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Cordero Asado Castellano

Name: Cordero Asado Castellano
Prep time: PT15 minutes
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 45 minutes
Yield: 6
Cuisine: Spain
Ingredients: 2 kg Young lamb (lechazo) (Ideally a milk-fed lamb (lechazo) for maximum tenderness. You can use lamb legs or a whole lamb if available.); 200 ml Water (For creating steam and preventing the lamb from drying out.); 2 tbsp Lard (Unsalted lard is preferred for its flavor and ability to crisp the skin.); generous to taste Salt (Coarse sea salt is recommended.)

Castilian Roast Lamb

A quintessential dish from Castile, this traditional roast lamb, often cooked in a wood-fired oven, showcases the rich flavor of young, tender lamb. Its simplicity allows the quality of the meat to shine.

Förberedelsetid15 minutes

Tillagningstid2 hours 30 minutes

Total tid2 hours 45 minutes

Portioner6

SvårighetsgradMedium

2 ändringar· Feb 8

Skapa din version

Cordero Asado Castellano - Spain traditional dish

🧂 Ingredienser

2 kg Young lamb (lechazo)(Ideally a milk-fed lamb (lechazo) for maximum tenderness. You can use lamb legs or a whole lamb if available.)
200 ml Water(For creating steam and preventing the lamb from drying out.)
2 tbsp Lard(Unsalted lard is preferred for its flavor and ability to crisp the skin.)
generous to taste Salt(Coarse sea salt is recommended.)

👨‍🍳 Instruktioner

1
Preheat your oven to 180°C (350°F). Place the lamb pieces (quarters or larger cuts) into a deep clay roasting dish or a heavy-bottomed oven-safe pan. Ensure the dish is large enough to hold the lamb comfortably.
⏱️ 5 minutes
2
Generously season the lamb all over with coarse sea salt. Rub it in to ensure even coverage. This initial salting is crucial for flavor.
⏱️ 5 minutes
3
Pour the 200ml of water into the bottom of the roasting dish, around the lamb. Dot the 2 tablespoons of lard over the top of the lamb pieces. Cover the dish tightly with aluminum foil. This will help to steam the lamb and keep it moist during the initial cooking phase.
⏱️ 5 minutes
4
Place the covered dish in the preheated oven. Roast for 2 hours. The water and foil will create steam, tenderizing the meat.
⏱️ 2 hours
5
After 2 hours, carefully remove the aluminum foil. Increase the oven temperature to 200°C (400°F). Baste the lamb with the rendered juices from the pan. Continue roasting, uncovered, for another 30 minutes, or until the skin is deeply golden brown and wonderfully crispy. The internal temperature of the thickest part of the meat should reach at least 70°C (160°F).
⏱️ 30 minutes
6
Once the lamb is perfectly roasted and the skin is crisp, remove it from the oven. Let it rest, uncovered, on a cutting board for at least 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a more succulent result.
⏱️ 15 minutes

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💡 Proffstips

✓Using 'lechazo' (milk-fed lamb) is traditional and results in exceptionally tender and flavorful meat.
✓The simple preparation highlights the natural quality of the lamb. Avoid over-seasoning.
✓While a wood-fired oven is ideal for its intense heat and smoky flavor, a conventional oven will still produce excellent results.
✓Ensure your roasting dish is deep enough to contain the juices and prevent splattering.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add whole garlic cloves to the roasting dish during the last 30 minutes of cooking for a subtle garlic flavor.
Tuck sprigs of fresh rosemary or thyme around the lamb before roasting for an aromatic touch.