A very popular dish in Castilla y Leon, you'll find plenty of wood fire and stone ovens across the region offering this succulent dish. There is nothing special about the recipe, it's just a tad of water, some salt, and each restaurant chooses to add their personal touch, like garlic, rosemary or a bit of lard. The most important aspect for this dish, is the regulations for Lechazo, must only been milk fed, cannot be over 35 days old, and must be one of the three varieties of lamb from the region. As simple as the recipe is, you'll be blow away by the tender juiciness of the meat in contrast to the savory and crispy skin. The wood burning oven add the special finale with a smoky after taste.