Roast lamb is one of the most highly appreciated meats for our clients. Roasting is one of the oldest cooking techniques and for lamb it is one of the most exquisite methods to enjoy the texture and taste of this marvellous meat.
By roasting the meat very slowly at low temperatures, we maintain the quality and properties of the lamb without losing any of its essence. We know that the choicest cuts are the shoulder and hind leg from the best quality lamb. The fibres don’t become tough, the textures are preserved and the juice doesn’t evaporate, giving the meat incomparable tenderness.
We finish cooking the pieces just before serving, placing them in our holm oak charcoal ovens for 20 minutes to give an extremely mellow and tender inside and a deliciously crispy outside. The result is simply spectacular.
VERY SLOW COOKING AT LOW TEMPERATURES
OUR ROAST LAMB SPECIALITIES
P.D.O. Aragon suckling lamb
Fed from birth with their mothers’ milk and natural grains, Aragon suckling lamb is considered to be one of the best in terms of cooking and dining. At La Taberna de Lesseps we offer roast shoulder exclusively from suckling lamb from Aragon with protected designation of origin status. The result is very tender, juicy and tasty meat, which is also healthy due to its low cholesterol content.
P.G.I. hind leg of suckling lamb from Aranda de Duero
The suckling lamb from Aranda de Duero has very tender, juicy meat with the soft texture that comes from an animal fed exclusively on its mother’s milk. The roasted hind leg is a true delicacy. At La Taberna de Lesseps we offer the best suckling lamb from Castile and Leon with protected geographical indication status to satisfy fans of lamb with the most discerning palates.