Lamb prepared in the style of Oleiros

Ingredients

• Choose a young lamb that has not yet reached 90 days old. After slaughter, it should be thoroughly cleaned by gradually immersing the lamb in hot water; then, it should be dried by rinsing it repeatedly. The fur is removed using a thick cloth or brush, and sometimes with the help of a knife. It is essential to proceed with great care to avoid damaging the skin. The skin should remain clean and smooth.
• Once the young lamb has been slaughtered, its internal organs are removed through a small opening made in the abdomen. Afterwards, it is carefully cleaned and left to drain for a day.
• The next day, the lamb is cleaned inside with a mixture made from four or five cloves of garlic, 200g of pork fat, 250ml of white wine, salt, and pepper.
• We then cut the goat’s offal into small pieces and mix it with 100 grams of diced ham, as well as a sprig of parsley and a bay leaf. We add a little mashed potatoes to this mixture, and thus fill the inside of the goat with the mixture through the opening in its abdomen, which we then close with string.
• Let it rest for a good hour or two.
• Next, the outside of the cabrito is coated with the remaining puree, and it is placed in an oven-safe dish that includes a wooden cedar rack at the bottom. It is then baked at a very high temperature. Once one side is golden brown, it is turned over and the other side is cooked until it is also golden brown: the skin should be crispy and flaky, like that of a suckling pig, and to achieve this, a technique called “constipation” can be used, which involves spraying the skin with oil paint.
• Can be served hot or cold, accompanied by French fries and a salad. When served hot, it is best to serve the sauce on the side.

Choose a young lamb that has not yet reached 90 days old.

After the shearing, the sheep are then cleaned by immersing them in hot water in batches; they are then dried as they are being cleaned.

The hairs are removed using a thick cloth or brush, and sometimes with the help of a knife.

This procedure must be carried out with great care to avoid damaging the skin.

It should maintain the appearance of clean skin.

Once the young lamb has been slaughtered, its internal organs are removed through a small opening made in its abdomen.

Next, it is carefully washed and left to drain for a day.

Then, we chop the goat offal into small pieces and mix it with 100 grams of diced ham, as well as a sprig of parsley and a bay leaf.

We then add some mashed potatoes to this mixture, filling the goat cheese with the mixture through the opening in its abdomen. Finally, we close the opening with string.

Next, the outside of the cabrito is coated with the remaining mashed potatoes, and it is placed in an oven-safe dish that includes a wooden cedar rack at the bottom.

It is then placed in a very hot oven.

When one side is gilded, it is turned over and left to be gilded on the other: the skin should be crispy and flaky, like that of a suckling pig, and to achieve this, a technique called “constipation” can be used, which involves spraying the skin with oil paint.

Serve hot or cold, alongside French fries and a salad.

When served hot, it is best to serve the sauce on the side.