Which area of Spain is it typical?

Castilla y León



Ingredients: 1,1/2 kg of leg of lamb 2 cloves of garlic 2 spoonfuls of lard 1 spoonful of oregano 1/2 cup of white wine 1/2 cup of meat stock


Wash and dry the leg of lamb. Rub the meat on all sides with one of the cloves of garlic. Put the leg in an earthenware dish, season on all sides and rub on a uniform coat of lard. Sprinkle with oregano and add the stock to the dish. Heat the oven and put the meat in at 200ºC for 40 minutes. add stock occasionally and continue roasting until the meat is done inside - about 20-30 minutes more.


Serve in its own sauce in an earthenware dish accompanied with salad or potatoes.

More information

Recipe information

  • Category: Second course
  • Cooking time: 2 hours
  • Price: Average
  • Season: All year round

Nutritional information

  • Energy: Average
  • Cholesterol: Low
  • Carbohydrates: High
  • Mono-unsaturated fatty acid: High

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