Roast lamb

• Fourth suckling lamb
• Water
• Lemon
• Salt

The wood-fired oven must remain at 180 degrees and if it has been slowly heated all morning with holm oak wood, so much the better!

Its elaboration is based mainly on the quality of the raw material and the skill of the master roaster.

Its cooking is as simple as placing the quarter of suckling lamb, covered by its light “web” of fat, on a rectangular clay spit, special for roasting this type of meat.

**But remember: Said clay roaster, previously the base has had to be covered with water and a few drops of lemon juice.

On the lamb, you only have to add salt and spices to taste. Once well flavored, put the roaster in the oven (conventional or clay, if you are lucky enough to have one).

Halfway through the process, more or less, turn the lamb over. And before serving, it is brought close to the fire so that the top is browned and crispy.

Approximately, the cooking process takes about an hour and a half.

*If you want to enjoy delicious meals, full of flavor and cooked to perfection, we recommend that you take a look at our wide variety of clay ovens of all sizes and prices.