Lechazo

Lechazo is a traditional dish from the Spanish cuisine, specifically from the regions of Castile and León. It is a type of roast made from unweaned lamb that is typically less than 35 days old. The lamb used in Lechazo is usually of the Churra breed, which is native to the region.

History

The tradition of eating Lechazo in Spain dates back to the Middle Ages, when sheep farming was a major industry in the region of Castile and León. The dish was typically prepared for special occasions and celebrations.

Preparation

The preparation of Lechazo involves roasting the lamb in a wood-fired oven. The lamb is seasoned with salt and water, and occasionally garlic and lard are added for extra flavor. The cooking process usually takes around two to three hours. The result is a tender and juicy meat with a crispy exterior.

Serving

Lechazo is traditionally served with a side of potatoes or bread. It is often accompanied by a glass of local wine, such as Ribera del Duero or Rueda.

Cultural Significance

Lechazo is a significant part of the cultural heritage of Castile and León. It is often served during festivals and celebrations, and is a staple dish in many local restaurants. The dish is so important to the region that there is even a designation of origin for Lechazo from Castile and León.

See Also

• Cuisine of Spain
• Castile and León
• Churra
• Roasting
• Lamb and mutton

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