Cordero Asado is more than just a meat; it is a culinary masterpiece. It is a Spanish roast lamb which is very famous and celebrated for its mouth texture. It has golden crispy skin. It includes such a simple seasoning. By using such simple ingredients, taste shines. Many families in Spain gather with roasted dishes on Sundays and festivals. They share such a rustic and classic edition.
Often paired with roasted potatoes, a simple green salad, and a glass of Rioja or Ribera del Duero. In this guide, you’ll learn the authentic Spanish way to cook Cordero Asado at home: how to choose the right cut, season it like a local, roast it to juicy perfection, and serve it with traditional sides so that you can bring a true taste of Spain to your table.
In this blog post, you will learn how to make a perfect traditional Spanish roast lamb. It is very tender to taste. Let’s dive into it to have such a delicious lamb.
Table of Contents
What Is Cordero Asado?
Cordero Asado literally means “roast lamb” in Spanish. It is the most iconic and famous dish in traditional Spanish cuisine. This dish is very famous for its simplicity. It is a highly-regarded part of Spanish cuisine. You can enjoy this dish at festivals, occasions, and many family gatherings. It is a celebration of togetherness.
The essence lies in the quality of ingredients, which is the true and pure flavour of lamb. It is particularly in the region of Castilla y León, Castilla-La Mancha, and Aragón. In towns like Segovia, it is even cooked in the clay dishes or inside the wood-fired ovens. This dish is passing through generations and following the tradition.
Why Cordero Asado Is Special in Spain
Cordero is considered special for several reasons; it has cultural and historical significance. It follows the celebration of taste, quality, and tradition. Shepherding and lamb farming shaped the local culture. There is a prized version of cordero made with the Lechazo. A lamb is typically less than 35days old and exclusively on its mother’s milk.
This kind of lamb is pale in color and has a mild buttery flavour. It has such a strong and great flavour. It is the heart of rural celebrations. It is made for the hospitality of guests during holidays. Mostly served at religious events. Spaniards love the lamb flavour. It is seasoned with olive oil and salt.
“From paella to pulpo, Spain’s seafood dishes capture the true taste of the sea—fresh, bold, and unforgettable.”
Essential Ingredients
The beauty of Cordero Asado lies in the quality of ingredients, which have the natural flavours and the authentic taste of the lamb.
Key Ingredients
- Lamb (Cordero Lechal or Recental) Traditionally, Spaniards use cordero lechal (suckling lamb, around 4–6 weeks old) for its tender, delicate meat. If unavailable, cordero recental (slightly older lamb, up to 4 months) is also excellent.
- Olive Oil
- Garlic
- Salt
- Fresh Herbs (optional)
- Water or White Wine
Step-by-Step Recipe
Cooking Cordero Asado is all about patience, simplicity, and the quality of the lamb. By following the simple steps, you will be able to make an authentic lamb.
Preparation
Clean the Lamb
- Use cold water to rinse the lamb pieces.
- Dry them by using a paper towel.
- Trim off the excess fat, but you can leave a little for a juicy taste.
Season Generously
- Rub the lamb with a drizzle of olive oil.
- Add coarse sea salt or garlic, or rosemary if desired.
Prepare the Roasting Dish
- Place the lamb pieces, skin side up, in a clay roasting dish.
- Use a safe tray to roast a dish.
- Add a splash of water or white wine to keep the meat moist.
Preheat the Oven
- Heat your oven to 180°C (350°F).
- Use a wood-fired oven with a smoky aroma.
Roasting the Lamb
- Place the lamb in the oven and roast for about an hour per kilogram (2.2 lbs) of meat.
- Baste the lamb after 20-30 minutes with its own juices. Use a spoon to keep the meat tender and flavorful. Add a little extra water or wine if the dish starts to dry out.
- About halfway through, carefully turn the lamb pieces so both sides cook evenly and the skin crisps beautifully.
Final Touches
- Check until the meat is golden brown and there is crispiness and juicy. Check by using the thermometer for at least 75°C (165°F) at the thickest part.
- Rest it for 10-15 minutes after removing from the oven before carving. The resting stage will let the meat be tender and juicy.
- Place on a plate and serve with the Spanish sides.
Serving Suggestions for Cordero Asado
A dish as rich and flavorful as Cordero Asado deserves sides and pairings that highlight its rustic charm. In Spain, the focus is always on keeping things simple and hearty.
Best Side Dishes
- Roasted Potatoes (Patatas Asadas)
- Seasonal Vegetables
- Spanish Bread (Pan Rústico)
- Green Salad (Ensalada Verde)
Recommended Wine Pairings
The bold flavor of roast lamb pairs beautifully with Spanish red wines:
- Ribera del Duero
- Rioja Crianza or Reserva
- Priorat
Tips for Perfect Cordero Asado
You have to follow the simple and unforgettable tips. Here’s how Spaniards achieve that authentic flavor and texture:
Use a Clay Dish for Authentic Flavor: A tradition to use a clay roasting dish. It is very famous in households and restaurants. Clay distributes the heat evenly. It cooks slowly, and if you don’t have any clay, use a heavy-duty roasting pan.
Choose Slow Cooking Over Quick Roasting: There is a magic in every dish that is cooked on a low flame. A slow and low roasting method. Cook the lamb at a moderate temperature.
Keep the Meat Juicy and Tender
- Baste frequently with the pan juices or a splash of white wine to lock in moisture.
- Leave the bones in when possible, as they add depth of flavor and keep the meat from drying out.
- Rest before serving—letting the lamb sit for 10–15 minutes allows the juices to redistribute, giving you perfectly tender slices.
Conclusion
Cordero Asado is a must-try Spanish classic dish. It proves in the recipe that it is the simplest dish, but the quality of the ingredients. It has a brown and crispy color. It is a dish that brings people together for Sunday lunches, holidays, and celebrations.
Please choose the right cut, season it with a local and roast it to a juicy perfection. You can bring authentic Spanish roast lamb to your table. It is a Spanish cuisine that respects tradition.
