Chef Isabel
Ternasco de Aragón Asado
Ternasco de Aragón is recental lamb, older than lechal and made for a hot roast over potatoes, garlic, and white wine, with enough fat to stay juicy while the edges brown.
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Chef Isabel
Xot Rostit Mallorquí
Xot rostit is Mallorca's Easter lamb: garlic and sobrassada tucked into the meat, potatoes underneath, and white wine in the tray so the roast bastes itself slowly.
Chef Isabel
Lechazo Asado
Lechazo Asado is Castilla y León at its plainest and most exact: milk-fed lamb, water, and salt in a clay cazuela, roasted slowly until the skin crisps and the meat loosens from the bone.
Chef Isabel
Frite Extremeño
Frite Extremeño is Extremadura's lamb or kid, fried hard enough to brown, then brought down slowly with garlic, bay, wine and pimentón de la Vera until the sauce turns red and clings.
Chef Isabel
Chuletillas al Sarmiento
La Rioja's little lamb chops are grilled over burning vine cuttings, sarmientos, where the quick fierce fire and clean smoke do the seasoning before salt finishes the job.
Chef Isabel
Porcella Rostida Mallorquina
Porcella rostida is Mallorca's Christmas roast: a small milk-fed pig sharpened with lemon, garlic, black pepper, and island herbs, then roasted patiently so the meat turns tender and the skin crackles.
Chef Isabel
Baifo Asado Canario
Baifo Asado Canario is kid goat barrado, rubbed with garlic, pimentón, vinegar, cumin, and oregano, then roasted gently before a sharp red mojo browns the edges and wakes the pan juices.
Chef Isabel
Cordero al Chilindrón
Cordero al Chilindrón is the Ebro border lamb braise of Aragón, Navarra, and La Rioja: browned lamb, slow onion, garlic, and choricero pepper pulp cooked until the red sauce clings.
Chef Isabel
Cabrito Asado Castellano-Aragonés
Cabrito asado belongs to the Castilian and Aragonese uplands: young goat rubbed with garlic, thyme, salt, and lard, roasted gently until tender, then finished hard so the skin catches.
Chef Isabel
Cochinillo Asado de Segovia
Cochinillo Asado de Segovia is Castilian celebration food: a milk-fed piglet, salt, lard, water, and patient roasting until the skin is crisp enough to cut with a plate.
Chef Isabel
Cordero a la Pastora
Cordero a la Pastora is Aragonese mountain food: lamb, potatoes, garlic, herbs, milk, and vinegar cooked gently until the meat softens and the sauce turns pale, tangy, and comforting.
Chef Isabel
Cochifrito Navarro
Cochifrito Navarro is lamb cut small, cooked through, then fried crisp-edged in lard with garlic, pimentón, and lemon. The lemon is not decoration; it keeps the richness honest.
Chef Isabel
Caldereta de Cordero Extremeña
Caldereta de Cordero Extremeña is shepherds' lamb stew, built from browned lamb, slow sofrito, wine, and the lamb's own liver pounded into the sauce at the end.
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