Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.
This is the meal protagonist in most portuguese houses on Easter, especially in the alentejo. ‘Borrego’ is the lamb‘s calf when under 12 months (then it is called ‘cordeiro‘). Also known as ‘anho‘, its meat is very tender and tasty and is an excellent source of protein and vitamin B12. Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.
