WHAT IS MILK-FED LAMB?
At Basco, we only sell traditional Cordero Lechal.
Milk-fed lamb, called in Spain Lechazo or ‘Cordero Lechal is a young lamb still at their milk feeding stage usually with 35 days of age before slaughter and 9 to 12 kg in real weight.
Here at Basco, we believe that the lives of our milk-fed lambs are of the utmost importance, from how they are reared on the farm, right through to being on your plate!
HOW TO COOK YOUR MILK-FED LAMB?
Traditionally, milk-fed lamb is roasted in a wood-fired oven with salt, oil and a touch of water to allow this prime cut to speak for itself and amaze the most discerning palate. The result is an incredibly soft textured meat, crispy golden skin that is creamy in texture, melting in the mouth with some light gamey notes.
This half lamb is made up of two milk-fed lamb quarters and is perfect for all occasions, whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired and try cooking this authentic Spanish recipe, found on our Spanish recipes page.
HOW WILL I RECEIVE MY MILK-FED HALF LAMB?
You will receive two frozen vac-pac quarters of milk-fed lamb delivered on ice pads. If you are not using the lamb straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM LAMB QUARTER TO LAMB QUARTER, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB.
