How to Roast Suckling Lamb or Lechazo Asado

  • 01 of 04

    Step 1 - Prepare the Lamb or Lechazo

    Raw Suckling Lamb with Garlic and Olive Oil
    Raw Suckling Lamb with Garlic and Olive Oil. Lisa Sierra (c) 2011 Licensed to Inc.

    This simple roast lamb recipe serves 8-10 people with one half of a suckling lamb or lechazo, weighing 9-11 pounds. Lamb in the USA is generally very large,since the most popular cut is leg of lamb. Lambs in the USA are slaughtered much older than it is customary to do in Europe. So, if you are unable to buy a suckling lamb through your local butcher, purchase a leg of lamb (bone-in).

    • Prep Time: 10 minutes
    • Cook Time: 2 hours
    • Total Time: 2 hours, 10 minutes
    • Yield: 8-10 servings


    • 1/2 suckling Lamb approximately 9-11 lbs.
    • 4-5 whole peeled garlic cloves
    • 6 oz. olive oil
    • salt to taste

    Heat oven to 400F.

    Rinse the lamb and pat dry. Trim off excess fat and discard. Place lamb in roasting pan or other oven-proof dish, cutting into large pieces, if necessary. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the olive oil.

    Continue to 2 of 4 below.
  • 02 of 04

    Step 2 - Place Lamb in Oven

    Man cooking food at Restaurant Asados Mauro, Penafiel, near Valladolid.
    Ionas Kaltenbach / Getty Images

    Step 2 - Place Lamb in Oven

    Place in oven to roast. Occasionally baste with large and turn until lamb is golden brown on the outside and meat is tender.

    The photo shows a wood-fired oven, which gives the meat a lovely flavor, a crispy skin with moist meat inside.

    Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with large spooner when you baste the lamb.

    Continue to 3 of 4 below.
  • 03 of 04

    Step 3 - Remove the Lamb from Oven

    By Valdavia - Own work, CC BY-SA 3.0, Link

    The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat are. A good rule of thumb for a bone-in leg of lamb at 400°F is to allow about 30 minutes roasting time per pound of lamb.

    Safety is important, so be sure to use oven mits and clear a spot on the counter to place the lamb to cool 5 minutes before serving.

    Continue to 4 of 4 below.
  • 04 of 04

    Step 4 - Serve Roast Lamb

    Roast Lamb
    By Gondalf - self-made, taken with my own camera, Public Domain, Link

    After dish has cooled 5 minutes, cut into smaller pieces and serve in the roasting pan. Since ceramic dish stays hot, the lamb will stay warm while the meal is enjoyed. Buen Provecho!