Ingredients (serves two):

Mil-fed lamb of Churra Sheep
Fresh pork fat
Water
Salt

Directions:

1. Place the milk-fed lamb, upside down, in an earthenware pot

2. Add some pork fat and season with salt only; pour some water in the recipient

3. Bake in wood-fired oven at approximately 220ºC (425 F, gas mark 7) for one and a half hour.

4. After that, turn the milk-fed lamb and add salt and water in the recipient.

5. Bake for a further 30 minutes.

6. Serve with lettuce and onion salad.

Ingredients (servers six):

One suckling pig around 3-4- kilos (6-9 lbs) in weight
100 gr. (4 oz) of fresh pork fat
4 garlic cloves and Salt.

Directions:

1. Cut the suckling pig along the backbone from the head to the tail. Season to taste.
2. Lay the pig onto a baking tray placing some bay leaves underneath.
3. Pour 1/4 of a litre ( approx. 2 pts) of water in the baking tray.
4. Bake at 120ºC ( 250 F, Gas Mark 1/2) for an hour. The suckling ping must be placed upside down.
5. After 45 minutes turn it over so that the skin is facing upwards and raise oven temperature slightly.
6. Prick all over with a fork and spread pork fat with a brush. Add the previously ground garlic. Adjust salt and add water if necessary.
7. The suckling pig must be crusty to be cut up and served.