Suckling lamb (aka milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round.
These whole lambs are sold cut into eight sections in the Spanish style. Because each case contains 2 lambs, the total pieces included are:4x Hind Legs
4x Whole Racks
2x Full Flanks/Briskets
All cuts are bone-in & skin-off.
These lambs are raised in New Zealand without the use of hormone or antibiotic growth promotants. GMOs are actually illegal there.