C/ Cronista Lecea, 10 40001 Segovia.

Tlf:  921 46 02 83

Fotógrafo de bodas y eventos. Fotos de estudio.

C/Muerte y vida, 10. 4005 Segovia

Tlf: 921 41 29 47

Plaza del Marqués de Lozoya, 3
Torrecaballeros (Segovia)
Tlf: 921 401 060

The Cordero of Sepulveda is a lamb from the Churra race and raised in the pastures-lands of the Duraton valley located around Sepulveda, Pedraza and the Hoces of Duraton.
Several kind of lamb races exist in Spain like the Castellanas, Merinas, Ojaladas and few more.

Why have we chosen the Churra race to cook this dish ?
In Spain the production of lambs is getting more important, meanwhile the quality goes down.
From this fact, the Churra lamb is the right choice , providing a first quality of the meat and a great flavour. The Churra race is produced in a small quantity for an economic reason (less meat in each lamb).
We have to keep in mind that this lamb is a “Lechal” , which means, an animal feeded only with milk. The Lechazo is roasted in a gentle wood heat (oak) in a traditional way, with only ingredients, salt and water. This way this dish keeps all its caracteristic taste.

There is nothing better and exciting than to try the real things. Sepulveda gives more than a simple lamb, it is a product which has been in our history.

C/ El Espinacar, 7
40300 Sepúlveda
(Segovia)

 Tlf: 921 54 00 56

C/ Lope Tablada, 2
Sepúlveda (Segovia)
 Tf: 921 540 055

The ingredients:

- A quarter of lamb of Sepulveda
- A glass of water
- Salt

Instructions :

Salt both sides of the lamb.
First emplace the quarter of lamb in a platter of clay, the external side of the meat up and add a glass of water. Leave the lamb roasting between 1h00 and 1h30 to turn the meat golden and to get it ready to be served.
In case during the roasting process you notice a lack of gravy, add a glass of water to a finger level. For the best cooking, you must make sure that never the platter is lacking of water.
On the other hand, never add to much water which can jeopardy the success of the dish.
When at last it’s ready, take out the gravy from the platter of clay, emplace it in a gravy boat and add a drop of vinegar.
Then your Cordero de Sepulveda is ready to be served, enjoy it !