Roasted Milk-fed Lamb Recipe

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.