Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side.
The dish is especially popular during the Christmas season.
Lechazo is a Spanish dish consisting of a roasted suckling lamb. In order for the lamb to classify as lechazo, it must weigh between 5 and 7 kg and its age cannot be more than 20 to 30 days. The lamb must be fed only on its mother's milk, hence the name lechazo, derived from the word leche, meaning milk.
Today, numerous restaurants in Spain specialize in lechazo, where they roast the lambs in traditional wooden stoves known as hornos de leña.
MOST ICONIC Lechazo
View moreAlthough it is officially called a casserole, caldereta de cordero is a rich and thick lamb stew originating from the region of Extremadura. This tasty rural dish is made with lamb and a combination of crushed garlic, red peppers, onions, paprika, and white wine.
It is recommended to prepare this dish in cold weather, then serve it with mashed potatoes or red cabbage.
MAIN INGREDIENTS
Chanfaina is a traditional Extremaduran dish featuring lamb as the key ingredient. Apart from lamb meat and offal, this thick stew consists of breadcrumbs, blood sausages, almonds, garlic, olive oil, vinegar, and a variety of spices. There are numerous versions of the dish throughout the region, so peppers, rice, hard-boiled eggs, potatoes, and beans can also be added to the dish.
Many food historians claim that chanfaina originated during the feudal period of Spain, but today it is typically served on Sundays as a tapa dish.
Chuletas de cordero con miel is a traditional dish originating from Andalusia. The dish consists of grilled lamb chops with honey, and it's made with a combination of bone-in lamb cops, honey, olive oil, and sea salt. A lightly oiled pan is placed over high heat, the sea salt is scattered over the pan, and the lamb chops are placed in a pan and seasoned with sea salt on top.
The chops are grilled on both sides, transferred to plates, and the honey is spread across each chop on both sides before the dish is served. It's recommended to use a strong natural honey such as rosemary or thyme honey.
MAIN INGREDIENTS
Caldereta de chivo is a traditional dish originating from Yunquera, located high in the mountains near Ronda. It’s made with a combination of lamb, lemon juice and zest, white wine, cinnamon, cloves, peppercorns, olive oil, and bay leaves.
The meat is rubbed with the ground spices, salt, lemon zest and juice. The remaining oil and wine are poured into the casserole with the meat, and the dish is baked until the meat is tender and browned. The meat is served sliced with its own gravy, and it’s usually accompanied by rice or mashed potatoes on the side.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.