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Our friend Guto Quirós will tell us everything you need to know about lamb meat. Which cuts are best for barbecue, which ones go best with marinades, and several tips. Follow Guto: / gutoquiros Lamb meat is gaining ground in the Brazilian market. And one of the people responsible for this is our friend Guto Quirós, a lamb producer and one of the main influencers in the sector. Of Spanish origin, the QUIRÓS family has been raising lambs for over a hundred years in Oviedo, capital of the Principality of Asturias, and in the city of Quirós. The municipality, which bears the family's surname, is known for its tradition in the art of preparing and enjoying lamb. There, every first Sunday in July, the Lamb Festival is celebrated there, a local tradition where unique flavors are orchestrated to the sound of Asturian bagpipes. The city breathes lamb, or, as it is said in the Quirosano dialect, cordiru. In 2009, the Quirós family, now in Brazil, received a commemorative letter announcing 100 years of raising lambs in Spain, which motivated and inspired the fourth generation to follow in the footsteps of their ancestors, keeping alive the concepts of the Quirós family's centuries-old tradition. Carrying forward this art and bringing with them the expertise of raising unique animals on Brazilian soil.