What better way to celebrate the arrival of Spring than with a delicious piece of roasted milk-fed lamb? This glorious, soft-textured meat with crispy-golden skin and melt-the-mouth flavour is a very special treat at this time of year and a real seasonal delicacy.
Lechazo or Cordero Lechal, as it’s known in Spain, is from young lambs from about 35 days old and are still at the milk feeding stage. Traditionally the meat is roasted or can be barbecued and benefits from minimum treatment allowing the light, delicate, gamey flavour of the meat to sing out. Just a few sprigs of rosemary, some salt flakes and a twist of black pepper; ideally in a wood-fired oven to impart a lovely smoky note.
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