The Spanish term lechazo refers to a young sheep that is still suckling.
The meat used is from unweaned lambs, and is similar to veal, or the meat of “cochinillo” (Spanish suckling pigs like tostón asado).
The autonomous region of Castile and León has a distinctive version of lechazo referred to as “Lechazo de Castilla y Leon”. It is one of the most important dishes of the cuisine of the province of Burgos. Aranda de Duero is known as the heart of the dish, with numerous restaurants that specialize in lechazo and feature “hornos de leña”, or wooden stoves, in which the lamb is roasted in oven, with lard and water.
1/2 Suckling Lamb approximately 9-11 lbs.6 oz. lardSalt
Pairs well with wines from D.O. Ribera del Duero
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