SEASONAL: (Milk fed lamb – season mid November to mid May)
This whole lamb is truly amazing and if you have never tried it, then this is your chance.
The ewes give birth to the lambs in the mountains and they suckle only on their mother’s milk for up to 42 days: “eleve sous la mere”. The conditions in which the lambs are reared means they are free from antibiotics and hormones.
The flavour and texture of milk-fed lamb when served in many ways, grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be, without doubt, the best lamb that money can buy.
Our exclusive milk-fed lamb is meat from an unweaned lamb, typically 4 to 6 weeks old weighing between 7 to 9 kg.