Suckling Lamb Hind Leg

Milk-fed Suckling Lamb (aka milk-fed lamb, cordero lechal) is a highly prized delicacy. Most often slow roasted on the bone, suckling lamb meat is exceedingly moist, tender & succulent, with a mild flavor. Roasting a whole suckling lamb is a traditional rite of spring in many parts of Europe, often associated with Easter feasting. Suckling Lamb Leg makes an easy, delicious main course year-round.

This lamb is raised in New Zealand without the use of hormone or antibiotic growth promotants. GMO seeds are illegal New Zealand.

Store frozen suckling lamb hind legs in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.

Thawing Tips

Suckling lamb is generally slow roasted but can also be braised. Because of its mild flavor, avoid overwhelming it with strong seasonings. A simple rub of olive oil and salt, plus one or two other seasonings works well. Consider using garlic, sweet paprika, lemon, fresh herbs (rosemary, sage, and/or thyme), and/or black pepper.

New potatoes are the most traditional side dish for roast suckling lamb. For an extra treat, sauté or roast the potatoes in rendered lamb fat.