Suckling Lamb

It is 30 to 45 days old, and will weigh between 22 and 33 pounds (10 to 15 kg.) The flesh and fat are white and very tender.

It has a very mild taste; some lamb fans feel that it doesn’t really have any flavour at all.

Many offal fans rave about the kidneys from Suckling Lamb.

It is usually sold between February and May, and particularly around Easter. It is usually sold whole, or in halves or quarters, rather than cut into smaller retail cuts.

In France, it largely comes from the south (particularly the Pyrénées, where it is called “Agneau de Lait des Pyrénées”), Brittany and Deux-Sèvres.

Cooking Tips

Suckling Lamb can be braised or roasted. For roasting, allow 10 to 12 minutes per pound, plus 10 minutes with the oven door half open. When roasted it will have crispy skin.