Lechazo

Lechazo is a cherished Spanish dish made from "cordero lechal" which is meat from unweaned lambs. It's somewhat analogous to veal or "cochinillo." In the Castile and León region, there's a distinctive variant called "Lechazo de Castilla y León" with the province of Burgos being particularly renowned for it. Aranda de Duero, in particular, is recognized as the epicenter of lechazo, with numerous restaurants dedicated to perfecting this dish using traditional wood-fired ovens to roast the lamb.

For the lamb to qualify as lechal, it must adhere to specific criteria: it should be no older than 35 days, weigh between 9 and 12 kilograms, and derive all its nutrition from its mother's milk.