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.