Why Patagonian Lamb is the Gold Standard of Grass-Fed Meat

Patagonian lamb isn’t just any meat—it’s a culinary icon. Raised on the vast, untouched landscapes of Argentina and Chile, where sheep outnumber people 10 to 1, this lamb boasts a pure, rich flavor unlike any other. Free-range, grass-fed, halal-certified, and raised in one of the most pristine environments on earth, Patagonian lamb is a hidden treasure that every chef should know about.

Sheep farming in Patagonia dates back to the late 19th century, when European immigrants—mainly from Spain, Scotland, and the Basque Country—brought their herding traditions to South America. What started as a wool empire soon evolved into a source of world-class meat. Farmers quickly realized that Patagonia’s climate and vast grasslands were ideal for raising free-range lamb.

Since 2014, lamb raised south of the Río Colorado has been awarded Indicación Geográfica Protegida (IGP) status, ensuring that every cut labeled "Patagonian lamb" meets the highest standards of origin, sustainability, and quality. This certification guarantees that the lamb is grass-fed, raised without antibiotics or hormones, and processed under rigorous quality controls.

A Truly Artisanal Product

Patagonian lamb is an artisanal product, produced in small quantities that reflect the care and tradition behind each animal. It is not an industrial-scale operation—it’s a low-volume, high-quality process where craftsmanship matters. In fact, WorldClass buys the entire annual production of premium rack sizes: 18–20, 20–22, and 22-up.

Notably, rack of lamb represents only about 2–3% of the entire animal, making it an especially limited and coveted cut. This rarity adds to the product's exclusivity and premium appeal for chefs who demand the best.

The 42nd Parallel Rule

Under USDA import regulations, Patagonian lamb is uniquely allowed to enter the U.S. with the bone in—a major advantage for flavor and presentation. This is due to a specific rule known informally as the “42nd latitude law,” which recognizes Patagonia (south of the 42° parallel) as free of diseases like foot-and-mouth. As a result, lamb from this zone is cleared for bone-in importation, unlike lamb from many other parts of the world. This designation not only improves the cut’s culinary potential but also reflects Patagonia’s status as a disease-free zone with world-class animal health standards.

The Impact of Patagonia’s Untouched Landscape

Patagonia's low population density and rugged environment create a stress-free, completely natural lifestyle for the sheep. Raised on open pastures filled with native grasses and wild herbs, these lambs develop a unique flavor profile that is mild, slightly sweet, and far less gamey than conventional lamb. The result? Lean, tender meat with a fine texture that melts in your mouth.

Cordero al Palo: Patagonia's Most Iconic Dish

To truly experience Patagonian lamb, you need to try cordero al palo (skewered lamb). This centuries-old cooking technique is similar to Argentine asado, where a whole lamb is splayed open on an iron cross and slow-roasted over an open fire for hours. The result? Crispy, golden skin and juicy, fall-apart meat—a perfect balance of smoky and savory flavors.

Patagonian Lamb Against The World

Patagonian lamb isn’t just another cut of meat— Here’s what makes it stand out from other lamb varieties around the world:

1. Free-Range & Naturally Raised

Unlike lamb from more intensive farming systems, Patagonian lamb is 100% free-range. The sheep roam vast open pastures, grazing on native grasses and wild herbs, rather than being confined to feedlots or fed grain-based diets. 

✔ No antibiotics or artificial growth hormones

✔ Lean, tender meat with a fine texture

✔ A mild, herbaceous flavor that’s less gamey than conventional lamb

✔ Halal certified

2. Pure, Untouched Environment: 

With minimal human interference and pristine air, water, and soil, the sheep grow in a stress-free environment.

✔ Superior meat quality—less stress means more tender lamb

✔ No exposure to industrial pollutants or artificial feed additives

3. IGP Certification & Quality Control. 

Only lamb that meets strict geographic and ethical standards can carry the IGP Patagonian Lamb label. This geographical indication guarantees that every lamb labeled as "Patagonian" is:

✔ Born and raised in the Patagonia region (south of the Río Colorado)

✔ Raised under free-range, sustainable conditions

✔ Processed under rigorous quality controls

4. Naturally Lean Yet Rich in Flavor

Patagonian lamb has a distinctively mild, slightly sweet taste compared to lamb from other regions, which can often be stronger or more gamey. This is due to:

✔ A grass-fed diet rather than grain-based feeding, which can make lamb taste fattier or heavier

✔ The unique Patagonian herbs and vegetation that add subtle complexity to the meat

✔ Slow, natural growth, which allows the flavors to develop fully

Why Chefs Prefer Patagonian Lamb

For chefs and restaurateurs, ingredient quality is everything. Patagonian lamb delivers on every level:
✔ Lean yet flavorful—perfect for gourmet dishes
✔ Versatile—ideal for grilling, roasting, or slow-cooking
✔ A sustainable choice

About Frigorífico Simunovic

At the heart of Patagonian lamb production is Frigorífico Simunovic, the largest and most advanced lamb processor in Chile. Their 24,000-square-meter facility, located on the shores of the Strait of Magellan, has been refining the art of lamb farming for over 50 years.

What makes Simunovic lamb exceptional?

✔ Carefully selected, origin-certified lamb

✔ A commitment to quality, sustainability, and minimal environmental impact

✔ A waste-free philosophy—every part of the lamb is repurposed for eco-friendly uses

From exporting premium cuts to transforming byproducts into natural casings, bone meal, and organic compost, Simunovic ensures that nothing goes to waste—a commitment to responsible, sustainable farming.

Discover Patagonian Lamb, a Hidden Treasure

Patagonian lamb is a culinary treasure—lean yet rich, delicate yet bold, rustic yet refined. Whether you’re a chef looking to elevate your menu or a restaurant in search of premium, grass-fed meat, this lamb delivers unmatched quality and flavor.

Experience the finest Patagonian lamb, click here to place your wholesale order.