CALDERETA DE CORDERO (LAMB STEW)

A great contribution to the local cuisine is the lamb stew. León praises and indulges in this simple recipe that requires a lamb of the finest quality and is made up only of onion, garlic, parsley, white wine and paprika.

Lamb is profusely used to make chanfaina, a shepherd’s dish widely spread along the pastures of Salamanca and Extremadura. This lamb, cooked blood, onion, garlic, laurel and chilli pepper recipe finds its origins in the mountains, land of livestock farming since time immemorial. It actually became popular in the south of Spain during the migration of shepherds and cattle because of the cattle routes of La Mesta.