Lechazo Asado de Castilla

Ingredients

• 1/2milk-fed lamb — about 2.5 kg, cut into quarters
• 200 mlwater
• 100 gpork lard — softened
• 2bay leaves
• 2 clovesgarlic — smashed
• to tastecoarse salt

Method

1. Preheat your oven to 160°C (320°F). Begin by seasoning the 1/2 milk-fed lamb generously with coarse salt. In a large roasting pan, heat a generous amount of olive oil over medium-high heat. Brown the lamb pieces in batches, ensuring each piece develops a deep golden-brown crust. This step is crucial for flavor development, so take your time to achieve a rich color before removing the lamb from the pan.
2. Once all the lamb pieces are browned, remove them from the pan and set aside. In the same pan, add 100 g of pork lard and let it melt over medium heat. Add 2 cloves of garlic, peeled and slightly crushed, and 2 bay leaves. Allow the garlic to infuse the fat until it becomes fragrant, but be careful not to let it burn.
3. Pour in 200 ml of water into the pan, scraping up any browned bits stuck to the bottom. These bits are full of flavor and will enhance the final dish. Return the lamb pieces to the pan, arranging them in a single layer. Ensure the liquid comes halfway up the sides of the lamb; add more water if necessary.
4. Cover the roasting pan tightly with foil or a lid, and transfer it to the preheated oven. Roast gently for about 2 to 3 hours, checking occasionally. The lamb is done when it is tender and easily pierced with a fork, with the meat beginning to pull away from the bone.
5. Remove the pan from the oven and let it rest, covered, for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it stays moist. Skim off any excess fat from the surface of the liquid using a spoon.
6. Taste the sauce and adjust the seasoning with more coarse salt if needed. Serve the Lechazo Asado de Castilla hot, accompanied by crusty bread or boiled potatoes to soak up the rich, flavorful sauce.