The Spanish culinary myth that in the south it is fried, in the north it is cooked and in the center it is roasted gains strength when we see that the devotion of cities like Segovia, one of the emblems of the barbecue, lends to lambs and pigs.
On the one hand,the suckling, and on the other, the suckling pig, although the roast of the former also extends throughout the Ribera del Duero and the latter also extends through municipalities such as Arévalo.
On this occasion we launch the Segovian-style suckling shoulderalthough you can also start the leg, which is also juicier, but needs a little more cooking.
Just three ingredients will be needed for this recipe with which to handle the Segovian roast mastery of the great wood ovens of the city.
Preheat the oven to 170ºC. Then we place the shoulder in a clay pot, with the back down and salt the side we see to taste.
Add the glass of water to pot bottomnot above the meat and bake at 170 ºC for one hour.
After that time we turn the shoulder, add another glass of water to the bottom of the pan, we raise the temperature to 200 ºC and bake at those degrees for another half hour.
Alecook Rect40 40 Cm Fluted Rectangular Grill, Refractory Clay
With what to accompany the shoulder of suckling lamb baked in the Segovian style
The most classic companies of any roast suckling lamb recipe are a green salad with lettuce and onion or, if we want, we put a little tomato.
Some roasted or fried potatoes also go well, but to keep up with the Castilian rhythm we could make a Castilian garlic soup, put a skewer of black pudding or combine it with a pepper salad.
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