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Lechal

Lechazo is a Spanish dish made from "cordero lechal". The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo" . 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. The lamb used in lechal must derive all its nutrition from its mother's milk, and must be no more than 35 days old and weigh between 9 and 12 kilograms at the time of slaughter.

Source: Wikipedia

Lechal
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Recipes

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Roasted Milk-fed Lamb Recipe | Spanish Lamb Recipes | Basco

This beautiful roasted milk-fed lamb recipe boasts an incredibly soft textured meat, crispy golden skin and creamy in texture, melting in the mouth. Traditionally milk-fed lamb is roasted in ancient wood chip ovens to allow for the prime cut to speak...
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Roasted Leg of Milk-Fed Lamb | Roast leg of lamb recipe | Basco

Spanish roasted lamb is served with a black olive and anchovy salsa. This recipe is very simple to make, the leg of lamb and potatoes are roasted in one tin and the black olive and anchovy salsa can be made whilst the lamb is cooking. So if you want to...
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Tender Spanish Roast Lamb Recipe (Cordero Asado)

Tender lamb, called "lechazo", is a favorite of the region of Castilla-Leon. It is roasted until it is so tender on the inside that it falls off the bone...

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