Cordero de Extremadura

Cordero Lechal Asado (Roast Suckling Lamb, Extremadura)

The most celebrated preparation of Cordero de Extremadura IGP: a whole milk-fed lamb roasted slowly in a wood-fired oven with nothing but sea salt, water, and a thread of olive oil. The pale, nutty meat is served in its own juices, the hallmark dish of the dehesa.

Prep

25 min

Cook

150 min

Total

175 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •4500 g (10 lb) whole suckling lamb (lechal), Cordero de Extremadura IGP if possible; butcher should split it open like a book and remove kidneys/trotter tips
• •45 g (3 tbsp) coarse sea salt, Spanish sal en escamas or Maldon
• •120 ml (1/2 cup) water
• •30 ml (2 tbsp) extra-virgin olive oil, optional; some asadores omit it; Spanish aceite de oliva virgen extra
• •500 ml (2 cups) water, for the roasting tray to baste

Steps

1. 1 Preheat a wood-fired or conventional oven to 200°C (400°F). If using a conventional oven, place a shallow metal tray on the lowest rack to mimic hearth heat and preheat for at least 30 minutes.
2. 2 Rinse the lamb under cold water and pat thoroughly dry inside and out with kitchen towels. A dry surface browns better; do not skip this step.
3. 3 Lay the lamb skin-side down in a wide, low-sided earthenware or steel roasting dish (cazuela de barro or rustidera) — traditionally about 5 cm / 2 in deep so the juices don't pool too deeply. Sprinkle 30 g (about 2 tbsp) of the coarse salt evenly over the flesh side and rub in lightly.
4. 4 Flip the lamb skin-side up. Rub the skin with a few drops of olive oil (if using) and sprinkle with the remaining 15 g (about 1 tbsp) of salt, distributing it evenly across the entire surface.
5. 5 Pour the 120 ml (1/2 cup) of water into the dish around (not over) the lamb. The water keeps the pan juices from scorching and creates steam that bastes the lower half of the carcass.
6. 6 Place the lamb in the oven. Roast at 200°C (400°F) for 30 minutes, then reduce the temperature to 150°C (300°F) and continue roasting, basting every 20–25 minutes with the pan juices — spoon them generously over the skin each time. Do not cover with foil; the skin must crisp.
7. 7 Plan roughly 35–40 minutes per kilogram of lamb (about 16–18 minutes per pound). A 4.5 kg / 10 lb lechal will need around 2 hours 20 minutes total. The lamb is done when the juices from the thickest part of the leg run completely clear with no pink, the internal temperature reads at least 75°C (165°F) in the thickest part of the hind leg on an instant-read thermometer, and the skin is a deep, blistered golden-brown.
8. 8 Remove from the oven and let the lamb rest in the dish for 15 minutes before carving — this lets the pale, very lean meat redistribute its juices; lechal has almost no fat so it dries quickly if sliced hot.
9. 9 Traditionally the lamb is not carved in the kitchen but brought to the table whole and portioned in front of diners with kitchen shears or a sharp knife: the four legs, the two shoulders, the loins, and the rack, each separated along the natural seams. The crispy skin (piel) is considered a delicacy in itself and is shared equally.
10. 10 Serve with the pan juices spooned over each portion, with bread, a simple green salad, or patatas panaderas (sliced potatoes roasted in lamb stock) on the side. A young Ribera del Guadiana or chilled fino from Extremadura is the traditional drink.