Cordero Asado

Name: Cordero Asado
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 quarter of milk-fed lamb (about 1.5kg), on the bone; 2 tbsp lard; 200ml water; Coarse salt; Lettuce, tomato and onion salad, to serve

Cordero asado/kor-DEH-roh ah-SAH-doh/

Also known as: Lechazo Asado, Castilian Roast Lamb, Cordero Lechal Asado

About this dish

Milk-fed lamb roasted slowly in a wood-fired oven with just water, salt and lard until the skin is crisp and the meat falls apart.

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Ingredients

🐑1 quarter of milk-fed lamb (about 1.5kg), on the bone

🐖2 tbsp lard

💧200ml water

🧂Coarse salt

🥗Lettuce, tomato and onion salad, to serve

Method

Serves 4

Rub the lamb with lard and salt.

Put it skin-side down in a clay dish with the water.

Roast at 160°C (325°F) for about 1.5 hours, basting now and then.

Turn skin-side up, raise the heat to 200°C (400°F) and roast for 30–40 minutes until crisp.

Serve with its juices and a simple salad.

✓ What Makes it Authentic

Lechazo asado is the pride of Castile, especially Segovia, Sepúlveda and Aranda de Duero, where it is roasted in clay dishes in wood ovens.

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