Cordero lechal asado – estilo castellano
Recipe for Castilian style roasted baby lamb, a traditional Spanish dish
The lamb is one of the most delicious and versatile meats that can be served to your guests. Roasted, it is a delicatessen itself.

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Translated by:
Jessica Acosta ROSCHMANN

Published on
03/03/2017



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.

In the following recipe, the LECHAL one will be needed.

Castilian style roasted baby lamb, a traditional Spanish dish
ingredients for 4 people
  • 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


PREPARATION
  • 1Preheat oven at 180°C – 350°F.
  • 2Spread lard all over the lamb.
  • 3Add salt & pepper.
  • 4Place it on a roasting dish.
  • 5Cook it for about 40 min.
  • 6Remove it from the dish, set aside.
  • 7Place the potatoes on the dish.
  • 8Turn the lamb, so it’s cooked on both sides.
  • 9Put the lamb back on the dish.
  • 10Peel the cloves.
  • 11Place it in a mortar with sea salt, a dash of vinegar and a couple of teaspoons of the lamb gravy.
  • 12Crush and toss the mixture all over the lamb.
  • 13Add white wine.
  • 14Cook it 40 minutes longer.
  • 15Serve the lamb hot with the gravy in a sauceboat.
OUR TIPS AND TRICKS
White wine can be changed for red one.
 
RECIPE INFORMATION
Group: Second courses
Difficulty: Easy
Calories: High
Price: High
Base food: Meat
Author: Juan Echanove, recipe included in the book ‘50 recipes to enjoy wine’. 
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