Cordero Asado
Roast Lamb. Many reviews highlight the quality of the meat, particularly the lamb.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Roasting lamb has a long history in Spain, dating back to Roman times when livestock farming was a cornerstone of the economy. The techniques have been refined over centuries, adapting to regional ingredients and traditions. The simplicity of the dish reflects the rustic lifestyle of shepherds and farmers, highlighting the quality of the local lamb.
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Cordero Asado is deeply embedded in Spanish culture, particularly in regions like Castile and León, where lamb farming is prevalent. It's often served during celebrations and family gatherings, symbolizing abundance and tradition.
Celebratory Meal
Cordero Asado is a common dish for special occasions such as Easter, Christmas, and baptisms. It represents a time for families to come together and share a special meal.
Regional Pride
Each region of Spain may have slightly different preparations, showcasing local herbs and traditions. This adds a layer of regional pride to the dish.
Shepherding Tradition
The dish is a testament to the long-standing shepherding traditions in Spain, where raising high-quality lamb is a source of livelihood and cultural identity.
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Cordero Asado showcases the natural flavor of lamb, enhanced by simple seasonings. The key is the quality of the meat, resulting in a rich and savory experience.
The primary flavor is that of succulent, roasted lamb. Often, it's seasoned simply with salt, pepper, garlic, and sometimes a touch of rosemary or thyme. The roasting process renders the fat, creating a crispy exterior and a tender, juicy interior. The simplicity allows the pure taste of the lamb to shine, with subtle herbal notes and a hint of garlic complementing the richness.
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Source High-Quality Lamb
The quality of the lamb is paramount. Look for young lamb (lechazo or cordero recental) from reputable sources, preferably with good marbling.
Proper Roasting Temperature
Roasting at a moderate temperature (around 325-350°F or 160-175°C) ensures even cooking and a crispy skin. Avoid high heat, which can dry out the meat.
Basting with Fat
Basting the lamb with its own rendered fat during roasting keeps it moist and flavorful. You can also use olive oil if needed.
Resting the Meat
Allow the lamb to rest for at least 15-20 minutes after roasting before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Simple Seasoning is Key
Resist the urge to over-season. The best Cordero Asado highlights the natural flavor of the lamb with just salt, pepper, garlic, and perhaps a touch of rosemary or thyme.
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