Lechazo is a Spanish dish made from "cordero lechal". The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo" (Spanish suckling pigs like tostón asado). The province of Castile and León has a distinctive version of lechazo referred to as "Lechazo de Castilla y Leon". It is one of the most important dish of the cuisine of the province of Valladolid. Also, Aranda de Duero is known as the heart of the dish, with numerous restaurants that specialize in lechazo and feature "hornos de leña", or wooden stoves, in which the lamb is roasted.