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Species Name
Guinea Fowl
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Latin Name
Numida meleagris
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Harvest Method
Pastured
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Range & Habitat
North Carolina
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Producer
SFS Partnership
Seasonality
Range & Habitat
Wagyu, Cabassi & Co.
Lamb, Ovation Suckling
Moist, Tender, Succulent
Suckling lamb (aka sucking lamb, milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. These whole lambs are sold cut into eight sections in the Spanish style. New potatoes are the most traditional side dish for roast suckling lamb. Try sauteing or roasting them in some of the rendered lamb fat!
Pork, Spanish Iberico de Bellota Pork - Tenderloin