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Lechazo is a Spanish dish made from "cordero lechal".
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.
Official Site of Aranda de Duero's 8th Gastronomic Competition of Roasted Lechazo
* ttps://web.archive.org/web/20080610025915/http://canales.nortecastilla.es/agroalimentos/dos/lechzaocastilla.php El Norte de Castilla - Lechazo de Castilla y León
IGP Lechazo de Castilla y León
Spanish cuisine Lamb dishes National dishes {{spanish-cuisine-stub
Overview
The meat used is from unweaned lambs, and is similar toveal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
, or the meat of "cochinillo" (Spanish suckling pigs like tostón asado {{Short description, Spanish pork dish
Tostón asado or cochinillo asado is a dish consisting of roast suckling pig. It is commonly used in the Spanish cuisine of Castile, with the variants of Arévalo and Segovia being the most popular ones, althou ...
). The autonomous region of Castile and León
Castile and León ( es, Castilla y León ; ast-leo, Castiella y Llión ; gl, Castela e León ) is an autonomous community in northwestern Spain.
It was created in 1983, eight years after the end of the Francoist regime, by the merging of the ...
has a distinctive version of lechazo referred to as "Lechazo de Castilla y Leon
Lechazo is a Spanish dish made from "cordero lechal".
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 Leó ...
". It is one of the most important dishes of the cuisine of the province of Burgos. Aranda de Duero
Aranda de Duero is a city and municipality, capital of the Ribera del Duero comarca, in the south of the province of Burgos, in Castile and León, Spain. It has a population of roughly 33,000 people and lies on the River Duero. The closest in ...
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.
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.
See also
* * List of lamb dishes * Spanish cuisine * Castilian-Leonese cuisine *Cuisine of the province of Valladolid
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine. Wines of high qualit ...
References
External links
Official Site of Aranda de Duero's 8th Gastronomic Competition of Roasted Lechazo
* ttps://web.archive.org/web/20080610025915/http://canales.nortecastilla.es/agroalimentos/dos/lechzaocastilla.php El Norte de Castilla - Lechazo de Castilla y León
IGP Lechazo de Castilla y León
Spanish cuisine Lamb dishes National dishes {{spanish-cuisine-stub