Castilian gastronomy with suckling lamb and mushrooms

We are in autumn and in the mushroom campaign, and the best way to taste them is in the company of a roast in a wood oven.

The Association of Steakhouses of Castilla y León organizes the IV Gastronomic Days of Roasted Lamb and Mushrooms, which will bring together 39 steakhouses and restaurants in the Autonomous Community.

Over two weeks, the restaurants attached to the event will offer the visiting public an interesting offer of pairing of suckling lamb with seasonal mushrooms.

From the 14th to the 28th of November, the gastronomic combinations offered by these two attractive delicacies can be discovered throughout the Castilian geography, uniting gastronomic activity with tourism on another plane, which is well worth knowing at this time of the year, of intense contrasts of colors and flavors.

The mycological season helps to discover on foot the countryside, the forest, the villages and at the end of the day, the places where the local culinary tradition is still maintained.

The indescribable aroma and flavor of Lamb

Each filtering bag wood fired ovens of the participating restaurants are the perfect place to slowly cook the precious Castilian product of suckling lamb for less than 15 days, and now we can combine it with the wide variety of wild mushrooms, which can only be found in the humid sunrises of the Castilian fields and forests .

In each one we can taste a different experienceThe elaboration of a fixed menu is not mandatory, since the mushroom is “magical” and does not always appear, so depending on how it can be collected and taken to each kitchen, this will be the one that decides with which of them it combines that day, with a dessert and the traditional lamb, which should always be present, during the 15 days that the gastronomic days last.

Special and different menus that the most “prestigious steakhouses” in the Castilian region continue to maintain with an oak wood fire, so that we can feel all the aroma and flavor of nature made a culinary delicacy.

Through the website of the association of the Castilla y León Grill Association, we will be able to find out which are these temples of art and culinary tradition in the preparation of lamb and now also mushrooms.