Lamb Catalan style

Recipe from: 20 April 2010

Ingredients 4
Servings 1
Minutes 1 hour


Serving Change
  • 1/2
    Suckling Lamb (4 – 5 kgs), rinsed and patted dry
  • 180
    Lard (or vegetable shortening), melted – you need enough for the whole process
  • 6
    Small sticks rosemary
  • Coarse salt and freshly ground black pepper to taste


1 hour
Preheat oven to 200 C

Heat the lard or vegetable shortening in a saucepan until it melts.

Trim off excess fat and discard.

Place lamb in an oven proof dish (the Spanish use large, open clay dishes.)

Rub the lamb with salt and pour the melted lard over it – then put in oven to roast.

Occasionally baste with lard and continue turning until lamb is golden brown on the outside and meat is tender.

Do not cover the meat with foil.

Pay attention to this lamb during the cooking process.

Cook the lamb at about 30 minutes per 500 g on 200 C.

Read more on: cook  |  roast  |  beef  |  lamb


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