Spanish milk-fed lamb is traditionally roasted in ancient wood-fired ovens in the region of Castilla y León. In Spain, milk-fed lamb is called Lechazo, a young lamb still at their milk feeding stage, usually below 35 days of age. When roasting a lechazo, keep it simple by rubbing some garlic, salting it and adding a touch of water and white wine, the flavour of the skin is phenomenal. Lechazo is traditionally served with a green salad of lettuce leaves, spring onions, lots of cider vinegar and olive oil. The acidity in the salad works well with the crispy lamb.
“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”
“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”
“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”
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