Grey’s Fine Foods are the exclusive UK supplier of Cordero Lechal from the Castilla y León region and Cochinillo from Segovia. Former chef and owner Javier De La Hormaza shares his recipe with neon for roasting the perfect milk-fed lamb and suckling pig.
“Our milk-fed lamb has to come from three particular breeds of sheep – the churra, castellana and ojalada – and from a particular area” says Javier whose lamb supplier, Carnicería Sinde, has supplied some of the world’s best restaurants including El Bulli. “Specific regulation ensures the lamb is 35 days old and weighs between 9-12kg before slaughter.The result is an incredibly soft textured meat – creamy with slight light gamey notes“.
“While more people are familiar with this delicacy in the UK they may not have tried the suckling pigs from Segovia and I believe these are some of the finest” says Javier. “Again, they have geographical protection, and this offers unsurpassable texture and flavour”.
Roast Milk-Fed Lamb or Suckling Pig
Serves 4
• 1.5kg Milk-Fed Lamb (front or back quarter) or 2.2kg Suckling Pig (usually one half)
• Extra virgin olive oil
• Sea salt
• 1 large bulb garlic
1. Pre-heat your oven at 200°C for 30 minutes.
2. In large roasting tin, cut the garlic bulb round its diameter and lightly rub the lamb or piglet with the garlic and some olive oil, and place the garlic in the tin. Season the meat with sea salt and place skin side up. Pour about an inch of water into the bottom of the tin and roast for 35 minutes.
3. Turn the meat joint skin side down and roast for a further 35 minutes. Keep an eye on the garlic to make sure it doesn’t burn. Increase the oven temperature to 250°C, remove the garlic and keep it warm, and turn the lamb or piglet back on its skin side and roast for a final 25-30 minutes or until the skin is golden brown and crispy.
4. Remove from the oven, take it out of the tin and place onto a serving platter with the garlic.
5. Drain the excess oil from the roasting tin, pour some water in and return to the stove to deglaze with the water. Use a whisk to scrape all the caramelised juices from the pan. Bring the gravy to the boil and simmer for 3-4 minutes, pass through a fine sieve and serve with the rested meat.
Stuffed Piquillo Peppers
Serves 4
1. Cover two handfuls of long grain brown rice, 1tsp saffron and 2 crushed garlic cloves with water in a saucepan and bring to the boil. Simmer for around 30-40 minutes until the water evaporates and the rice is cooked through.
2. Stir in a handful chopped parsley, salt and freshly ground black pepper and 1 can chopped tomatoes. Simmer for a few minutes and remove from the heat.
3. Spoon into 10-15 roasted piquillo peppers (500g) and place in a baking dish with a drizzle of oil and a sprinkling of Manchego cheese.
4. Bake in a hot oven for 10 minutes until the tops are golden.
Cost
The piquillo peppers are £5.90 for a 500g can.
The milk-fed lamb one quarter of lamb (1.5kg) is approximately £35.10 and will feed four.
Half suckling piglet (2.2kg) is approximately £51.48 and will feed four.
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Tip: Put down the knife and grab a plate! Traditionally the cook cuts the suckling pig with a plate as a sign to the crowds that there is no need to use a knife… follow this by smashing the plate on the floor and tucking in!
