Lechazo is a Spanish dish made from "cordero lechal".

It is one of the most important dishes of the cuisine of the province of Burgos.

Aranda de Duero is known as the heart of the dish, with numerous restaurants that specialize in lechazo and feature "hornos de leña", or wooden stoves, in which the lamb is roasted.

[1] The lamb used in lechal must derive all its nutrition from its mother's milk, and must be no more than 35 days old and weigh between 9 and 12 kilograms at the time of slaughter.

You can help Wikipedia by expanding it.This Spanish cuisine–related article is a stub.