📝 About This Recipe
Transport your senses to the heart of Castilla y León with this quintessential Spanish masterpiece. This roasted milk-fed lamb is celebrated for its impossibly tender, pale meat and paper-thin, crackling golden skin that yields to the touch. By using only the finest ingredients—water, salt, and lard—we allow the delicate, buttery flavor of the young lamb to remain the undisputed star of the table.
🥗 Ingredients
The Lamb
- 1 half Milk-fed lamb (Lechal) (approx. 2.5-3 kg, front and hind quarters, room temperature)
- 100 grams Iberian pork lard (high quality, softened)
- 2 tablespoons Coarse sea salt (to taste)
The Roasting Liquid
- 1.5 cups Water (filtered)
- 1/2 cup Dry white wine (optional, such as a crisp Verdejo)
- 4 pieces Garlic cloves (whole, smashed with skin on)
- 1 piece Bay leaf (dried)
For the Traditional Salad Side
- 1 head Butterhead lettuce (washed and torn)
- 2 pieces Spring onions (thinly sliced)
- 3 tablespoons Extra virgin olive oil (Spanish Picual preferred)
- 1 tablespoon Sherry vinegar (Vinagre de Jerez)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 1 hour before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 160°C (320°F). Traditionally, this is done in a wood-fired oven, but a standard oven with top and bottom heat (no fan) works beautifully.
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3
Using a sharp knife, make a few small incisions in the thickest parts of the joints to help the heat penetrate, but do not pierce the skin excessively.
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4
Generously rub the entire surface of the lamb with the softened pork lard. This is the secret to the signature golden, crispy skin.
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5
Season all sides of the lamb thoroughly with coarse sea salt.
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6
Place the lamb in a large earthenware roasting dish (clay 'cazuela' is traditional). Position the lamb with the inner side (ribs) facing up first.
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7
Pour the water, wine (if using), garlic, and bay leaf into the bottom of the dish. Crucially, do not pour the liquid over the meat; it must stay in the bottom to create steam.
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8
Place the dish in the oven. Roast for approximately 60-70 minutes, occasionally basting the meat with the juices from the bottom of the pan.
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9
Carefully remove the dish and flip the lamb so the skin side is now facing up. If the pan is dry, add another half cup of water.
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10
Increase the oven temperature to 190°C (375°F). Roast for another 45-60 minutes.
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11
During the final 20 minutes, avoid basting the skin to allow it to crisp up into a glass-like 'chicharrón' texture.
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12
The lamb is ready when the meat easily pulls away from the bone and the skin is deep golden brown and resonant when tapped with a spoon.
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13
Remove from the oven and let the meat rest for 10 minutes in the dish before carving. This allows the juices to redistribute for maximum succulence.
💡 Chef's Tips
Always use a clay or earthenware dish if possible, as it retains and distributes heat more gently than metal. Never pour water directly over the skin during the roasting process, or it will become soggy rather than crispy. If the skin isn't crisping enough in the final stages, use the grill/broiler setting for 2-3 minutes, watching it constantly to prevent burning. Authentic Lechal lamb must be less than 35 days old; if you cannot find it, use the youngest 'spring lamb' available for the closest flavor profile. Ensure the water level in the pan is maintained; the steam prevents the delicate meat from drying out during the long roast.
🍽️ Serving Suggestions
Pair with a bold Spanish red wine, specifically a Ribera del Duero Crianza or Reserva. Serve with a simple 'Ensalada Mixta' of lettuce and onions to cut through the richness of the fat. Traditional 'Patatas a lo Pobre' (poor man's potatoes) sautéed with onions and peppers make an excellent hearty side. Present the lamb whole at the table and carve it using only a ceramic plate or a dull knife to demonstrate how tender it is. A piece of crusty rustic bread is essential for mopping up the 'jus' (liquid gold) at the bottom of the roasting dish.