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AbbacchiovsCordero lechal

lamb · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

Both are PGI suckling-lamb traditions in southern Europe — Castilian (cordero lechal, ≤21 days) and Roman (abbacchio, ≤60 days). Different regional protocols and preparation traditions.

Abbacchio
Lamb · Rack

The Roman tradition of suckling lamb, PGI-protected as 'Abbacchio Romano' since 2009. Lambs are slaughtered young (under 60 days, weighing 8–13kg) and the entire animal is broken…

NeckRackLoinChumpLegShoulderBreast
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Cordero lechal
Lamb · Leg

Castilian PGI tradition of milk-fed suckling lamb, slaughtered at 21 days or younger, weighing under 7kg. Roasted whole or in halves in a wood-fired clay oven (horno de leña) at…

NeckRackLoinChumpLegShoulderBreast
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Names by country

CountryAbbacchioCordero lechal
🇺🇸United States—Suckling lamb
🇬🇧United Kingdom—Suckling lamb
🇫🇷France—Agneau de lait
🇪🇸Spain—Cordero lechal
🇦🇷Argentina—Cordero lechal
🇲🇽Mexico—Cordero lechal
🇵🇹Portugal—Borrego de leite
🇧🇷Brazil—Cordeiro de leite
🇮🇹ItalyAbbacchioAgnello da latte
🇩🇪Germany—Milchlamm

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