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Frozen milk fed lamb legs 1.4kg

£25.95 (pack)

  • In Stock

    A speciality of Castilla y León, our milk-fed lamb is ideal for roasting - give the meat an initial sizzle in a very hot oven for ten minutes with garlic and rosemary, then turn down the heat to 180 degrees for another 30-40 minutes. One leg is suitable for 1-2 people as a main course.

    Milk-fed lamb leg, two pieces per pack, approximately 1.4kg in total. This is a frozen product.

    Lamb caldereta

    1 tbsp Brindisa Arbequina olive oil
    2 white onions, grated
    6 cloves of garlic, crushed
    1/2 tsp La Chinata mild paprika
    2 milk-fed lamb legs (1.4 kg)
    200g grated tomato
    200g red pepper, diced
    2 litres chicken or begetable stock
    500ml white wine
    160g fresh peas, cooked
    80g wild garlic leaves


    1. Preheat the oven to 180°C.
    2. Heat a little olive oil in a large, deep saucepan and cook the onion and garlic until soft.
    3. Add the diced pepper and cook for a few more minutes before adding the paprika and grated tomato.
    4. Simmer for a few more minutes, add the white wine and reduce and finally the legs of lamb.
    5. Over a medium heat simmer for a few minutes more, add the stock and cook slowly for about one and a half hours.
    6. Once the meat is tender, stir in the cooked peas and wild garlic before serving.