A signature dish of Castile and León, consisting of roasted suckling lamb cooked in a wood-fired oven. The dish is known for its simplicity, using only lamb, water, and salt to achieve a tender interior and crispy exterior. The lamb must be from a specific breed and less than 35 days old, fed only on its mother's milk, which gives the meat its distinctive tender texture and delicate flavor. Typically served with a simple green salad and roasted potatoes.
- Ingredients
- Suckling lamb, salt, water
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