Students from the Toledo School of Hotel and Catering approached Chef Javier Robles’ kitchen on 14 January to discover the new cuts of lamb, mutton and kid that can be used in their kitchens.

The expert chef in lamb and mutton meats, together with the president of INTEROVIC, Tomás Rodríguez, presented all the gastronomic possibilities of these new cuts. In addition to this, they highlighted the added value they possess by providing any professional proposal with outstanding health properties and a peculiar and distinctive taste on the palate.

With this program INTEROVIC also aims to raise awareness of the European origin of meat, its benefits on the environment and the rural environment generated by the traditional way of raising livestock.