By eatmundo · August 3, 2026
🇵🇹Same ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Borrego Assado (Roast Lamb). The percentage is the share of ingredients the two recipes have in common.
Fabes con Almejas (Asturian Beans with Clams)In Spain · same ingredients63%
Cochinillo Asado (Roast Suckling Pig)In Spain · same ingredients60%
Pollo al Ajillo (Garlic Chicken)In Spain · same ingredients57%
A centerpiece of Portuguese festive tables, this slow-roasted lamb is incredibly tender, aromatic, and deeply flavorful, characterized by a crispy exterior and succulent meat.
According to eatmundo's ingredient comparison, the closest dish to Borrego Assado from another cuisine is Fabes con Almejas (Spain): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a mortar, crush the garlic with salt and paprika to create a thick paste.
- 2
Rub the lamb thoroughly with the garlic-paprika paste, ensuring it covers every part of the meat.
- 3
Place the lamb in a roasting tray, arrange the bay leaves around it, and let it marinate for at least 4 hours.
- 4
Preheat your oven to 180°C (350°F).
- 5
Pour the olive oil and white wine over the lamb, then cover the tray tightly with foil to keep moisture in.
- 6
Roast for 90 minutes, then remove the foil and roast for another 30 minutes, basting occasionally with the juices.
- 7
Check that the meat is pulling away from the bone and is deeply browned and crispy on the edges.
- 8
Let the lamb rest for 15 minutes before carving to ensure the juices redistribute throughout the meat.
Frequently Asked Questions
What is Borrego Assado?
Borrego Assado is a Portuguese roast lamb dish seasoned with garlic, bay leaf, paprika, and white wine. It is typically served as a centerpiece during festive gatherings, family celebrations, and traditional holiday meals.
What part of the lamb is best?
A leg of lamb is the traditional choice for roasting and provides the most tender meat.
Why is marination so important?
The garlic and paprika paste penetrate the meat, ensuring flavor right down to the bone.
How do I know when it's done?
The meat should be very tender and easily fall off the bone when pierced with a fork.
Can I add vegetables to the tray?
This recipe does not include vegetables; the lamb is roasted in the tray with the bay leaves, olive oil and white wine, covered with foil for 90 minutes and then uncovered for another 30 minutes.
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