A minimalist Castilian roast lamb, where the meat cooks slowly with only salt, lard, and a splash of water in the pan. The skin becomes golden and crisp while the flesh remains juicy, tender, and deeply flavorful.
Ingredients
- 1.8 kg bone-in lamb shoulder
- 40 g lard
- 12 g coarse salt
- 250 ml water
Method
- Take the lamb shoulder out of the refrigerator in advance to take the chill off, then pat it thoroughly dry until the surface is dry to the touch.
- Rub the entire piece of meat with the coarse salt, focusing around the bone and on the thicker parts, then let it sit until the salt begins to slightly moisten the surface.
- Rub the lamb with softened lard using your hands, forming a thin, even layer over the skin and exposed edges.
- Place the lamb in an earthenware, cast-iron, or ceramic roasting pan, skin-side up, then pour the water into the bottom of the pan without getting the meat wet.
- Roast in a very hot oven until the lard melts, the pan starts to sizzle gently, and the first juices begin to brown on the bottom.
- Lower to medium heat and continue cooking, basting occasionally with the pan juices, until the meat relaxes around the bone and a knife slides in without resistance.
- At the end of cooking, increase the heat to crisp the surface, keeping an eye on it until you achieve a golden-brown, glossy, and slightly blistered skin.
- Remove the pan from the oven and let the lamb rest loosely tented with foil so the juices redistribute, ensuring the meat stays very juicy when carved.
- Serve in generous portions, drizzled with a little of the defatted pan juices, keeping the crispy skin intact on top.
Nutrition
Per serving
- Energy
- 561.6 kcal
- Protein
- 52.7 g
- Carbohydrate
- 1.3 g
- Fat
- 38.53 g
- Fibre
- 0 g
- Calcium
- 3.95 mg
- Iron
- 0.03 mg
- Magnesium
- 10.14 mg
