A quarter of milk-fed lamb roasted slowly in a wood-fired oven with only water, salt and a little lard, until the skin is golden and the meat almost melting.
Lechazo is a lamb fed only on its mother's milk, often of the Churra breed of the Castilian plateau. The asadores of Aranda de Duero, Sepúlveda and Valladolid roast it in wide earthenware dishes in wood-fired ovens, the way their bread was baked.
Nothing is added to hide it: water, salt, sometimes lard or garlic. It comes with a plain salad of lettuce and onion, bread, and a red wine from the Ribera del Duero.