Updated Feb 24, 2016.
This roast lamb recipe serves 8-10 individuals with half of the suckling lamb or "lechazo", weighing 9-11 pounds. Lamb in the united states is usually large, since typically the most popular cut is leg of lamb. Lambs in the united states are slaughtered older than customary to complete in Europe. So, if you're not able to purchase a suckling lamb using your local butcher, buy a leg of lamb (bone-in).
Ingredients
- 1/2 suckling Lamb roughly 9-11 lbs.
- 6 oz. lard or vegetable shortening, melted (substitute essential olive oil if preferred)
- salt to taste
Increase grocery list
Preparation
Note. Even though the traditional way of roasting lamb includes rubbing the lamb with lard or vegetable shortening, extra virgin essential olive oil has become frequently used rather.
In a tiny sauce pan, heat the lard or vegetable shortening until it melts. If you like, make use of a normal size bowl as well as heat in micro wave .
Heat oven to 400F.
Rinse the lamb and pat dry. Trim off extra fat and discard. Place lamb in roasting pan or any other oven proof dish.
Continue Studying Below
(Typically, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste using the melted lard. Devote oven to roast. From time to time baste with large and switch until lamb is golden brown around the outdoors and meat is tender.
Roast taters are a good accompaniment for this dish. To roast taters, peel 8-10 small taters and decline in half. Devote the roasting pan round the lamb. Baste with large whenever you baste the lamb.
How long the lamb spends within the oven is determined by how thick the piece(s) of meat are. A great guideline for any bone-in leg of lamb at 400F would be to allow about half an hour roasting time per pound of lamb.