• Spanish Half Suckling Lamb Carcass
1 1

Spanish Half Suckling Lamb Carcass

£99.00
£99.00
Tax included.
Weight

  • FROZEN

  • FROZEN

Product Description
  • Churra de Castilla breed
  • Reared in north-western Spain
  • ±2.6kg
  • Frozen

Spanish Suckling Lamb Half Carcass

Churra de Castilla Suckling Lambs from Spain are fed only on milk, producing a subtle, slightly sweet flavour, which is less gamey than older lambs. The meat is tender and lighter in shade with the fat being brilliant white. Hind Legs are the back legs from the Lamb, with the leg bone running through the centre.

Each pack contains one, Half Carcass around ±2.6 kg each. Cooked in a wood-based barbecue is where you get the authentic taste of the region this Suckling Lamb is traditionally from in Spain. There they would cook it in an oven similar to a Clay Pizza oven, with a wood fire inside, allowing that smokey flavour to add character and depth to the flavour of this luxurious piece of meat.

If like us, you dont have a Pizza Oven with an open log fire inside it to hand, we have tried cooking this on a Barbecue, in the cold one Christmas. Seasoned with Onions, Garlic, Sage, Salt, and either lard or oil. Place skin side down in a tray with lamb stock, to help retain moisture in the meat. Cook skin side down for one hour at 160, after which time remove from the oven and turn over. Baste the lamb in the juices caught in the tray. Put back in the barbecue for a further 45 minutes. Wrap in tin foil and allow to rest on the side for 25 minutes. Serve with slices of fried potatoes with the liquor from the lamb poured over them.
Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.
Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Spanish Half Suckling Lamb Carcass

  • Spain

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)