If you like lamb, we propose 3 delicious Christmas recipes that are ideal to prepare during these popular festivals, either as lunch or dinner.

The lamb is the meat most sought at this time of the year to prepare different recipes to present the menu at the Christmas dinner, lunch on Christmas Day or dinner New Year’s  Eve or New Year ‘s Eve.

The lamb meat that is most in demand is suckling lamb or suckling lamb as it is also known since it is a more tender meat than a larger lamb. Suckling lamb is lamb that has not yet been weaned, and its meat is considered to be of the highest quality.

If you are passionate about this meat, this time we propose 3 wonderful recipes with lamb ideal to prepare at Christmas.

3 recipes with lamb for the Christmas holidays

Baked shoulder of suckling lamb with potatoes

We will ask the butcher to clean the fat shoulder well and mark it in pieces.


  • A shoulder of suckling lamb, fat-free and marked.
  • 6 potatoes without skin and cut into squares.
  • Extra virgin olive oil to brown the potatoes.
  • 100 ml. From mineral water.
  • 100 ml. of white wine.
  • Salt.

Ingredients for the marinade:

  • 200 ml. of white wine.
  • Extra virgin olive oil, 250 ml.
  • 2 cloves of garlic without skin and minced.
  • One teaspoon of oregano.
  • One teaspoon of fresh or dried thyme.
  • One teaspoon of fresh or dried rosemary.
  • A few grains of mustard.
  • The tip of a cayenne pepper.
  • A few grains of black pepper.
  • A few grains of green pepper.
  • 2 teaspoons minced parsley.
  • A pinch of ground black pepper.
  • Salt.


  1. We prepare the marinade following these steps:
  2. In a mortar we crush the garlic cloves, the grains of all the spices, the parsley, the tip of the cayenne pepper, we add salt and pepper, and once well ground everything we add the oil, the wine and stir to mix well.
  3. We keep the marinade in the fridge, well covered, to macerate for two days.
  4. We extract the marinade from the fridge.
  5. We place the shoulder in a baking dish or on a clay tray.
  6. Next, we spread the whole shoulder with the marinade and let it marinate in the fridge overnight.
  7. Before cooking the shoulder, we must preheat the oven with a temperature of 180ºC for 10 or 15 minutes.
  8. Then we put the shoulder in the oven and cook the shoulder of lamb at the same temperature.
  9. When it has turned golden on both sides, carefully open the oven and put a little salt on top of 100 ml. white wine and 100 ml. of water.
  10. While it is cooking, we will observe if it needs a little more water so that the shoulder does not dry out and we will add the juice that is formed on top of the shoulder with the help of a spoon.
  11. While we put virgin olive oil to heat to brown the potatoes that we have cut into squares.
  12. When the potatoes are golden brown, remove from heat and reserve.
  13. When the shoulder is tender, we remove the tray from the oven.
  14. We put the shoulder on a plate and strain the sauce that has formed and reserve.
  15. Again in a clean source we place the shoulder and the golden potatoes and put them in the oven to cook for another 10 or 12 minutes.
  16. In a saucepan or heater we put the sauce that we have strained on the fire so that it boils and thickens a little.
  17. We remove the sauce from the heat, open the oven again and pour the sauce over the shoulder and the potatoes, cook for 10 minutes.
  18. We carefully extract the tray with the shoulder and the potatoes from the oven and present it in a clean dish or tray to present it on the table.
  19. We serve the lamb shoulder and the hot potatoes.

Suckling lamb chops with mustard and honey

The suckling lamb chops are very tender, delicious with that sweet touch provided by honey and the unmistakable flavor of mustard.


  • 3 or 4 suckling lamb chops per person, depending on the size.
  • 2 tablespoons mustard.
  • 2 tablespoons of honey.
  • A pinch of ground black pepper.
  • A pinch of ground green pepper.
  • A pinch of ground pink pepper.
  • A pinch of ground white pepper.
  • One teaspoon of dried rosemary.
  • Extra virgin olive oil.
  • Salt.


  1. Season the lamb chops.
  2. In a frying pan we heat a little virgin olive oil fondue to brown the lamb chops, we brown it by putting a few chops so that they brown well and brown well on both sides.
  3. Once they are all golden, we put them on a plate and reserve.
  4. In a bowl or bowl we put the mustard, honey, and all the spices and stir to mix well.
  5. We put the mixture in a heater and with low heat we reduce until a sauce is formed.
  6. Once the sauce is ready, we remove it from the heat and put it in a sauce boat.
  7. Next we put the cutlets in individual plates and we carry the sauce to put on top of the cutlets.
  8. The lamb chops can be accompanied with a garnish of vegetables, rice, with a mashed potato, or with diced golden potatoes.

Leg of suckling lamb stew

To prepare this recipe we will ask the butcher to remove the bone from the leg of lamb and cut the meat into small cubes.

The suckling lamb leg stew is a stew similar to the recipes of meat in sauce that we usually prepare from time to time.


  • A leg of suckling lamb, boneless and diced.
  • 3 Italian green peppers, diced.
  • An Italian red pepper cut into small cubes.
  • 3 cloves of garlic without skin and chopped.
  • 80 grams of almond without skin and pieces.
  • 300 ml. of white wine.
  • 100 ml. From mineral water.
  • Extra virgin olive oil.
  • A pinch of ground black pepper.
  • Salt.


  1. In a frying pan we toast the almonds a little, only that they take on a little color.
  2. We remove the almonds from the heat and reserve.
  3. We put a little virgin olive oil to heat to fry the peppers and garlic.
  4. Sauté with low heat and stirring frequently.
  5. Once the sauce is ready, we put it in the blender glass along with the almonds and blend everything well.
  6. Season the lamb meat.
  7. In a frying pan we put virgin olive oil to heat to brown the lamb meat, we brown with medium heat on all sides.
  8. When it is well browned, add the wine, the water, the mixture of the sauce and almonds that we had reserved, a pinch of black pepper and a little salt.
  9. Cook over low heat and covered for 45 or 50 minutes.
  10. Remove from heat when we see that the meat is tender.
  11. We arrange the lamb meat and its sauce on a platter or tray to present it on the hot table.

We can accompany the suckling lamb leg stew with the garnish that we like the most or our favorite garnish.

Our suggestions as a garnish for this dish are:

  • Sauteed grilled vegetables.
  • Boiled vegetables.
  • Rice.
  • Golden chips.
  • Cooked potatoes.
  • Mashed potatoes.


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