This post is also available in: Español (Spanish)
Through our social media, we’ve joined the Euro-Toques initiative encouraging us to enjoy seasonal products at home during these days when we can’t do so in restaurants due to the health crisis we’re experiencing. As part of this campaign, today we’d like to talk to you about a product that’s very near to our hearts: suckling lamb. Suckling lamb is one of the most traditional dishes of Ribera del Duero, in the province of Valladolid where we’re based, as well as in different areas of Castile and León.
Our traditional restaurant is a member of the Asociación de Asadores de Lechazo de Castilla y León (Suckling Lamb Roasters’ Association of Castile and León) and every day our kitchen serves up clay dishes with one or more quarters of this juicy, tender meat, always with the Protected Geographical Indication Castile and León Suckling Lamb. Maybe that’s why we want to show our support for livestock farmers in particular, who are suffering so much from the crisis as a result of the state of alarm we’re experiencing in this country.
The loss of sales to the hospitality industry during these weeks has had a huge economic impact on livestock farmers. This was explained by José Luis Fraile, president of the Protected Geographical Indication (IGP), in a video filmed on his stock farm and shared on social media. ‘There are 816 stock farms in Castile and León spread across small towns, with 90% of sales coming through restaurants. We ask consumers to ask for suckling lamb and enjoy it now at home with their families during this lockdown’.
What do you say to helping the farmers out and enjoying this dish at home?
How to make it
Suckling lamb is a very versatile meat that you can use in lots of recipes: stews, burgers, skewered, sautéed… But, in our post, we want to talk to you about traditional suckling lamb that you can make at home using just water, salt and your oven.
Put the suckling lamb on a baking tray with a splash of water on the bottom and season with salt. Roast in the oven at 180°C for about an hour per quarter (this may vary slightly depending on the oven). Turn the meat over when it begins to turn gold in colour, and keep basting it with its own juices.
Why not give it a try and treat yourself to suckling lamb at home. It’s a high-quality product that’s versatile, tasty, easy to prepare… plus you’ll be lending a helping hand to the industry during this difficult time.