Authentic Lechazo Recipe Castile and León, Spain

Lechazo is particularly associated with the region of Castilla y León in Spain, where it is a traditional and highly prized dish. The lamb is placed in a clay pot and roasted in a wood-fired oven, often seasoned simply with salt, water, and occasionally some herbs or garlic. The preferred lamb is milk-fed, 30 to 45 days old, and weighing 5 to 7 kilograms. The lamb is exclusively fed on its mother’s milk, which results in very tender, delicate, and flavorful meat. The simplicity of the preparation highlights the quality and tenderness of the meat. This dish is a staple in many Spanish celebrations and special occasions.