WHAT is milk-fed lamb? Traditional Cordero Lechal is what we only sell at Basco. Here at Basco, we believe that the lives of 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. 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 meal.
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