Lechazo de Castilla y León

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Lechazo asado (roast lamb), shown above, is a typical dish from the province of Valladolid and others castilian provinces. Plato de lechazo, Valladolid.jpg
Lechazo asado (roast lamb), shown above, is a typical dish from the province of Valladolid and others castilian provinces.

Lechazo de Castilla y León is a protected-origin food product consisting of milk-fed lamb meat, produced in Castile and León (Spain). The Geographical indication (GI) was authorized in 1997. [1] The GI encompasses 483 farms from all of the grain-producing counties of Castilla y León, producing more than 167,000 lechazos per year. The Indicación Geográfica Protegida (I.G.P.) Council headquarters is located in Zamora, Spain. [2]

Lamb and mutton Meat of domestic sheep

Lamb, hogget and mutton are the meat of domestic sheep at different ages.

Castile and León Autonomous community of Spain

Castile and León (, ; Spanish: Castilla y León[kasˈtiʎa i leˈon]; Leonese: Castiella y Llión[kasˈtjeʎa i ʎiˈoŋ] is an autonomous community in north-western Spain.

Spain Kingdom in Southwest Europe

Spain, officially the Kingdom of Spain, is a country mostly located in Europe. Its continental European territory is situated on the Iberian Peninsula. Its territory also includes two archipelagoes: the Canary Islands off the coast of Africa, and the Balearic Islands in the Mediterranean Sea. The African enclaves of Ceuta, Melilla, and Peñón de Vélez de la Gomera make Spain the only European country to have a physical border with an African country (Morocco). Several small islands in the Alboran Sea are also part of Spanish territory. The country's mainland is bordered to the south and east by the Mediterranean Sea except for a small land boundary with Gibraltar; to the north and northeast by France, Andorra, and the Bay of Biscay; and to the west and northwest by Portugal and the Atlantic Ocean.

Contents

The Spanish term lechazo refers to a young sheep that is still suckling (unweaned). Per the I.G.P., lechazo de Castilla y León must be of the Churra, Castellana or Ojalada breeds, and the lambs must have been fed only their mothers' milk. Lechazo meat is a highly esteemed delicacy in the region. Roast lamb and lamb chops are a prized traditional food in Castile, and a widespread dish in the region's restaurants and taverns.

Churra sheep breed

The Churra is an ancient Iberian breed of sheep from Zamora province in Castile and León. The ewes produce the milk for Zamorana cheese; the meat is also prized.

Meat chop meaty part at the end of ribs

A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib cutlet.

Requirements at time of slaughter

See also

Spanish cuisine cuisine originating from Spain

Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate had great influence on cooking methods and available ingredients. These cooking methods and ingredients are still present in the gastronomy of the various regions that make up Spain. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions which made new ingredients available. Thus, the current and old cuisine of Spain incorporates old and new traditions.

Castilian-Leonese cuisine

Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes ("guisos") and its grilled or roasted meats ("asados"), its high-quality wines, the variety of its desserts, its sausages ("embutidos"), and its cheeses. In addition, in certain areas of Castile and León, one can find the important production of apples, almond paste, etc.

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Lechazo

Lechazo is a Spanish dish made from "cordero lechal". The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo". The province of Castile and León has a distinctive version of lechazo referred to as "Lechazo de Castilla y Leon". It is one of the most important dishes of the cuisine of the province of Valladolid. Also, Aranda de Duero is known as the heart of the dish, with numerous restaurants that specialize in lechazo and feature "hornos de leña", or wooden stoves, in which the lamb is roasted.

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References

  1. ↑ Norte (22 September 2015). "La IGP del lechazo de Castilla y León aspira a certificar 200.000 canale" (in Spanish). Zamora: Norte de Castilla. Retrieved 3 February 2015.
  2. ↑ López, Cándido (1989). La Cocina Española (2ª ed.). Barcelona: Plaza&Janés. ISBN   9788401602016.
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