Roasted until the skin is crisp and golden brown, with tender meat that falls off the bone, paletilla lechazo is a beloved delicacy in Spain. This rare milk-fed lamb is so incredibly juicy and mild you may never cook regular lamb again.

The region of Castilla y León is famous for slow-roasting suckling lamb shoulders in wood-fired clay ovens. The meat comes out so tender you can cut them with a fork

Moralejo raises their lambs in Zamora, in the heart of Castilla y León. Their lambs are fed only on milk, producing an exceptionally mild, buttery taste. The meat has a light pink color and lean, delicate texture.

A few definitions of words to describe suckling lamb: cordero means lamb, paleta means shoulder, paletilla means small shoulder, lechal means milk-fed and lechazo means suckling lamb all in one word!

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.