Segura lamb is one the culinary jewels, not only of the National Park, but of Andalusia as a whole. This lamb is earning increasingly greater prestige as a result of the significant efforts of the farmers behind the establishment of the Geographical Indication for Lamb from the Sierras de Segura and Sagra and the efforts of other farmers who organically rear this endemic breed, both inside and outside the park.

This pâté is somewhat of a novelty, given that it is produced from lamb liver. Other pâtés, such as partridge pâté, are held in high esteem in the Province of Jaén. Lamb pâté rounds off this list.

Lamb is most commonly served roasted or as a part of other traditional dishes.


. ½ Kg apples
. 1 Kg Segura lamb liver
. 150g Iberian fatty bacon
. 1 Sprig of thyme
. 10g pepper
. 1 Glass of Malaga wine
. 1 Glass of brandy
. 2 Eggs
. Nutmeg
. Extra virgin olive oil and salt
. Bay leaf


Leave the washed and diced liver, bacon, laurel, thyme, pepper and wine to marinate for 6 hours.

Peel and slice up the apples and lightly fry them in extra virgin olive oil, adding the liver and bacon and continue frying over a low heat. Flambé with brandy and add the rest of the marinated contents and spices.

Mash firmly, season with nutmeg and add salt as desired. Add the beaten eggs, pour the mix into a mould and cook in a bain-marie in the oven.

Serve accompanied with caramelised apple or apple marmalade with a drizzle of extra virgin olive oil.


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