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Whole rack · milk-fed lamb (lechal) · 1.35 kg · frozen
Whole rack of milk-fed lamb (chuletero de lechal), 1.35 kg
The chuletero is the whole rack, the piece a Spanish butcher would otherwise cut into cutlets. This one comes from lechal, unweaned milk-fed lamb, and weighs 1.35–1.4 kg, without neck or breast. It is sent frozen, costs €64.90 and feeds three.
Whole rack of milk-fed lamb (lechal), 1.35 kg, frozen
On the label: Chuletero de Cordero Lechal 1,35 Kg
64,90€ VAT incl. (€48.07/kg)
In stock
Add to basketWhat you get
| Cut | Whole rack of milk-fed lamb, untrimmed, without neck or breast |
|---|---|
| On the Spanish label | Chuletero de Cordero Lechal 1,35 Kg |
| Animal | Milk-fed (unweaned) merino lamb from the Valle de los Pedroches, in the province of Córdoba |
| Pack | One whole rack, 1.35–1.4 kg |
| Fresh or frozen | Arrives frozen, vacuum-packed. Thaw in its pack in the fridge for 24–48 hours. |
| Serves | 3, at the shop’s rule of 400–500 g of bone-in meat per person |
How to cook it
- Roasted whole: rub the thawed rack with grated garlic, oregano, pepper, salt and olive oil and leave it for half an hour.
- Roast at 180 °C (355 °F) for around 75 minutes, depending on the size of the piece, spooning the juices from the tin over it now and then.
- Lechal is served cooked through and golden, so go by colour and crisp skin, not by a pink core. Rest it for 15–20 minutes before carving between the ribs.
- On the grill: cut the raw rack into pieces of two or three ribs and cook them over hot embers, turning often.
Questions about the rack of lechal
Chuletero, carré, chuletillas: which is which?
Chuletero is the whole rack as it comes off the animal. Carré usually means a shorter, trimmed rack ready for the oven. Chuletillas are the single cutlets. All three appear on our lamb page.
Is it French-trimmed?
No, the bones are not scraped. Trim them yourself after thawing, or choose the French-trimmed rack of eight ribs shown below.
Can I have it on the table in December?
Yes. We recommend the dispatch of Wednesday 16 December, which leaves time for thawing; the last one before 24 December leaves on Wednesday 23. See the December dates.
Goes well with
The same rack already cut into cutlets, the other lechal joints, and the trimmed rack of lamb.
Milk-fed lamb cutlets (lechal), 1 kg, frozen
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