A unweaned, milk-fed lamb halved and baked, the cooking juices mixed with parsley and vinegar.

A dish from Aragon of lamb stewed in a spicy chilindrón sauce of tomatoes and chillis, white wine and bacon flavoured with saffron.

Lamb stewed with white wine, garlic and saffron, the sauce thickened with the minced (US: ground) liver.

Roast lamb, usually very well done. Particularly popular in Segovia and the central part of Spain.

"Lamb roasted in the style of La Mancha." Lamb roasted on a spit and braised with white wine with onions, peppercorns and garlic.

Lamb with carrots, peas and artichokes.

Leg of lamb with a piquant sauce.

Roast lamb with its own juices.

Milk-fed lamb, weighing up to 11.3 kg (25 lb), and slaughtered at 1-3 months.

Unweaned, milk-fed lamb, weighing up to 11.3 kg (25 lb), and slaughtered at 1-3 months.