Milk lamb is an exceptionally rare and luxurious type of young lamb that is well worth seeking out for anyone who loves lamb. In Hokkaido, where sheep farming is found in many parts of the region, only a very small number of farms raise and offer milk lamb.
The name given to lamb in Japan varies according to its age at the time of shipment. Generally, sheep less than one year old are called lamb. Those around six months old are often referred to as baby lamb, while lambs that are only a few months old and have been raised exclusively on their mother’s milk are known as milk lamb.
Because milk lamb is harvested at such a young age, its meat has a particularly delicate character. It offers a soft, rich texture reminiscent of fatty tuna, making it quite different from more commonly available lamb.
Milk lamb can be enjoyed in a variety of preparations. When served as sashimi, its exceptionally soft texture can be appreciated much like the richness and tenderness of toro, the fatty cut of tuna.
Spare ribs offer a completely different experience. Grilled until fragrant, they release savory juices and a rich roasted aroma that fill the mouth with every bite.
Although many farms in Hokkaido raise sheep, very few handle milk lamb. One reason is that relatively few people in Hokkaido are familiar with this exceptionally young type of lamb.
There is also a practical reason. From a producer’s perspective, it is generally more productive to raise the lamb for several additional months and ship it once it has reached the more familiar lamb stage. As a result, milk lamb remains a particularly limited specialty.
For travelers interested in discovering unusual regional foods, milk lamb offers a rare opportunity to experience the delicate side of Hokkaido lamb. Its short production period and limited availability make it a special seasonal delicacy rather than an everyday meat.
The listed season for milk lamb is May. If you are visiting Hokkaido’s Asahikawa, Furano or Biei area during this time, it is a unique local specialty to look for.