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.