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Prepare the Lamb or Lechazo
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
- 1/2 suckling Lamb approximately 9 to 11 pounds
- 4 to 5 garlic cloves (whole peeled)
- 6 ounces olive oil
- salt (to taste)
Preheat 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 olive oil.Continue to 2 of 4 below.
02 of 04
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 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
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.
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