Milk-fed Suckling
Lamb

Moralejo Lamb Logo

Lechazo

Lamb production is deeply intertwined with Spain’s agricultural heritage and regional gastronomy. Moralejo is based in Zamora, a province of Castilla y Leon, Spain’s largest region for lamb production, especially renowned for milk-fed suckling lamb, known as Lechazo.

  • Extremely tender, juicy & light in color
  • Delicate, mild flavor with little fat
  • Less than 30 days old
  • Fed only mother’s milk

Festive occasions in Spain often call for roasted suckling lamb, Lechazo Asado. A product of local breeds, traditional husbandry, and authentic cooking techniques, the dish represents a culinary expression of terroir.

The traditional cooking method is very straightforward. Place a whole lamb, split or quartered, or lamb parts, in a clay or earthenware vessel, and dress with salt and fat, usually olive oil or lard. After 2-3 hours in the oven, the exterior becomes crisp and golden, the meat juicy and tender. This simple preparation highlights the purity and delicate flavor of Moralejo’s suckling lamb.

Moralejo Lamb Plate
Moralejo: Spain’s BEst Lamb Producer

Founded in 2005 by the brothers Enrique and Mario Oliveira, Moralejo has evolved from a small butcher stall in the Zamora market into one of Europe's most advanced lamb processing facilities. Moralejo’s two plants, located in the rural heart of Zamora, are equipped with the most innovative technology in the sector to ensure maximum quality, safety and efficiency in every process.

The company’s careful attention to detail and forward thinking shows in every step of the process, from their farmers’ generational knowledge of breeding and animal husbandry to the skilled butchery at their state-of-the-art facilities. Moralejo lamb can be found in more than 40 countries across Europe, the Middle East, Africa, Asia, and now the U.S.

available cuts:
  • Legs
  • Whole (8-15 Lbs.)
  • Shoulder
  • Fore Quarter