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 León Castile and León is an Autonomous communities of Spain, autonomous community in northwestern Spain. Castile and León is the largest autonomous community in Spain by area, covering 94,222 km2. It is, however, sparsely populated, with a pop ...

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. Cordero asado

The lamb used in lechal must derive all its

nutrition Nutrition is the biochemistry, biochemical and physiology, physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into Macronutrient, macro- ...

from its mother's

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

, and must be no more than 35 days old and weigh between 9 and 12 kilograms at the time of slaughter.

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

Overview

See also

References

External links