In Sepulveda roasted lamb (in a firewood oven) is a culinary tradition that has been maintained over the centuries. Here we explain how it is done and why it does not taste smoky:
1. Selection of the lamb: The first step is the selection of a high quality young lamb. Castilla y Leon is undoubtedly one of the most famous lamb producers in the world.
2. Oven preparation: The wood-fired oven is preheated to a high temperature. Traditionally, poplar wood is used to light the oven, as it does not leave a smoky aroma and efficiently heats the oven walls. This is something that many people do not know.
3. Preparation of the lamb: It is simply seasoned (salt).
4. Roasting the lamb: The lamb is placed in a clay roasting tray and put into the oven. It is roasted at high temperature for two and a half hours until the skin is crispy and golden, and the meat is tender and juicy.
5. Serving: Finally, the roast lamb is served with salad.
Although the lamb has a special flavor due to the fact that the oven is not a convection oven, the meat should not taste smoky.
If there is a smoky flavor, it is because the oven was not heated properly or because poplar wood was not used.
In Sepulveda you will find many wonderful restaurants specialized in this culinary tradition.
