Zeri lamb
A traditional food product from Lunigiana
The Zeri lamb has long lived in Lunigiana. The Zerasca is a particular breed that has managed to maintain intact its characteristics over time, also due to the region’s isolation: the first news on this date back to 1845.
Animals are grazed all year round, except during bad weather.
Zeri lamb is bred in Zeri and surrounding small villages: Mulazzo, Pontremoli, Filattiera and Bagnone, at an altitude of above 800 meters in the province of Massa-Carrara.
Characteristics
The meat of Zerasca sheep is very tender, sweet on the palate but not elusive, and leaves a very noticeable grip in the mouth: it is fragrant, possessing a very pronounced fragrance but without any hint of wildness.
This is a rustic sheep, medium-size, with a proportionate head and horns, always present in males, sometimes appearing in females as well.
The main color of fleece, head and extremities is white.
Its milk is rich in nutrients: its protein content, in particular, is superior to that of any other sheep breed. For Zerasca sheep, the milk is used only in raising the lambs, since this breed is well primed to produce lambs for meat.
Zeri lamb is bred in the semi-wild state, integrated with local hay. Lambs must be fed the mother's milk and taken to pasture with their mother until slaughter.
Lambs are slaughtered when they reach a weight between 25 and 30 kg.
The meat of Zerasca sheep is very tender, sweet on the palate but not elusive, and leaves a very noticeable grip in the mouth: it is fragrant, possessing a very pronounced fragrance but without any hint of wildness.
This is a rustic sheep, medium-size, with a proportionate head and horns, always present in males, sometimes appearing in females as well.
The main color of fleece, head and extremities is white.
Its milk is rich in nutrients: its protein content, in particular, is superior to that of any other sheep breed. For Zerasca sheep, the milk is used only in raising the lambs, since this breed is well primed to produce lambs for meat.
Zeri lamb is bred in the semi-wild state, integrated with local hay. Lambs must be fed the mother's milk and taken to pasture with their mother until slaughter.
Lambs are slaughtered when they reach a weight between 25 and 30 kg.
Food and wine
Zeri lamb can be eaten stewed, barbecued, baked with potatoes or fried. It is usually paired with local red wines.
The traditional recipe calls for the lamb to be cooked on a cast-iron pan over a fire.
Zeri lamb can be eaten stewed, barbecued, baked with potatoes or fried. It is usually paired with local red wines.
The traditional recipe calls for the lamb to be cooked on a cast-iron pan over a fire.
