Cordero Lechal Suckling Lamb Shoulder by Moralejo

Roasted until the skin is crisp and golden brown, with tender meat that falls off the bone, paletilla lechazo is a beloved delicacy in Spain. This rare suckling lamb is so incredibly juicy and mild you may never cook regular lamb again.

The region of Castilla y León is famous for slow-roasting suckling lamb shoulders in wood-fired clay ovens. The meat comes out so tender you can cut them with a fork

Moralejo raises their lambs in Zamora, in the heart of Castilla y León. Their lambs are fed only on milk, producing an exceptionally mild, buttery taste. The meat has a light pink color and lean, delicate texture.

A few definitions of words to describe suckling lamb: cordero means lamb, paleta means shoulder, paletilla means small shoulder, lechal means milk-fed and lechazo means suckling lamb all in one word!

Ships frozen, thaw before cooking and season with salt and pepper.

The USDA recommends cooking all whole cuts of meat to 145°F as measured with a food thermometer placed in the thickest part of the meat.

How will the lamb be delivered?
The lamb will arrive frozen, packed with dry ice to maintain safe temperatures during transit.

How should I store the lamb upon arrival?
You may refrigerate it for up to 3 days, or keep it frozen until the best-by date.

Should I thaw the lamb before cooking?
Yes, the lamb should be fully thawed prior to cooking.

What is the recommended cooking temperature for whole cuts of lamb?
Cook whole cuts to a minimum internal temperature of 145°F, using a food thermometer placed in the thickest part of the meat to ensure proper doneness.

How are frozen perishable items shipped?
La Tienda ships frozen items in a recyclable cooler with dry ice and frozen ice packs to arrive in top condition.

How will my order be packed?
La Tienda packs products carefully to ensure they arrive in top condition. Cold items are packed with insulated packaging and ice packs to preserve freshness. Items will arrive in La Tienda branded boxes.