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Spanish Milk-fed Lamb Recipe

2 people
Easy

Prep time
10 mins

Cook time
1h 30 mins

Total time
1h 40mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1.5Kg milk-fed lamb, front or back quarter
1 garlic head
Extra virgin olive oil
Sea salt
Water

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Introduction

Milk-fed lamb, called in Spain ‘Lechazo’ or ‘Cordero Lechal’ is a young lamb still at their milk feeding stage usually within 35 days of age before sacrifice and 9 to 12 kg in real weight.

There are only 3 breeds of lamb allowed in the I.G.P of Castilla y León, these are churra, castellana and ojalada. The I.G.P regulates that the lambs must only have been through breast-feed in order to be sealed with the I.G.P Lechazo de Castilla y León.

The result is an incredibly soft textured meat, crispy golden skin and creamy in texture, melting in the mouth with slight light gamey notes. Traditionally milk-fed lamb is roasted in ancient wood chip ovens with the simplicity of salt and water to allow for the prime cut to speak for itself and amaze the most discerning palate.

Method

Pre-heat your oven to 180°C/350°F/Gas Mark 4 for 30 minutes.
In a large roasting tin, rub the lamb with the garlic, drizzle with olive oil and season with sea salt. Pour the water on the bottom of the tin and roast for 30 minutes skin side up.
Take the lamb out of the oven and brush all over with the cooking juices. Turn the lamb skin side down, add some more water to the roasting tin and return to the oven for a further 30 minutes.
Take the lamb out of the oven again and brush all over with the cooking juices. Turn the lamb skin side up, add some more water to the roasting tin and return to the oven for a further 30 minutes. Increase the heat to 200°C for the last 10 minutes.
Remove the lamb from the oven and transfer onto a serving platter. Remove the excess oil from the cooking juices with the help of a spoon and fine strain the juices.
Serve with your choice of potatoes, vegetables or salad.