Lamb leg baked in a sleeve

Lamb leg baked in a sleeve

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making lamb leg baked in a sleeve

  1. Lamb leg 4 kilograms
  2. White wine vinegar 3 tablespoons
  3. Large Head Garlic 1.5 Heads
  4. Salt to taste
  5. Spice "mixture of four peppers" to taste
  6. Spice paprika powder to taste
  7. Spice coriander powder to taste
  8. Zira to taste
  9. Savory spice to taste
  10. Spice garlic powder to taste
  11. Spice star anise 2 stars
  12. Purified water 3 liters
  • Main Ingredients
  • Serving 12 Servings


Deep bowl or large pan, Cutting board, Knife, Plate, Bowl, Tablespoon, Teaspoon, Baking sleeve, Oven, Baking tray, Kitchen gloves, Flat dish

Cooking lamb leg baked in a sleeve:

Step 1: prepare the leg of lamb - stage 1.

To prepare a dish such as a lamb leg in the sleeve, I usually use meat without a lower bone. Therefore, when we buy a leg of lamb, it is best to immediately ask the seller to chop the ingredient into several parts. Thus, it is better to pickle and cook faster, and the lamb will turn out juicier and tender. But this is at your discretion, since you can use the leg of a lamb and the whole. So, thoroughly rinse the meat component under running warm water and carefully look so that there are no bone fragments on the pulp.

Step 2: pickle the lamb leg.

Pour purified water into a deep bowl, and preferably in a large pan. We pour wine vinegar here with a tablespoon and mix everything well with the same improvised equipment. Then, carefully lay the lamb leg in a container. In this case, water should completely cover the main ingredient. Soak the lamb for 6-8 hours. During this period of time, the meat will become very tender and this unusual smell of lamb will go away.

Step 3: prepare the leg of lamb - stage 2.

After the lamb leg is pickled, put it on a cutting board and, using a knife, remove excess fat and films from the ingredient. Attention: films of meat in an acidic environment are pulled together, so be sure to cut them with a knife, despite all efforts.

Step 4: prepare the garlic.

We spread the cloves of garlic on a cutting board and lightly press them with the handle of a knife. Thanks to this process, it is easy to peel off the ingredient. After that, cut the cloves along 2-3 partsso that subsequently it is easy to stuff meat with them. Shredded vegetable is placed in a separate plate.

Step 5: prepare the spice mixture.

Pour spices such as paprika, coriander, zira, savory and powdered garlic into the bowl. Mix well with a spoon. Attention: seasoning mixture should turn out no more 1 teaspoonso that the spices do not overshadow the aroma of lamb itself.

Step 6: prepare the lamb leg baked in the sleeve.

So, we spread the lamb leg on the cutting board and, using the knife, make small indentations in the lamb pulp. Having spread the holes with our fingers, pour a small amount of salt and a mixture of four peppers there. Then insert the garlic slices into the recesses. Attention: if the hole is quite deep, then you can insert several pieces of garlic into it at once. At the end, we rub the leg of lamb with salt to taste and a mixture of spices. Important: the baking sleeve should be slightly larger than the lamb leg, so that the edges of the inventory could then be tied into a knot or fastened with clip-on clothespins. So, we put the mutton pieces in the sleeve with the fat up. We put star anise on each piece. And now we tightly tie the holes of the sleeve so that in the process of baking all the juice does not leak onto the baking sheet and, due to this, the dish does not burn at the base. We are not in a hurry to put the dish in the oven, but leave it aside to pickle in spices 2 hours. After the allotted time, we lay the lamb leg in the sleeve on the baking sheet and put it in the oven, preheated to a temperature 200 ° C. Immediately after that, reduce the oven temperature. up to 180 ° -190 ° C and bake the dish for 2 hours. After that, using kitchen tackles, we get a baking tray with lamb from the oven and, using a knife, make an incision on top of the sleeve. We turn off the edges of the inventory so that enough open space for meat appears on top so that it can brown and cover with a delicious crust. Using a tablespoon, pour meat with juices and melted fat and put in the oven again to cook for another 20 minutes at a temperature 200 ° C. After the time has passed, turn off the oven burner and take out the lamb leg.

Step 7: serve the lamb leg baked in the sleeve.

The lamb leg baked in the sleeve is very juicy and tender inside and with a crispy golden crust on the outside. Such meat can be laid out on a flat serving dish and served in a table in such a way that everyone can enjoy this beauty, and already at the table cut lamb into portions. Or immediately spread the lamb leg on a cutting board and cut it into pieces. But you can serve lamb with any side dishes you wish. For example, it can be baked potatoes or mashed potatoes or a vegetable salad. In any case, it will be very tasty, satisfying and aromatic. Good appetite!

Recipe Tips:

- - In addition to the main ingredient - lamb leg, slices of carrots and potatoes can be put in the baking sleeve. Then the dish turns out even more aromatic and tastier, in addition, a side dish is already ready, which is also soaked in juices and fat during the preparation of meat.

- - In addition to the listed spices, you can use any other seasonings to your taste.

- - In order to cook a delicious leg of lamb, first of all, you need to pay attention to the quality and freshness of the meat. The fat of mutton should be white or pale beige, the flesh of the mutton itself should be pink, and, of course, there should not be the pungent smell of meat.