Cordero Lechal Leg of Suckling Lamb by Moralejo

In Spain, few dishes are as beloved as cordero lechal. Roast this bone-in leg of suckling lamb slowly until the skin turns crisp and the meat beneath becomes so tender you can cut it with fork. 

Suckling lamb is the pride of Castilla y León in central Spain, where they have mastered the art of roasting suckling lamb legs in wood fired clay ovens. The meat is juicy, tender and gently buttery, unlike most lamb.

Moralejo raises their lambs in Zamora, in the heart of this storied region. The lambs are 100% milk-fed, which gives the meat its pale pink color, delicate texture and sweet taste. It is elegant and understated, a true Spanish delicacy.

A quick guide to the language of lamb: in Spain, cordero means lamb, pierna is the leg, lechal means milk-fed and lechazo is a suckling lamb.

Ships frozen. Thaw fully before cooking and season simply with salt and pepper. For best results, cook whole cuts to 145°F, measured with a thermometer 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.