Spring recipes with local products: From the field to the table
Spring on a plate: when the island blooms in flavor
May in Mallorca is a true feast for the senses—and not just for the eyes. For those of us who work in livestock farming and understand the natural food cycle, this time of year is special: the island bursts with fresh flavors that pair perfectly with our meats.
Spring brings the first red berries grown in the small farms of the Serra de Tramuntana. Mallorcan strawberries and raspberries, though less known than other local products, have an exceptional aromatic intensity thanks to the island’s calcareous soil and Mediterranean climate. These little gems pair surprisingly well with delicate meats like young lamb.
Speaking of lamb, did you know that spring is actually the best time of year for this animal in its natural cycle? Lambs that have grazed on wild herb-filled fields develop meat with a more intense yet delicate flavor—perfect for light dishes that highlight, rather than mask, this unique taste.
At Ramaders Agrupats, we select free-range lambs raised with traditional methods that respect both the animals and their surroundings. This way of farming not only produces exceptionally high-quality meat but also supports the preservation of Mallorca’s rural landscape and ecosystems.
The recipe we’re sharing today combines the best of both worlds: the tenderness of our Mallorcan lamb with the fruity explosion of early-season berries. A salad that celebrates spring on the island and proves that light dishes can be just as satisfying as the heartiest meals.
Recipe: Lamb salad with red berries
Ingredients:
- 400g of Mallorcan leg of lamb
- mixed lettuce
- strawberries
- raspberries
- goat cheese
- toasted almonds
- balsamic vinegar
- EVOO (extra virgin olive oil)
- salt
- pepper
- herbes de Provence
Instructions:
Marinate the leg of lamb with herbs, olive oil, salt, and pepper. Grill to your preferred doneness and let rest. Prepare the salad base with mixed greens. Slice the lamb thinly and place on top along with the berries, crumbled goat cheese, and almonds. Dress with a balsamic vinaigrette.
