Spain·Castile and León
Lechazo asado
Castilian roast suckling lamb
Suckling lamb from Castile and León roasted in an earthenware dish with lard and salt, with tender meat and golden, crisp skin.
- Preparation
- 10 min
- Cooking
- 1 h 45 min
- Total time
- 1 h 55 min
- Difficulty
- Easy
- Servings
- 4
Resting: 0 min
Ingredients
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Preparation
Tips
- The better the lamb, the less it needs: salt, lard and water are enough for a fine roast.
- The earthenware dish keeps the heat and gives a very traditional presentation; serve the roast in it.
- Start with the ribs facing up and turn at the end to get the golden skin.
- Times vary with the size of the quarters and the oven: check that the meat is tender before raising the temperature.
Variations
- The most traditional roast is made in a wood-fired oven, for roughly two hours, until the skin is golden and crisp.
- Roasts of suckling lamb take well to herbs and to pounded mixtures with a little garlic, wine and vinegar.
Story of the recipe
Lechazo asado: where it comes from.
Roast lechazo is one of the great dishes of Castile and León. It is made with lechazo, a lamb of about 35 days fed exclusively on its mother's milk, with white or pale pink, tender meat and little intramuscular fat.
Since 1997 «Lechazo de Castilla y León» has been a Protected Geographical Indication. It must come from the provinces of Burgos, Valladolid, Zamora, Palencia, Salamanca, Segovia, León, Ávila and Soria and from the Churra, Castellana and Ojalada breeds.
By RecetarioMundo.