Restaurants and local food in Burgos

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

A distinctive blood sausage unique to the Burgos area, characterized by its primary ingredient of rice, which gives it a distinctive texture compared to other Spanish blood sausages. The sausage is made with pig's blood, rice, onions, and spices like paprika, cumin, and oregano, stuffed into natural casings. It's typically served fried in slices as a tapa, included in stews, or grilled on its own as part of a larger meal.

Ingredients

Pig's blood, rice, onions, lard, salt, paprika, cumin, oregano