These tiny lamb chops are incredibly tender. When seared over charcoal, each one is a bite of heaven, so mild and buttery with a light pink center. It’s no wonder that the Spanish are fanatics for their suckling lamb, cordero lechal.

Moralejo raises their lambs in Zamora, in the heart of Castilla y León. The region is famous for its suckling lamb, often roasted in wood fired ovens. Sometimes restaurants serve chuletillas (chops) with a tiny charcoal grill so you can sear the little chops right there at the table.

We once had dinner with a friend visiting from Spain, and he ordered U.S. raised lamb chops. After one bite, he exclaimed., “This is not lamb, it is sheep!” That is how much milder and delicate the lamb is in Spain, and suckling cordero lechal is the finest of them all.

This cordero lechal lamb from Spain has been fed only on milk, so it has none of the gamey flavor of other types of lamb. The meat has a light pink color and a lean, delicate texture.

Ships frozen, thaw before cooking and season with salt and pepper.

The 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.