It is cooked and served, mainly, on Easter Sunday or is preferred on special occasions. Milk lamb is considered very tender and tasty, but it is full of fat. That is why it is recommended for spit compared to goat, which is harder and drier.
They are the pieces of lamb that come from the area of the spine between the shoulder and the fillet. Tender and delicious pieces with fat substrate, suitable for grilling or barbecue.
