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Suckling Lamb from Castilla León

May 17, 2016

A specialty from Northern Spain

https://p.dw.com/p/1Bia8
15.04.2014 DW EUROMAXX alacarte Milchlamm 2

Recipe for Suckling Lamb from Castilla León

Recipe for four people.

Quarter of a sucking lamb. The best is the Churra sheep from the region of Castilla Leon. But other breeds can be used.

Season the meat and put in a clay dish with salty water.

Roast the meat for two and a half hours at 220 degrees Celsius

Turn the meat over and let the top go crispy.

Serve with bread.

15.04.2014 DW EUROMAXX alacarte Milchlamm 1

This recipe comes to us courtesy of chef Eugenio Ugidos González.