heep rearing is an age-old tradition on Sardinia and is still thriving, especially in the inner areas of the island. The earliest evidence of sheep rearing dates back to the pre-nuragic era, while classical literature provides an abundance of material on Sardinian sheep rearing in antiquity. Sheep rearing is so rooted in Sardinia that not only it has helped shape the island's landscape but it has also helped keep alive the popular traditions of its inner territories.
Sardinian lamb is reared in a natural state in a sun-drenched, wind-swept land that is distinguished for its wide, open spaces. The environment certainly accounts for the game-like tastiness of lamb. Lambs are fed exclusively on sheep milk to which, if necessary, only the most natural products are added. The result is meat that is tender and white, has high nutritional value, and is very tasty and easily digestible. Moreover, Sardinian lamb is usually small and lean.
Sardinian Lamb IGP is sold in three varieties: "da latte", or milk lamb, (maximum weight: 3.15 lbs), "leggero", or light, (from 3.15 lbs to 4.54 lbs), and "da taglio", or for slicing, (from 4.54 lbs to 5.9 lbs).
