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Oven baked lamb leg

Oven baked lamb leg


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Oven-baked lamb leg ingredients

  1. Lamb leg 3 kilograms 580 grams
  2. Salt to taste
  3. Ground black pepper to taste
  4. Fresh rosemary 2-3 branches
  5. Garlic 1 head (large)
  6. Brown sugar 60 grams
  7. Distilled pure water 200 milliliters
  • Main Ingredients: Lamb, Garlic
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen paper towels, Knife - 2 pieces, Cutting board - 2 pieces, Kitchen hatchet, Oven, Glass heat-resistant baking dish, Measuring cup for water, Colander, Cook thermometer, Kitchen towel, Kitchen tongs, Large flat dish

Cooking the lamb leg baked in the oven:

Step 1: prepare the leg.

For this dish you need the leg of a young lamb and for starters, rinse it under running water, dry it with paper kitchen towels and lay it on a cutting board. Arm with a sharp knife and remove coccyx, which you can observe along the upper leg. Next cut pelvic bones, they are not very many, but during chopping on the surface of the meat fragments could remain that should also be removed. Work on this part of the leg in a hurry, making cuts - notches right near the base of the bone, so as not to lose precious pieces of meat. Now you have a rather difficult job, make a small incision along the small bone, and carefully cutting it from all sides, cut the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove small bone. Now you should see the cartilaginous thicket of a large bone around which are quite appetizing, but extra meat slices. To make the leg look more aesthetically pleasing during baking, cut these pieces under the base of the cartilage calyx on the bone. Also remove pocket with fatIt contains too much iron, which is very difficult to digest in the human stomach. Meat cuts are suitable for cooking any other equally tasty dish, for example, for stewed mutton with beans, and fat in small quantities can be used for cooking pilaf. Remove the top layer of rough skin. Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg during baking from dryness and give the dish a beautiful, golden crust. Now you have a perfectly crafted leg on a large bone, during baking, the meat is pulled together and the bone will be exposed, so act as you wish, if it suits you, you can prepare the lamb for baking, well, in my case, I just chopped it with a kitchen hatchet.

Step 2: prepare the rosemary and garlic.

In order to make the lamb leg fragrant you will need very simple components. The main thing is that you mix two fairly strong ingredients, fresh spicy rosemary and piquant strong aromatic garlic. Peel the head of garlic. Wash the rosemary branches under running water and shake the excess liquid above the sink. After that, remove the leaves from the branches, and put the garlic on a cutting board, and cut each clove along layers up to 5 millimeters thick. Leave the ingredients on the cutting board and preheat the oven. up to 200 degrees Celsius or up to 400 degrees Fahrenheit.

Step 3: prepare the leg for baking.

Now using a thin sharp and long knife, make cuts on the surface of the lamb leg at an angle to the inside of the pulp. The cracks should be deep, but not large in volume so that only herbs and spices enter them. Do not be zealous, and do not make a sieve out of your feet, 5-6 cuts from one barrel, from another, from the third. After stuffing the slots with rosemary and garlic, make sure that the filling is laid quite deep and does not go beyond the meat aisles to avoid burning these ingredients during baking. Put your prepared leg in a glass heat-resistant baking dish, or you can do it right away during stuffing, to whom it is convenient. Rub it with salt and black pepper to taste. In order for the lamb to look very nice, with a crispy crust, sprinkle brown sugar on your leg, spreading it on the surface of the lamb with a thin layer. Of course, dried herbs are not an option for lamb, but if you wish, you can sprinkle leg with ground pepper, fragrance with ground pepper and paprika. These 3 spices will add color and taste to the finished dish, but not as non-flavor.

Step 4: bake the lamb leg in the oven.

Pour into the shape with the foot 200 milliliters of pure distilled water. Make sure that the oven has warmed up to the temperature you need and place the mold in it. Bake your leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the oven door and, using a colander, pour the leg with the juice that it let out during the first 30 minutes of baking. Close the oven and bake your leg again 15 - 20 minutes. Obviously, the cooking time of the lamb leg will vary depending on its weight, my leg is baked 1 hour 15 minutes. But in order to know exactly when the meat reaches full readiness, arm yourself with a cook thermometer and through 15 - 20 minutes secondary baking measure the temperature of the meat. Just insert the sharp end of the thermometer into the thickest part of the leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore brought it only to 145 degrees. You can cook at your discretion, I have given a table of degrees below in the tips. Check temperature every 5 to 7 minutes after 45 - 50 minutes baking. When the lamb reaches the desired consistency and color, remove the mold from the oven with a kitchen towel. Place the lamb on a large flat dish with kitchen tongs and let your masterpiece rest 15 to 20 minutes. After, decorate the leg to your liking, for example, sprigs of rosemary or any side dish and serve.

Step 5: serve the lamb leg baked in the oven.

The lamb leg baked in the oven is served hot; you can decorate the dish to your liking. Lamb is rather fatty meat, so baked vegetables, boiled rice or mashed potatoes will be an ideal side dish for it. Also with this dish you can serve salads from fresh vegetables or pickled slices and most importantly more bread or pita bread. To relish this yummy is better for red sweet or semi-sweet wines, and for children it is preferable to fresh, only squeezed fruit juices, which contribute to high-quality digestion. Cook with love and enjoy delicious food! Enjoy your meal!

Recipe Tips:

- - The prejudice that lamb "stinks" is unfounded, but of course it has a rather specific smell. But if it’s so unpleasant for you, you can soak the meat in cold running water for 12 hours, every hour, changing the liquid to a fresh portion of cold water.

- - Herbs that ennoble the taste of lamb are rosemary, mint, oregano, thyme, basil. Dried herbs will not betray your dish the unforgettable aroma that you so desire, so use them at will or eliminate them altogether. You can also stuff the leg with savory, it gives a garlic smell, hot fresh red pepper, citrus zest, dried fruits, such as cranberries, cherries, apricots.

- - If desired, sugar can be replaced with honey or regular white sugar.

- - The temperature of meat readiness and its color according to Fahrenheit: 120 - 125 degrees - the center is bright red, pink surface; 130 - 135 degrees - center pink, light brown surface; 140 - 145 degrees - the center is pink; brown surface; 150 - 155 degrees - the center is light brown, brown surface. And the best result is 160 degrees - the center is brown, the surface is dark brown. Higher temperature, this means that the leg is dry inside and burned outside.



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