🇵🇹 Portugal · Food
Borrego Assado (Roast Lamb)
By eatmundo · August 3, 2026
🇵🇹 PTA centerpiece of Portuguese festive tables, this slow-roasted lamb is incredibly tender, aromatic, and deeply flavorful, characterized by a crispy exterior and succulent meat.
Ingredients
check them off as you prepareHow 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 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?+
Yes, roast potatoes or small onions added in the last 45 minutes absorb the lamb juices perfectly.
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