Cordero Lechal al Horno o a la Brasa
€20
El 3 de Oro · Seville
Media pierna de cordero lechal de Segovia, al horno o a la brasa con romero.
Nutrition
≈ 1,100 kcalper portion of about 500 g
- Protein32%
- Fat68%
- Carbohydrates0%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A dish consisting of a half leg of suckling lamb, either roasted in an oven or grilled over coals. It is typically seasoned with rosemary.
- Cuisine
- Spanish (Castilian)
- Origin
- Segovia, Spain
Typical ingredients
- suckling lamb
- rosemary
- olive oil
- salt
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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