Suckling Lamb Hind Leg

Out of Stock
12 hind legs (approximately 30 lbs.) | Free Shipping

Roasting a whole suckling lamb (aka milk-fed lamb, cordero lechal) is a long-held spring custom in many European countries. But why limit this deliciously tender, mild-flavored meat to one season? These 2-3 lb. Suckling Lamb Legs are more manageable than a whole animal and easy to roast or braise.

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


12 individually vacuum sealed hind legs, 2-3 lbs. each (approximately 30 lbs.)


  • Bone In, Skin Off
  • No Antibiotic or Hormone Growth Promotants
  • GMO Seeds are Illegal in New Zealand
  • Frozen


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.

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