CarneAtlas

CabritovsCordero lechal

lamb · Approximate equivalent

Both Iberian-tradition very-young milk-fed animals, both Easter centerpieces, both whole-roasted in clay ovens. Cordero lechal is the suckling-lamb version (Castilian PGI); cabrito is the kid-goat counterpart.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open CabritoOpen Cordero lechalSee substitutes
Raw Cabrito — Lamb Whole cut
Cabrito
Lamb · Whole

Milk-fed kid goat — the iconic Iberian-peninsula Easter dish and the signature meat of Monterrey, Nuevo León in northern Mexico. The young goat (typically 30–45 days old, 4–8 kg)…

NeckRackLoinChumpLegShoulderBreast
Full details →
Raw Cordero lechal — Lamb Leg cut
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
Full details →
Keep Cabrito and Cordero lechal together in your notebook.

Names by country

CountryCabritoCordero lechal
🇺🇸United StatesKid goatSuckling lamb
🇬🇧United KingdomKid goatSuckling lamb
🇫🇷FranceCabriAgneau de lait
🇪🇸SpainCabritoCordero lechal
🇦🇷Argentina—Cordero lechal
🇲🇽MexicoCabritoCordero lechal
🇵🇹PortugalCabritoBorrego de leite
🇧🇷BrazilCabritoCordeiro de leite
🇮🇹ItalyCaprettoAgnello da latte
🇩🇪Germany—Milchlamm

Would you know it at the counter?

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