In Spain, there is no special occasion or familiar reunion in which you won't find a nice and tender roast baby lamb. Traditionally it was served in weddings, baptisms, first communions, events... Nowadays it is offered in any single restaurant located throughout Spain. Different sheep breeds are raised all over Spain with such different purposes as breeding, wool, milk or meat. Regarding meat, in Spain there are four different kinds, depending on the age of the lamb. Here we present you the main features of each one of them:
- LECHAL / LECHAZO: aged one and a half months, 9 kilos, milk fed, white tender meat, smooth and unique flavor, the most expensive of all.
- RECENTAL: aged 4 months, 9-16 kilos, not milk feeding anymore, has more fat and flavor, meat is more pink, it is less expensive and the most popular, mostly used for BBQ or stews.
- PASCUAL: aged 5 months/1 year, + 16 kilos, quite more fat, strong flavor and less popular.
- CARNERO / OVINO MAYOR: aged + 1 year, hard meat, for exportation and processed food.
- 1/2 young Lamb
- 5 medium Potatoes
- 50 g. Pork lard
- 3 Garlic cloves
- 1 glass of White wine
- 1 spoonful Vinegar
- Salt & pepper
- Course sea salt
Así lo hacemos:
- Preheat oven at 180°C – 350°F.
- Spread lard all over the lamb.
- Add salt & pepper.
- Place it on a roasting dish.
- Cook it for about 40 min.
- Remove it from the dish, set aside.
- Place the potatoes on the dish.
- Turn the lamb, so it’s cooked on both sides.
- Put the lamb back on the dish.
- Peel the cloves.
- Place it in a mortar with sea salt, a dash of vinegar and a couple of teaspoons of the lamb gravy.
- Crush and toss the mixture all over the lamb.
- Add white wine.
- Cook it 40 minutes longer.
- Serve the lamb hot with the gravy in a sauceboat.