Roast lamb is the gastronomic standard of the Community of Castile and Leon, which is always present at all kinds of celebrations such as birthdays, weddings and, of course, Christmas.
This traditional Castilian dish has no tricks: a product suckling a lamb of indigenous breeds; wooden oven, earthenware, water and salt. Although he later had a great influence on the “touch” of the grill master, who, as in all professions, his experience allowed him to know the exact point at which “asado” should be served. You know, tender on the inside and fresh and golden on the outside.
In order to make a perfectly roasted lamb suckling, we must take into account that the lamb we buy is crucial for this purpose. That’s why we need to know that we find three types of lamb on supermarket shelves: suckling lamb, yielding lamb, Easter lamb and larger sheep.
- Suckling lamb or suckling lamb: it is between 30 and 45 days old and feeds only on milk, and the live animal has a maximum weight of 8 kg. Its meat is the best for cooking roast lamb, as it is valued as an authentic culinary delicacy.
- Review lamb: The resental lamb, or Ternasco, as it is known in Aragon, never reaches 4 months and its live weight is less than 13 kg. This meat is also very good for cooking roast lamb
- Easter lamb: This type of lamb is more than four months old, but less than a year old. It is slaughtered when the lamb weighs between 23 and 26 kg. Its meat has an intense and pronounced taste, which makes it a highly prized meat for preparing other typical dishes of our gastronomy such as lamb stew.
To make this recipe, we chose a previous quarter of lamb suckling with PGI from Castile and Leon. A quarter that weighed 2.2 kg and from which we made four people, putting a small appetizer before tasting.
Now is your time.