Cordero asado is the Castilian roast-lamb tradition Madrid inherited: a 25-day-old milk-fed lamb (lechazo) roasted in a wood-fired clay oven, served with patatas a lo pobre and a green salad.
Cordero asado is the Castilian shepherding tradition that came to Madrid with the 17th-century livestock trade. The milk-fed lechazo (25 days old, 4 to 6 kilos at slaughter) is the canonical roast, taken from the rebano during the spring weaning season. The lamb is rubbed with lard and salt, placed in clay roasting dishes over a layer of potatoes, then slow-roasted in wood-fired clay ovens for 90 minutes. Sobrino de Botin's 1725 oven still produces canonical cordero alongside its more famous cochinillo. Los Galayos in Plaza Mayor has roasted cordero since 1894. The order tradition: 1/4 of a lamb feeds one person, 1/2 feeds two.
4 editor picks for Cordero asado in Madrid, ranked by editorial score. All Madrid signature dishes · Cordero asado across every city.
Sobrino de Botin ★ 4.6
centro · Calle de los Cuchilleros 17, 28005 Madrid
Sobrino de Botin near Plaza Mayor in Madrid is the Guinness-certified oldest restaurant in the world, in business since 1725. Located in Centro.
Posada de la Villa ★ 4.4
la-latina · Calle de la Cava Baja 9, 28005 Madrid
Posada de la Villa on Cava Baja in Madrid's La Latina has roasted Castilian cordero in a wood-fired oven since 1642, with the cocido madrileno and callos.
Casa Paco ★ 4.2
la-latina · Plaza de la Puerta Cerrada 11, 28005 Madrid
Casa Paco off Plaza Puerta Cerrada in Madrid's La Latina is the 1933 asador that pioneered the cast-iron skillet chuleton service: meat is sealed.
Los Galayos ★ 4.1
centro · Calle Botoneras 5, 28012 Madrid
Los Galayos in Plaza Mayor in Madrid has cooked the Castilian roast lamb and the migas pastoriles since 1894, with a terrace under the arcades and wood-fired.