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WHAT IS MILK-FED LAMB?
At Basco, we only sell traditional Cordero Lechal.
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.
Here at Basco, we believe that the lives 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!
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 and amaze the most discerning palate. 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 quarter is perfect for all occasions whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired and try cooking this authentic Spanish recipe, found on our Spanish recipes page.
HOW WILL I RECEIVE MY MILK-FED LAMB QUARTER?
You will receive one frozen vac-pac quarter of milk-fed lamb delivered on ice pads. If you are not using the lamb straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM LAMB QUARTER TO LAMB QUARTER, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB.
| Ingredients: 100% milk fed lamb, |
| Net Weight: 1.6Kg |
| Best Before: See Label |
| Country of Origin: Spain |
| Brand: Tabladillo |
| Packaging: Vacuum Bag |
| Storage: Keep Frozen |
| Usage: Cook before serving, Defrost before use |
“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”
“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”
“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”
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