{"product_id":"suckling-lamb-shoulder-moralejo-me-10","title":"Cordero Lechal Suckling Lamb Shoulder by Moralejo","description":"\u003cp\u003eRoasted until the skin is crisp and golden brown, with tender meat that falls off the bone, \u003ci\u003epaletilla lechazo\u003c\/i\u003e is a beloved delicacy in Spain. This rare suckling lamb is so incredibly juicy and mild you may never cook regular lamb again.\u003c\/p\u003e\u003cp\u003eThe 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\u003c\/p\u003e\u003cp\u003eMoralejo raises their lambs in Zamora, in the heart of \u003ca href=\"\/shop-by-region\/castilla-y-leon\"\u003eCastilla y León\u003c\/a\u003e. Their lambs are fed only on milk, producing an exceptionally mild, buttery taste. The meat has a light pink color and lean, delicate texture.\u003c\/p\u003e\u003cp\u003eA few definitions of words to describe suckling lamb: \u003ci\u003ecordero\u003c\/i\u003e means lamb, \u003ci\u003epaleta\u003c\/i\u003e means shoulder, \u003ci\u003epaletilla\u003c\/i\u003e means small shoulder, \u003ci\u003elechal\u003c\/i\u003e means milk-fed and \u003ci\u003elechazo\u003c\/i\u003e means suckling lamb all in one word!\u003c\/p\u003e\u003cp\u003eShips frozen, thaw before cooking and season with salt and pepper.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"La Tienda","offers":[{"title":"Default Title","offer_id":46032267804755,"sku":"me-10","price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/9260\/1171\/files\/me-10.jpg?v=1787737740","url":"https:\/\/tienda.com\/products\/suckling-lamb-shoulder-moralejo-me-10","provider":"La Tienda","version":"1.0","type":"link"}