Lechazo facts for kids
Lechazo asado (roast lamb), shown above, is a typical dish from the province of Valladolid and others Castilian provinces.
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| 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 |
Lechazo is a special Spanish dish made from very young lambs. The word "lechazo" comes from "leche," which means "milk" in Spanish. This is because the lambs used for this dish are still drinking their mother's milk.
What is Lechazo?
Lechazo is a type of roast lamb. It's known for being very tender and tasty. The meat comes from lambs that are still very young and have only been fed their mother's milk. This makes the meat very light in color and soft, a bit like veal or the meat from a suckling pig.
Where Does Lechazo Come From?
This delicious dish is very popular in the Castile and León region of Spain. There's even a special type called "Lechazo de Castilla y León" which has a protected status. This means it has to be made in a certain way in that region to be called by that name.
The province of Burgos is especially famous for its lechazo. A town called Aranda de Duero is often called the "heart" of lechazo. You can find many restaurants there that specialize in cooking this dish. They often use traditional "hornos de leña," which are wood-fired ovens, to roast the lamb perfectly.
The Special Lambs for Lechazo
For a lamb to be used for lechazo, it must meet some strict rules:
- It must get all its food from its mother's milk.
- It cannot be older than 35 days when it is ready for cooking.
- It should weigh between 9 and 12 kilograms (about 20 to 26 pounds).
These rules help make sure the meat is always of the best quality, very tender, and full of flavor.
See also
In Spanish: Lechazo asado (cordero lechal) para niños
