🌜 Sacramenia lechazo

🧑 Mill of palaces

Located on the banks of the Duratón River, the town of Sacramenia has become, in its own right, one of the epicenters of the Segovian and regional gastronomy where the roast lamb is most firmly established. A statement that supports the importance of suckling lamb in the town. Three rotisseries, Mari y Luisa, Mesón González and Asados García make up the gastronomic offer of the locality, but with something that differentiates them from the rest, since the first two are also butcher’s shops.

It is, without any doubt, the perfect trilogy of the roast: slaughterhouse, butcher’s shop and rotisserie. The average price of a quarter of suckling lamb ranges between 30 and 35 euros and the most popular wines are the local wines from Zarraguilla and Cárdaba, from the Valtiendas PDO VC, as well as the cheese produced in the town.

😺 Segovia from village to village, sacramenia

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For them to make an e-commerce store right now was a problem for not being able to take care of it as they wanted, so we gave it a twist and in the end we made a catalog where they can show some of their products.

📗 Suckling lamb days at asador maribel

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💪 The recipe for roast lamb at restaurante maribel.

Roast lamb, along with roast suckling pig, has been part of the cuisine of Castilla y León and Asturias since the invasion of the Roman Empire in the lands of Hispania.[2] It is currently one of the most representative dishes of these two autonomous communities.

In an earthenware casserole (traditional element) pour a little water, put it in a very hot oven at a constant temperature for about two hours, turn it over and leave it for about 30 minutes, prick it to see if the meat is tender. It is rectified of salt. Another variant is that before putting it in the oven it is spread with butter. The dish requires few ingredients but the difficulty lies in finding the right point.[3][4] The dish requires few ingredients but the difficulty lies in getting the point.

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