Spanish Roast Lamb (Cordero Asado or Lechazo)
A traditional dish from Castilla-Leon, lechazo is a tender lamb roasted until it becomes succulent and falls off the bone.
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Instructions
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Preheat oven to 400 F.
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Melt lard or vegetable shortening.
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Trim excess fat from the lamb.
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Place lamb in a roasting pan, rub with salt, and baste with the melted lard.
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Roast the lamb, turning and basting occasionally, until it is golden brown and tender.
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To prepare roast potatoes, peel and halve 8-10 small potatoes, then arrange them around the lamb and baste with lard.
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Allow approximately 30 minutes roasting time per pound for a bone-in leg of lamb at 400 F.
Nutritional Info (per serving)
Calories:
1620 kcal
Carbohydrate:
0 g
Cholesterol:
500 mg
Fiber:
0 g
Protein:
122 g
Saturated Fat:
51 g
Sodium:
417 mg
Sugar:
0 g
Fat:
121 g
Unsaturated Fat:
0 g