Roasted Milk-fed Lamb Recipe

1h 40mins

2 people

Prep Time

10 mins

Cook Time

1h 30 mins

Total Time

1h 40mins

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.

Ingredients
Method

1.5Kg milk-fed lamb, front or back quarter
Lard
Extra virgin olive oil
Fine sea salt
Water

Pre-heat your oven to 180°C/350°F/Gas Mark 4 for 30 minutes.
You will need a large roasting tin in which the lamb can fit. You will also need 2 or 3 clean wooden slats that fit in the tin and where the lamb can rest so it is not in direct contact with the tin or cooking water. Season the lamb with sea salt and place skin side down. Pour about an inch of water on the bottom of the tin. Roast for 45 minutes skin side down.
Take the lamb out of the oven and turn skin side up, remove the cooking juices from the roasting tin and add some fresh water, again about an inch. Prick the skin of the lamb with a fork in various places to avoid bubbles appearing under the skin whilst cooking. Brush the lamb with a mixture of lard and olive oil and return to the oven for a further 45 minutes. Increase the oven temperature to 200°C/400°F/Gas Mark 6 for the last 20 minutes of cooking.
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 ladle or large spoon and fine strain the juices. Check if the juices have the right seasoning, if not, add some more salt and serve with the roasted lamb.

Ingredients

1.5Kg milk-fed lamb, front or back quarter
Lard
Extra virgin olive oil
Fine sea salt
Water

Method

Pre-heat your oven to 180°C/350°F/Gas Mark 4 for 30 minutes.
You will need a large roasting tin in which the lamb can fit. You will also need 2 or 3 clean wooden slats that fit in the tin and where the lamb can rest so it is not in direct contact with the tin or cooking water. Season the lamb with sea salt and place skin side down. Pour about an inch of water on the bottom of the tin. Roast for 45 minutes skin side down.
Take the lamb out of the oven and turn skin side up, remove the cooking juices from the roasting tin and add some fresh water, again about an inch. Prick the skin of the lamb with a fork in various places to avoid bubbles appearing under the skin whilst cooking. Brush the lamb with a mixture of lard and olive oil and return to the oven for a further 45 minutes. Increase the oven temperature to 200°C/400°F/Gas Mark 6 for the last 20 minutes of cooking.
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 ladle or large spoon and fine strain the juices. Check if the juices have the right seasoning, if not, add some more salt and serve with the roasted lamb.

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Añana Salt Flakes
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£3.50
Spanish Milk-fed Lamb Quarter
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£29.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco