It is one of the star products of regional gastronomy, especially that from the churra breed. Traditionally it is made in a wood-fired oven, in clay pots and with crisp exterior meat. It is the most requested and famous dish in Palencia cuisine.
Season the lamb with salt, spread it with the smashed ingredients and roast in the oven, occasionally sprinkling with the mixture until they are golden and crispy on the outside and tender on the inside. It is important that the casserole always keep some water in its bottom to prevent the meat from drying out. As a detail, say that the suckling lamb is at its ideal point of cooking when when eating it, the meat separates from the bone very easily, yet conserves all its juice. The ideal accompaniment is a simple lettuce and onion salad seasoned with a good vinegar. It is recommended to serve very hot.