Traditional flavors of Spain

Roasted suckling lamb / Pablo Neustadt - ICEX

Roasted suckling lamb / Pablo Neustadt – ICEX

The food world in Spain moves at breakneck speed, with new innovations, techniques, restaurants, chefs and culinary revelations often stealing the show. Fortunately, a respect and love for traditional Spanish cuisine is never far from anyone’s mind, and sometimes – in a world of foams, spherifications and exquisitely presented dishes that look like one thing and taste like another – it feels good to go back to basics, and enjoy classic dishes that stand on flavor, tradition and quality Spanish ingredients.

One such dish (that is never far from anyone’s mind) is the typical lechazo asado (roasted suckling lamb) from Castile-Leon. Revered by Spaniards and visitors alike, this meat, which is slow-roasted in a wood burning oven for hours by expert roasters, is so valued for its quality that it holds an Indication of Geographic Protection designation.

Ask anyone and they will give you a list of their favorite asadores, or roasting houses, from Segovia to Salamanca, Burgos, Leon, Valladolid and more. However, one of the best places to go to try this Spanish specialty is in the town of Aranda de Duero. During the month of June, this town is hosting its annual Roasted Suckling Lamb Festival.

For the fourteenth year in a row, this festival invites diners to tuck into this star product at participating area restaurants, each of which will be offering a specially designed menu for the price of 37 Euros!

 

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