Suckling lamb leg is from young lambs raised only on mother’s milk. The extremely tender meat is delicately flavored and pale in color.
In Spain, roast suckling lamb (Lechazo Asado) is an iconic regional dish that represents a culinary expression of terroir—the product of local breeds, traditional husbandry, and authentic cooking techniques. The Spanish region of Castilla y Leon is especially renowned for Lechazo. Lambs bearing the “Lechazo de Castilla y León” PGI designation are synonymous with tradition and quality.
About the Producer
Moralejo, Spain’s premier lamb producer, is based in Zamora, a province of Castilla y Leon, Spain’s largest region for lamb production. The family-led company honors ancient farming traditions and applies advanced meat processing technology to produce merino lamb with exceptional eating quality.
