Roast lamb

The gastronomy on offer is traditional mountain cuisine from the Sierra de Espadán with some creative touches. Not to be missed, some of its top specialties
are the Olla de Fuentes stew and Roast Lamb, as well as grilled meats such as lamb, steak and rabbit.


2 shoulders of lamb
Oregano, thyme, rosemary
White wine, Brandy
Virgin olive oil from Artana

4 Sliced potatoes
1 Onion
1 Tomato
1 Garlic clove
Bay leaf
Green peppercorns


Split each shoulder into two parts. Place them in the oven with a little oil. Season and add the remaining spices and garlic cloves. Sprinkle with brandy, white wine and a little water. Roast in the oven at 160 °C for about two hours, turning every 20 minutes. Put the potatoes, onion, garlic, tomatoes, bay leaf and pepper onto a separate tray and place in the oven for the last twenty minutes of roasting the lamb.

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