Suckling lamb baked in the oven

Some meats stand out for quickly adapting to different dressings, making them delicious with sauces, vegetables, and many other accompaniments. However, the case of suckling lamb is very different.

Suckling lamb baked in the oven

Some meats stand out for quickly adapting to different dressings, making them delicious with sauces, vegetables, and many other accompaniments. However, the case of suckling lamb is very different.

This meat is so juicy, tender, and tasty that only a little water and salt are needed to enjoy this delicacy. For this reason, roast suckling lamb stands out, as it requires few ingredients, effort, and time to have a delicious feast at home to enjoy with the family.

In the preparation of suckling lamb, the aim is not to accompany the flavor but rather to exalt the natural taste of this type of meat.

Therefore, although it is prepared with few ingredients and preparation is simple, the most challenging thing is to find the exact point of the meat so that it separates from the bone easily and is soft on the inside and crispy on the outside.

Why is suckling lamb so delicious?

The distinctive flavor and tenderness of the meat are due to two things: the age of the animal and the food it is fed.

Dairy lambs are so named because they are only fed on their mother's milk and are very young, usually not older than 45 days.

Because they are so small, their meat could be more nutritious, but it does have an incredible flavor. It is a delicate, soft meat, with creamy fat and intense flavor.

The best suckling pigs come from Castilla y León, where many native breeds have a PGI. This will ensure the best quality meat. And why not, if the suckling lamb is considered a signature dish of the region, tasted in all celebrations, including Easter and Christmas.

How to prepare baked suckling lamb?

Do you already know more about this delicious dish? Now it's time to prepare it to step by step and try this delicacy, famous in Spanish gastronomy.


  • Half a suckling lamb
  • 1 large glass of water
  • 1 teaspoon of salt
  • 2 cloves of garlic
  • Olive oil


  • Start by cutting up the lamb, separating the shoulder, the ribs, etc. This will make it easier to place the meat in the oven. The shoulder is usually the most tender part of the lamb.
  • Peel the garlic cloves, splitting them in half. Proceed to rub the lamb with them and, if you wish, rub the meat with a bit of butter.
  • Add the desired amount of salt; if you like garlic a lot, you can slice them and put them on top to release more flavor.
  • Preheat the oven to 180°C/190°C. Make sure it has top and bottom heat.
  • Add the glass of water to the pan and place the lamb. This will roast the lamb properly. The steam from the water will moisten the meat, and the fat will combine with it.
  • When the oven is already hot, put the lamb in. It should roast for approximately 90 minutes. 45 minutes with the lamb skin side down and another 45 minutes upside down.
  • At the end of the time, remove the lamb and serve. The liquid from the tray can be poured over the lamb and the garnish that will accompany it.

Tips for tasting the best suckling lamb

  1. Make sure the lamb does not dry out. Pay attention to the oven and, every 30 minutes or so, baste the lamb with the juices from the tray. Keeping it moist will make it roast better and retain a concentrated flavor.
  2. Do not let the lamb cool before serving, as the flavor will differ. Wait a few minutes before plating after taking it out of the oven. This will make the meat juicier and more tender. Also, if you want to prepare a side dish, ensure it is ready before taking the lamb out of the oven.
  3. Speaking of side dishes, try to make them mild in flavor and complement the lamb. A fresh salad will suffice, as the flavors will not compete with the lamb's meat.
  4. To enjoy a better flavor and follow the traditional steps, preparing this dish in a wood-fired oven and using clay pots is recommended.
  5. In some variations, adding wine vinegar and a little lemon juice to the lamb is recommended. This will not only enhance the flavor of the meat but will also add a special touch to the accompanying sauce.
  6. Be sure to buy a suckling lamb, not a suckling lamb, as the flavor will be different. A trick can be to look at the animal's kidneys when purchasing it. If these are covered with fat, it is a good specimen. The more fat, the better.

With this recipe and tips, you will be ready to surprise everyone with a delicious baked suckling lamb. Now you will be the king of celebrations, offering this famous dish of Spanish gastronomy.

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