Meat

Churra

B tier

Churra is an ancient Iberian coarse-wool sheep of Castile and León, historically vital for milk (including cheese traditions) and for the light suckling lambs known as lechazo. Black-and-white face markings and rustic hardiness define the type on Spain’s plateau. Culinary fame rests on lechazo asado—milk-fed Churra lambs roasted in wood ovens until the meat is lacquered and spoon-tender. Flavour is delicate and milky rather than grassy adult mutton; protected designations guard authenticity of pure Churra suckling lamb from the region.