Suckling lamb: Made from lambs between 35 and 35 days old, fed exclusively on mother’s milk, reared in Spain, weighing between 5 and 6 kg.
It is presented pre-roasted, vacuum-packed of the highest quality, on the one hand the sauce in which it is cooked and on the other hand the meat, which means that both parts conserve all their properties.
Ingredients: Churro suckling lamb, water and salt.
Suckling pig: Made with suckling pigs between 21 and 30 days old, raised in Segovia, weighing between 5 and 5.5 kg.
Ingredients: suckling pig, water and salt.
Product awarded with Three Stars for the last four years by the International Taste Institute of Brussels, which has led it to obtain the exclusive Crystal Taste Award.
How to prepare:
- Preheat the oven to 200ºC for approximately 5 minutes.
- Add the sauce from the bag into the empty casserole dish, preferably earthenware*.
- Place the suckling pig skin-side up, as it will be presented at the table.
- Never pour the sauce on top, so that the skin browns well.
- Place in the oven at medium heat for 30 minutes.
- Ready to serve our delicious roast suckling lamb!
* If the tray is metal, add a glass of water first and use the sauce for plating.
Both quarters are presented pre-roasted, vacuum packed of the highest quality, on one side the sauce in which it is cooked and on the other the meat, which means that both parts conserve all their properties.
Net weight of each product: approximately 1.3 kg with sauce included.
Net weight of the pack: 2.6 kg with sauce included approximately.