Cordero Asado (Spanish Roast Suckling Lamb)
Quick answer
- Total time
- 135 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
The seasoning is lard, garlic and salt, nothing more.
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A milk-fed half lamb, laid flat on the bone, starts fat side down at a low temperature with pan juices spooned over, then is turned and finished hotter to color the outside. The timings are written for that thin, spread-out half; a rolled leg or a thick cut from an adult animal will not follow them.
Ingredients
Instructions
- 1
Preheat the oven to 150°C.
Arrange the lamb so it lies in a single open layer in a broad ovenproof dish, outer fat-covered side downward.
- 2
Crush the garlic and rub it over the meat, then spread with half the lard and half the salt.
Pour the water into the bottom of the dish rather than over the surface.
- 3
Roast at 150°C for 60 minutes, basting periodically with the pan juices.
Add a little hot water if the base is close to drying out.
- 4
Carefully turn the lamb outer-side up and apply the remaining lard and salt.
Raise the oven to 250°C and roast about 45 minutes more, loosely covering with foil if the surface darkens too soon.
- 5
Check that the thickest flesh away from bone has reached at least 63°C.
Continue cooking if needed, then remove and rest 10 minutes before dividing along the bones and serving with the pan juices.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Roast lamb
Spain official tourism · Checked: 2026-09-07
- IGP Lechazo de Castilla y León specification
Spain Ministry of Agriculture · Checked: 2026-09-07
- Safe Minimum Internal Temperature Chart
USDA FSIS · Checked: 2026-09-07
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