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Shoulder of Baby Lamb - Paletilla de Lechal

Shoulder of Baby Lamb

In Aragon, when people talk of eating meat, what they are referring to is tender, suckling, or very, very young lamb. Sheep raising is a traditional activity in Aragon, its wool being traditionally much appreciated in France and amongst traders in the port of Amsterdam who were especially keen to purchase the fine wool from Albarracín. The quality and flavor of Aragon lamb is ensured by the good local grazing.

Makes 4 servings.

Prep Time: 30 min.

Cook Time: 1 hr.

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4 shoulders of baby lamb
4 fl oz olive oil
2 lb 3 oz potatoes
3 cloves garlic

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Make a cut at the joints of the shoulders so they can be bent to fit on the plates. Season on both sides. Crush the garlic cloves with the parsley and sea salt, add the oil and brush the mixture over the meat. Peel the potatoes, wash and cut into rings 3/4 inch thick. Place in an oiled earthenware dish and place the lamb on top. Cook in the oven at 350 degrees F for 45-50 minutes, basting every 10 minutes with the cooking juices. When half cooked, turn the shoulders over so the skin side faces upwards. Ten minutes before the end, raise the temperature to 390 degrees F so the skin turns golden. Serve with the potatoes.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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