corderos

Corderos, or cordero for singular, is the Spanish term for young sheep, typically under one year old, belonging to the species Ovis aries. The word is used for both living animals and their meat in many Spanish-speaking regions.

Lambs are raised on farms and usually begin life nursing from the ewe, with weaning occurring after several weeks. Growth and final size depend on breed, climate, and management practices. They may be raised in pasture-based systems, feedlots, or mixed operations that combine grazing with supplemental feeding.

Meat produced from lambs is commonly called cordero. The meat is generally lean and tender, especially when the animal is young. In culinary contexts, terms such as cordero lechal describe milk-fed lambs harvested at a young age for extra tenderness. Popular preparations include roasting, grilling, and braising, with regional dishes like cordero asado or cordero al horno being traditional in various cuisines.

Regional usage and cultural significance vary. In many Spanish-speaking areas, cordero is central to festive dishes and daily cuisine alike. Lamb also features in religious and cultural celebrations around the world, including Easter observances in Christian traditions and Eid al-Adha in Muslim communities.

Economic and sustainability aspects are typical considerations in lamb production. The sector encompasses breeding, welfare, and marketing, with environmental factors such as pasture management and methane emissions influencing practices and policy discussions.