Cordero asado (Roasted Lamb)

Cordero asado is a traditional Spanish dish that translates to “roast lamb” and is popular, especially in regions like Castilla y León. The main ingredient is usually a young lamb, often a suckling lamb (known as “lechazo” in Spanish), known for its tender meat and delicate flavor. The lamb is typically cut into quarters. The seasoning is kept minimal to enhance the natural flavor of the lamb. Common seasonings include coarse salt, garlic, and sometimes herbs like rosemary or thyme. Lard is often used to rub the lamb, which helps achieve a golden, crispy exterior. In some variations, a splash of white wine might be added to the pot during the cooking process to enhance the flavor and provide additional moisture. The lamb is traditionally cooked in a clay pot, which provides even heat distribution and imparts a unique earthy flavor. The pot is placed in an oven preheated to a moderate temperature (around 150ºC/300°F). The lamb is initially cooked slowly to tenderize the … Read more