WHAT IS MILK-FED LAMB?
Traditional Cordero Lechal is what we only sell at Basco.
Here at Basco, we believe that the lives our milk-fed lamb’s are of the utmost importance, from how they are reared on the farm, right through to being on your plate!
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. There are 3 main breeds of milk-fed lamb in Castilla y Leon which are churra, castellana and ojalada.
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.
Our milk-fed lamb leg is perfect for all occasions whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired by one of Basco’s milk-fed lamb recipes, found on our spanish recipes page.
HOW WILL I RECEIVE MY MILK-FED LAMB LEG?
You will receive one frozen vac pac of milk-fed lamb leg delivered on ice pads. If you are not using the lamb leg 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 LEG OF LAMB TO LEG OF LAMB, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB LEG.
