Behind the Recipes
Lechazo al Horno (Baby Lamb) by Chef Javier Latorre De Miguel
Makes Allow approximately 1 pound of suckling lamb per person (suckling lamb typically weighs 12 to 14 pounds) serving
INGREDIENTS:
! whole suckling lamb, cut quartered
6 oz. lard or vegetable shortening
Salt to taste
PREPARATION:
1. Rub the meat with lard and season with salt. Place suckling lamb quarters in a deep roasting pan.
2. Bake 35 minutes at 350° F degrees on one side, until the meat is very tender and has a golden brown crust.
3. Flip meat over and cook for another 45 minutes.
4. Remove the lamb from the pan, and pour off excess fat. If desired, deglaze the pan with white wine, then strain and enrich with lard or butter. Pour the pan sauce over the lamb.
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