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The Burduntzi is the oldest and most traditional way of roasting.
A 4 or 5 kilo baby lamb, clean and whole without entrails, is put on the spit above the hot live coal at just the right distance for it to be cooked slowly, being turned so that the juices are completely spread over it.
4 hours of constant roasting makes this special dish a delicious, exquisite pleasure.
The size of the piece of meat and roasting time needed means that prior reservation has to be made in order to enjoy this dish. It is also suggested that the Burduntzi be shared among 6 to 8 diners.
Price: 148 € whole baby lamb between 4,5 and 5 kgs.
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