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Lamb 'al chilindrón'



Put the lamb, cut into small pieces, in a saucepan with olive oil and fry lightly until it is golden brown.

When it is more or less ready, add the onion, garlic, white wine and salt, and cook slowly until the meat is tender.

The dish can be accompanied with dry red peppers or potatoes cut into cubes.

Ingredients: 1 kg. de cordero lechal, aceite de oliva, 1 cebolla, sal, 1 cabeza de ajos , vino blanco y pimiento choricero.

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