Cordero al Chilindrón

Yrenees Lamb with White Wine and Paprika Sauce


Preparation info

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    • Difficulty


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

If you are lucky enough to have a Spanish or even Italian butcher, the request to chop up a whole forequarter of lamb will come as no surprise. They know that forequarter is the tastiest part of the animal and that given a good chance to slow cook in an oven it will release its rich, succulent cooking juices. If you get a dumbfounded look from your butcher ask for 1.5 kg (3 lb 5 oz) of forequarter pieces such as chop, shoulder and shank and ask them to use their band saw to cut it into chunky morsel-sized pieces. If the butcher has lamb neck you can ask for one of these to be cut up. This is such a rustic dish that it really doesn’t matter.