CultureSuckling lamb from SpainTo view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 videoCulture05/18/2016May 18, 2016The specialty from the Castile and León region requires over two hours of cooking in the wood-fired oven. It is eaten alone, accompanied only by a light red wine.https://p.dw.com/p/1IpXeAdvertisement