Castilla y Leon (Aranda de Duero) · Spain
Lechazo / Cordero Asado
Lechazo is milk-fed lamb under about 35 days old, slow-roasted whole in a wood-fired clay oven with nothing but lard, water and salt.
Approximate, per 1 quarter of lamb (~250g roast lamb). Values vary by recipe and portion.
Where it comes from
Lechazo is milk-fed lamb under about 35 days old, slow-roasted whole in a wood-fired clay oven with nothing but lard, water and salt. It is the defining dish of the Ribera del Duero and the Tierra de Campos, where Aranda de Duero is considered its capital and 'Lechazo de Castilla y Leon' carries a protected geographical indication. The style descends from Castilian shepherding communities that roasted young lamb during slaughter and harvest feasts.
Where to eat Lechazo / Cordero Asado
0 restaurants worldwide serve it.
The variants
Lechazo asado (Aranda)
Milk-fed lamb roasted in a wood oven in a clay cazuela, the Ribera del Duero classic.
Cordero asado a la castellana
Older weaned lamb roasted with white wine, garlic and lard.
Cordero al chilindron
Aragon/Navarra braise of lamb in a sauce of tomato, peppers and dried nora.
Cook it yourself
- Lechazo / Cordero Asado
The pride of the Ribera del Duero: milk-fed baby lamb roasted slowly in a wood-fired clay oven with almost nothing added, so the meat stays impossibly tender and the skin crackles to gold. Its whole philosophy is restraint, letting superb lamb speak for itself.