spanish roast lamb

Spanish Roast Lamb

Last Updated on 13/10/2021 by richard

Traditionally cooked Spanish roast lamb for a spectacular Sunday dinner or alternative Christmas feast.

Simply coated in oil or lard and then occasionally basted and turned, the lamb cooks until tender and juicy.

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En español: Cordero Asado or Lechazo

spanish roast lamb

Spanish Roast Lamb

Lisa & Tony Sierra
Traditionally cooked Spanish roast lamb for a spectacular Sunday dinner or alternative Christmas feast.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Spanish
Servings 8
Calories 409 kcal


  • 4 kg leg of lamb
  • 150 g lard substitute olive oil if desired
  • Salt to taste


  • Preheat the oven to 200°C/400°F.
  • In a small saucepan, heat the lard until it melts. If you prefer, use a small bowl and heat in a microwave oven.
  • Trim excess fat off the lamb and discard.
  • Place lamb in ​the roasting pan or another oven-proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard.
  • Place in oven to roast. Occasionally baste with lard and turn until lamb is golden brown on the outside and meat is tender.
  • Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with lard when you baste the lamb.


Although the traditional method for roasting lamb includes rubbing the lamb with lard or vegetable shortening, extra virgin olive oil is now often used instead.


Calories: 409kcalCarbohydrates: 1gProtein: 65gFat: 14gSaturated Fat: 5gFiber: 1gSugar: 1g
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