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Lamb and Game

Suckling Lamb from Castilla León

A specialty from Northern Spain

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.

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

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