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.
Lambs must have been fed only their mothers’ milk. 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 7 and 10 kilograms at the time of slaughter.
The young lamb meat, or “Lechazo/Cordero Lechal”, as it is known locally, is pearly white or pale pink, has a slight fragrance, a smooth flavour and is tender and juicy, with less fat than the young lamb meat.
