ROASTED SUCKLING LAMB

Ingredients:
1 quarter of Castilla y León suckling lamb, water and marine salt.
Preparation:
Preferably over firewood, heat at 180ºC, the suckling lamb is covered in a marine water solution. We place it in a ceramic plate with the marine salt and water solution, and place it into the over for one hour and a half.

GRILLED MARINATED SUCKLING LAMB KEBAB
Ingredients:
500 gm. of Castilla y León suckling lamb meat. Seasoning: garlic, laurel, reineta apple shavings, oregano, parsley, a bit of white wine, olive oil and marine salt.
Preparation:
In a mortar, all the ingredients are crushed, leaving the oil for last. Pieces of meat are introduced and left 8 hours to marinate. Finally, the kebab sticks are inserted into the meat and they are put over the grill near the embers.

SUCKLING LAMB SHANKS WITH CHESTNUTS
Ingredients:
4 Castilla y León suckling lamb shanks, orange, fresh mint, chestnuts, white wine, onion, cinnamon sticks and marine salt.
Preparation:
Cover the shanks in batter and fry. On another pan, cook Julianne onions, then add the shanks and lightly fry for 20 minutes. Then add the orange juice and chestnuts that have been previously cooked in the wine and season. Leave cooking at low heat until the shanks are tender. Once they are cooked, the mint and cinnamon is added, cover, and let cook another 10 minutes in the same heat.