The legs of milk-fed lamb are the hind parts of the animal and their meat is lean. The meat of a lamb is a pale pink, almost white, with almost no fat, and it is exclusively fed on maternal milk. Along with the shoulder, they are the tenderest parts of the lamb as they are attached to the bone. Nutritional value per 100 grams: Calories: 225 kcal Protein: 18 g Fat: 17 g Carbohydrates: 0 g Iron: 1.9 mg Zinc: 2.1 mg Cholesterol: 78 mg Phosphorus: 170 mg Potassium: 230 mg Storage and tips: Lamb meat, especially milk-fed, does not usually last long in the fridge. You can place it in a container covered with a plastic bag with holes for ventilation. Frozen, it will last a maximum of 8 months. Recipe and culinary uses: The most traditional way to eat a milk-fed lamb leg is roasted or grilled. Before starting, make some small cuts and massage the leg with a mixture of olive oil, garlic, lemon, salt, pepper, and mustard. Roast at 160 degrees.