Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.
Leg · lamb (cordero) · approx. 1.6 kg · frozen
Leg of lamb, 1.6 kg (pierna de cordero)
A whole leg of lamb in the size a British or American recipe expects. The Spanish label reads pierna de cordero: cordero is lamb, as opposed to the far smaller milk-fed lechal. One leg weighs about 1.6 kg, costs €44.90 and arrives frozen, vacuum-packed: a roast for three or four.
Leg of lamb, 1.6 kg
On the label: Pierna de Cordero de 1.6 Kg
44,90€ VAT incl. (€28.06/kg)
In stock
Add to basketWhat you get
| Cut | Whole leg of lamb |
|---|---|
| On the Spanish label | Pierna de Cordero de 1.6 Kg |
| Animal | Merino lamb (cordero) from the Valle de los Pedroches, in the province of Córdoba |
| Pack | One leg, approx. 1.6 kg |
| Fresh or frozen | Arrives frozen, vacuum-packed. Thaw in its pack in the fridge for 36–48 hours. |
| Serves | 3–4, at the shop’s rule of 400–500 g per person for meat on the bone |
How to cook it
- Thaw it fully in the fridge, then take it out an hour ahead. Push slivers of garlic and sprigs of rosemary (romero) into small slits; rub with olive oil and salt.
- Give it 20 minutes at 200 °C (390 °F), then turn the oven down to 170 °C (340 °F).
- Roast to a core of 54–57 °C (129–135 °F) for pink or 60–63 °C (140–145 °F) for medium, measured at the thickest part, away from the bone.
- Rest it under foil for 20 minutes, then carve thin slices across the grain.
In Spain the leg also goes into a caldereta, the shepherd’s lamb stew. All cuts and their Spanish names are on the lamb page; for beef, see roast beef joints.
Questions about this leg
Is this the right leg for a Sunday roast?
Yes. The other leg we sell is lechal, 650–700 g: a small slow roast, not a joint to carve.
My recipe assumes a 2.5 kg leg. What changes?
Only the time. Check the core temperature early and trust the thermometer over the clock.
Can I order it now for December?
Yes. The leg arrives frozen, vacuum-packed, so it goes straight into your freezer; move it to the fridge 36–48 hours before you roast it. December dispatch dates are on the December delivery page.
Goes well with
A rack for a smaller table, shanks for a braise, or the leg of lechal to taste the difference.
Whole rack of lamb, 2 kg, frozen
Chuletero de Cordero Nacional 2 Kg67,90€ VAT incl. (€33.95/kg)Add to basketLeg of milk-fed lamb (lechal), 650 g, frozen
Pierna de Cordero Lechal 650 gr Price range: 16,89€ through 19,10€ VAT incl.Choose weight
