Lechazo

Not to be confused with Lechón.

Lechazo is a Spanish dish made from "cordero lechal".

Lechazo asado

Lechazo asado (roast lamb), shown above, is a typical dish from the province of Valladolid and others castilian provinces.
Type	Asado (Roast)
Course	Main course
Place of origin	Spain
Region or state	Castile and León
Serving temperature	Hot
Main ingredients	Lamb, water and salt
Ingredients generally used	(optional): Olive oil, lard, garlic, lemon, vinegar, parsley or rosemary
Similar dishes	Tostón asado

Overview

The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo" (Spanish suckling pigs like tostón asado). 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.^[1]

Roast lechazo.

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 9 and 12 kilograms at the time of slaughter.^[2]

See also

• Food portal
• List of lamb dishes
• Spanish cuisine
• Castilian-Leonese cuisine
• Cuisine of the province of Valladolid