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.
Our Lamb bone-in chunks are cut from all the parts of the lamb.
You may have heard the term ‘souvlaki’ which is Greek for small pieces of meat cooked on a small skewer.
Souvla is the Cypriot name for much larger pieces of meat cooked on a spit and is perfect for having friends round for a barbecue.
Our Lambs are never given hormones, antibiotics or steroids and can be considered the pinnacle of healthy meat.
Sample our Castilla Leon Milk-fed Lamb Chunks (Souvla) or any other premium meat from our catalog with express delivery all over Cyprus.
