Meat

If there is one flavour that stands out from my time cooking in Spain it is the taste of Aragonese lamb. Every week Xabi, the driver from the local butcher shop, would drop off six nuggety milk-fed lambs to the kitchen at Bodega Pepe. No matter how we cooked it, the lamb was always brilliant — sweet, lean and slightly herbal to taste. I always revelled in making the ever popular lamb chilindrón, just so I could taste the succulent pieces of lamb forequarter cooked on the bone in rich red sauce — so much so that sometimes Vanessa thought there wouldn’t be enough left for the customers. Lamb is always on the menu at MoVida and some of the lamb we get here is as good as the lamb I used to get in Aragon.