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Suckling lamb (‘Cordero Lechal’)


The Basque suckling lamb, under the label ‘Euskal Bildotsa’, belongs to the native ‘Latxa’ and ‘Carranzana’ breeds, the same breeds whose milk is used to produce the precious ‘Idiazabal’ cheese.

These lambs only feed on their mother’s milk until they are sacrificed, which happens when they are between 21 and 35 days old. Their meat is cherished for its juiciness, tenderness and deliciousness.

Did you know…

Since they are sustainably raised their reproductive cycles are always respected? That is why its consumption mainly happens between January and April, being very difficult to find such meat during summer.

Which are the most typical Basque dishes?

Descubre los platos tipicos