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Spanish Milk-Fed Lamb

Prep Time
5 mins
Cook Time
1hr 30 mins
Total Time
1hr 35 mins

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.


  • 1.5kg milk-fed lamb, front or back quarter
  • 2 large garlic cloves, peeled
  • Extra virgin olive oil
  • Salt flakes
  • 75ml water
  • 75ml white wine


  1. Pre-heat your wood-fired oven to 180°C.
  2. Place the lamb in a large roasting dish and rub all round with the garlic, drizzle some olive oil and season with salt. Pour the wine and water.
  3. Roast in the wood-fired oven for 30 minutes skin side up, then turn the lamb and carry on roasting for another 30 minutes, you may need to add some more water at this stage. Turn the lamb skin side up again and roast for the final 30 minutes.
  4. Remove the lamb from the wood-fired oven and transfer onto a warm serving platter. Remove the excess oil from the cooking juices with the help of spoon and fine strain the juices. Check if the juices have the right seasoning, if not, add some more salt and serve with the roasted lamb.

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