
Distinctive Features
In the Alentejo region Borrego do Nordeste Alentejano PGI lamb is often cooked in the traditional wood-fired bread ovens after the bread has been baked, a particularly delicious local tradition. Just as distinctive are the features of this sheep, which has a wide, short head and the males have rough textured spiral horns which are triangular in section.
