Ingredients:
– A quarter of lamb of Segovia (More or less 1 kilo)
- A glass of water
- Vinegar
- Salt
This recipe is for 3 people

Instructions :
 This recipe is exactly the same for theCordero de Sepúlveda The real appellation of this lamb is the Lechazo even if it sounds a bit weird.
Salt both sides of the lamb.
First emplace the quarter of lamb in a platter of clay, the external side of the meat up and add a glass of water. Leave the lamb roasting between 1h00 and 1h30 to turn the meat golden and to get it ready to be served.
In case during the roasting process you notice a lack of gravy, add a glass of water to a finger level. For the best cooking, you must make sure that never the platter is lacking of water.
On the other hand , never add too much water which can jeopardy the success of the dish.
When at last it’s ready, take out the gravy from the platter of clay, emplace it in a gravy boat and add a drop of vinegar.
Then your Cordero de Segovia is ready to be served,enjoy it !