Roast lamb suckling, a traditional recipe from Castile

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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.

roast lamb suckling
Suckling lamb or suckling lamb

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.
suckling lamb or lamb
Previous trimester of suckling lamb PGI suckling lamb from Castile and Leon

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.

Recipe for printing

Roast lamb suckling

To make this baked lamb suckling recipe, we chose the 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.

Roast lamb suckling

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Time to prepare twenty minutes
Cooking time 100 minutes
Time to prepare twenty minutes
Cooking time 100 minutes
Roast lamb suckling

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Evaluation: 0
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Rate this recipe!

Instructions

  1. We season the quarter suckling lamb to our taste.

  2. Place on a clay pot or oven-safe dish, with part of the skin on the base of the selected dish.

    Place on a clay pot or oven-safe dish, with part of the skin on the base of the selected dish.
  3. Pour a little water on the base.

  4. Place in the oven and turn on at 180º. Bake for 50 minutes.

  5. After a while, turn the lamb quarter, now skin side up, and put it back in the oven.

  6. Bake for another 50 minutes at 180º.

  7. We check the point of the meat, piercing with a needle or skewer in different areas of the meat, if possible the thickest.

  8. If we do not feel resistance, the meat will be right. If we notice that it costs us a little, we let the lamb trimmer roast a little more until we notice that the meat is correct.

  9. We take it out, serve it and try it.

See also

Pork fillet with mustard



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