How to Roast Suckling Lamb or Lechazo Asado

  • 01 of 04

    Prepare the Lamb or Lechazo

    Raw suckling lamb with garlic and olive oil
    Raw suckling lamb. Lisa Sierra

    This simple roast lamb recipe serves 8 to 10 people with one half of a suckling lamb or lechazo, weighing 9 to 11 pounds. Lamb in the USA is generally very large since the most popular cut is a 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 to 10 servings

    Ingredients

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

    Heat oven to 400 F. Rinse the lamb and pat dry. Trim off excess fat and discard. Place lamb in roasting pan or another 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

    Place Lamb in Oven

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

    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 to 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

    Remove the Lamb From Oven

    Lechazo
    Remove the lamb from oven. Valdavia / CC BY-SA 3.0

    The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat is. 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 mitts 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

    Serve Roast Lamb

    Roast lamb
    Serve roast lamb. Gondalf / Public Domain 2.0

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