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Roast lamb

Traditional menu

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A tasty meat if ever there was one, lamb offers numerous possibilities in the kitchen. Roasting is however the favourite in Navarre. It is usually roasted whole in a wood-fired oven at high temperatures, so it is crisp on the outside and deliciously juicy inside. It is usually served in large pieces (one or two per person) accompanied by fresh leaf lettuce and onion shavings. The meat and this light salad combine perfectly.

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