Suckling lamb, or milk-fed lamb, is a lamb that has never been allowed to graze. It has been fed solely on its mother's milk, giving its meat an exceptional flavor and whiteness. In southwestern France, milk-fed lamb was not eaten until Easter when it was served for Sunday lunch. Easter morning we ate omelets with little fish from the streams and then at noon came roast lamb with a salad of watercress that we had picked ourselves. 

While other lamb can be cooked rare, suckling lamb needs to be cooked like poultry. We're looking for the wonderful flavorful of its crispy skin and the cartilaginous aspect of the "little bones." The white tender meat is quite mild in taste, which is why I favor the shoulder and breast and particularly the meat over the shoulder blade. This white meat requires long cooking. I prepare it in advance, rubbing it with a little garlic, a drizzle of olive oil and some Espelette chili which enhances it without assaulting the taste buds. 

And then there is the little kidney, unique and with a different flavor from veal kidney. Unfortunately there are only two per lamb and they're tiny... but so good! 

Here is my recipe:
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière