Baked lamb shoulder. Lamb shoulder is a great joy for a small company

Lamb shoulder can be as delicious as you're willing to dedicate your time to it. This is a classic slow cooking dish, because it is thanks to slow baking that the lamb becomes tender and is filled with extraordinary taste.

There are a few more little secrets, or tricks, that will help you bring your lamb shoulder pleasure to its climax.

1. Always remove meat from the refrigerator 15-20 minutes before cooking to allow it to reach room temperature.
2. Rub the meat with olive oil, salt and pepper, and sprinkle with herbs (lamb loves rosemary and thyme).
3. After roasting, let the meat rest, otherwise all your slow cooking efforts will be wasted.

Slow baking requires at least 4 hours in the oven at 140 C; if time is really pressing, you can bake at 160 C for about 3 hours.

Place the meat on a layer of vegetables (garlic, onions, carrots, mushrooms). The roasted vegetables will later be used to make a great sauce.

I serve the lamb shoulder with baked mashed potatoes. You can see his recipe.

Ingredients:

• 2.5 kg lamb shoulder on the bone;
• 1 lemon;
• several sprigs of rosemary;
• 1 head of garlic;
• 1 carrot;
• 1 onion;
• salt, ground black pepper;
• olive oil.

Preheat the oven to 140 C.

Bring meat to room temperature. Make small cuts along the surface of the meat and insert rosemary sprigs (you can add garlic cloves).
Rub the meat with olive oil, salt and ground black pepper. Spread the lemon zest over the surface of the meat and pour lemon juice over the meat.

Place chopped onions, garlic, carrots and any other vegetables for baking, and lemon slices on a baking sheet; place lamb shoulder on top. Add a little water to the pan and cover the meat tightly with foil.

Roast for 4 hours, or until meat can be pulled apart using two forks.

Lamb has always been at the heart of the menu of the peoples of the Caucasus, Middle East, and Asia. However, delicious lamb dishes are also popular in Moldova, Greece, Mexico, Spain, and Great Britain.

In Russia, they don’t like lamb because of its specific smell and taste, so they prefer to buy pork, beef, and chicken. And completely in vain. Lamb occupies an important place in dietary nutrition, which is perhaps why there are so many long-livers in the Caucasus and Central Asia. Lamb meat contains a large amount of proteins and fatty acids, vitamins, and valuable microelements. There is 20% more fat in lamb than in beef, but 2-3 times less than in pork. The difference between lamb fat and pork and beef is that it contains several times less cholesterol and more lecithin, so its regular use prevents the development of atherosclerosis. Sheep meat contains 30% more iron than pork. The calorie content of lamb is on average 200 Kcal.

The most valuable in cooking is the meat of young sheep (lambs), under the age of 1.5 years, as well as adults, but not old ones (up to 3 years). Young lamb is more juicy, tender, light-colored, and soft. Lamb is consumed boiled, stewed, fried, smoked, and salted. It is added to soups, pilaf, manti, sausages; Prepared from lamb and excellent kebab.

Lamb meat can be quite tasty and aromatic if cooked correctly. The specific taste and smell can be easily eliminated if you remove all the films from the meat and add spices, vegetables, herbs, dried fruits, vinegar, and wine to the dish. On our website you will find delicious recipes for lamb dishes with step-by-step instructions and photos.

As you know, the best side dish for meat is vegetables. If you want to stew lamb in Arabic style, combine young meat with onions, juicy tomatoes, ripe eggplants and bell peppers.

Anyone interested in Caucasian cuisine should definitely try the thick soup kufta bozbash, which is distinguished by its unusual combination of ingredients, satiety, and wonderful aroma.

We offer you to replenish your home culinary piggy bank with an interesting recipe for Tatar pie with lamb filling. Our step-by-step recommendations and photographs will help you master the process of preparing burma.

Today we will prepare a favorite dish of the Caucasus residents - lamb baked in the oven with new potatoes. The meat flavored with spices turns out to be aromatic, tender, juicy.

When it comes to real manti, many questions arise: how to properly prepare the filling and dough, how to make the dish juicy, and what is the best way to cook it - in a saucepan, a double boiler or a slow cooker? We will give a complete answer to each question.

A lamb shoulder prepared in this way will be juicy and not dry. In parchment, my spatula turns out more tender than in foil or open baking. Ingredients: lamb shoulder – 1.5-1.7 kg;

mustard – 3 tablespoons;

garlic - ...

Fry the lamb ribs, then simmer them in the oven with a fair amount of onions and brown them on the grill. Ingredients: lamb ribs - 1200 g;

onions - 700 g; vegetable oil - 150 g;

• dry red wine - ...
• Quite a large number of people love lamb. But not everyone knows how to prepare certain types of dishes from it, for example, lamb shoulder. It's time to eliminate this annoying gap.
• In the oven
• To deliciously bake lamb shoulder in the oven,
• need to use:
• 2.5-3 kg front leg;
• 8 medium potatoes;
• 0.07 kg sunflower oil;

3 carrots;

5 cloves of garlic;

0.03 kg of table salt and 0.015 kg of cumin;

a teaspoon of coriander, black peppercorns, ground paprika;

• 0.2 liters of water.
• The cooking recipe involves first preparing the marinade. Grind the garlic using a garlic press. Salt, paprika, cumin, black pepper, coriander and sunflower oil are added to it. All this needs to be mixed until smooth. The meat itself is cleaned, 2 cm cuts are made running along the fibers. The spatula is coated with marinade. You can marinate the meat for 1 or 2 days, or you can bake it immediately.
• The vegetable side dish is usually baked with a spatula; carrots and potatoes should be slightly salted. The baking sheet with the dish is wrapped in foil and placed in a preheated oven. There the meat is cooked for 1.5 to 2 hours, maintaining a temperature of 180 degrees. When the shoulder blade is ready, it is transferred to a serving dish, supplemented with carrots and potatoes.
• Baking in foil
• To cook meat according to this recipe, use:
• spatula - 1 piece;
• 0.15 kg mayonnaise;

onion turnip (1 pc.);

2 cloves of garlic;

If you place fresh herbs openly, the aroma from them can permeate the oven. But it's not only that. Lamb is cooked at very high heat. And the grass may be overdried. Sometimes it burns out completely. The chefs themselves decide which plants to use. Can be placed in any combination and in any proportion:

• basil;
• spinach;
• cilantro;
• mint;
• parsley;
• sorrel.

Baking lamb shoulder in the oven allows you to make it as tender and soft as possible. To make the dish tasty and juicy, initially take the meat at room temperature. Garlic and onions are peeled, the onions are cut in such a way that a blender or food processor can chop them without unnecessary problems. When preparing grass, the rough part of its stems is necessarily torn off - this part is thrown away without regret.

Then the greens must be washed. It is crushed and mixed with mayonnaise, salt and pepper. The resulting gruel is lubricated on lamb shoulders. Place the meat on a piece of foil. The size of the piece is selected so that it closes around the shoulder blade and is completely closed. In this case, the meat is kept in the oven for ¼ hour, heating it to 250 degrees. Next, the heating is reduced to 180 degrees. In this mode, bake the shoulder blade for another 1 hour. Then they open the top valves on the envelope, lower the heating of the dish to 160 degrees, and bring the meat to the desired readiness (carefully monitoring it).

Roasted lamb shoulder in the oven

To prepare it, use:

• 0.2 kg of product;
• paprika;
• moderately hot vegetable seasoning;
• red pepper;
• cinnamon;
• sunflower oil;
• basil.

The spatula is divided into oblong pieces, the width of which is 6 or 7 cm. Cooking is calculated so that 2 pieces form a serving. Rub the meat with a mixture of salt, spices and herbs. Pour in oil and stir. The shoulder blade should marinate for 2 hours. It is necessary to fry over low heat. Processing time - 15 minutes. Next, increase the heat and cook for 10 or 15 minutes. Here you already need to control the readiness of the product. Even non-professionals can prepare such a dish.

By cooking meat in the oven using a sleeve, you can achieve a pleasant golden brown crust. To do this, first bake the shoulder blade for 60 minutes at 180 degrees. Then the sleeve is cut, and the meat continues to bake for another 30 minutes. To mute the characteristic taste of lamb (which not everyone likes), use rosemary, marjoram, pepper, ginger or thyme.

To mute the characteristic taste of lamb (which not everyone likes), use rosemary, marjoram, pepper, ginger or thyme.

For the recipe for lamb shoulder in the oven, watch the following video.

From Ivan Gilardi.
I love lamb very much, for me it is meat No. 1 and on the festive table it is practically
It’s practically a must, and the New Year is no exception. Slow cooking at low temperatures
high temperature in a humid environment gives amazing results - the meat is very soft and
juicy, and all the fuss is just cutting out the bone and making the marinade. What's comfortable - you sit
with guests at the table, and not jumping around in the kitchen, the meat takes a couple of hours to finish in the oven. Co-
The amount of liquid used here is minimal, just so that the meat does not dry out. Vme-
hundred water, you can use broth, and dry white wine goes well with any
types of meat. Salted anchovies here play the role of seasoning, flavor enhancer - they are rich in
natural monosodium glutamate. Don't replace them with anything! It seems like they weren't banned?

Ingredients

for 4-5 servings Has already

• Lamb shoulder - 1 pc.
• Lamb jus
• Salted anchovies - 10 pcs.
• Fresh rosemary
• Sea salt
• Ground black pepper
• for marinade
• Lime - 2 pcs.
• Olive oil - 70 ml
• Juice of 1 lemon
• Fresh rosemary
• Sea salt
• Ground black pepper

Jus, as you remember, is a very strong, highly boiled broth; it acts as a sauce here, and very little of it is needed. Make it and freeze any leftovers. Too lazy to bother - quickly boil the juice that collects at the bottom of the baking sheet, it is mind-blowingly delicious!

And here’s the video first, watch it for yourself, it’s crazy simple!

1.

Preheat oven to 160°C.
To cut the shoulder bone from the meat, first make a cut in the center, along the ridge of the bone, working from the inside of the cut. Carefully cut out the spine in a circle. Break and finally separate the shoulder blade from the joint. Turning the meat inside out near the joint, cut out the humerus in a circle and release it.

2.

Lightly salt and pepper the inside of the shoulder blade and sprinkle with a pinch of chopped fresh rosemary leaves. It is convenient to simply trim some greenery from a branch with scissors. Roll the boneless part into a roll and tie with kitchen thread - not too tight and not too loose, every 5 cm.

3.

Using a thin sharp knife, make 8-10 punctures until the middle of the roll. Stuff each hole with 1 anchovy fillet, helping yourself with the handle of a teaspoon. It is important that the anchovies are deep enough, otherwise they will be squeezed out during the cooking process.
Season lemon juice with salt, pepper and 2-3 pinches of chopped leaves
rosemary.

You can look at a photo of a lamb shoulder on the Internet. The finished dish looks very beautiful, especially if it is decorated with bright vegetables. Bon appetit!

Lamb is a fairly low-calorie product. The meat of young animals is very tasty and nutritious. Adults have tougher meat with an unpleasant odor.

Lamb has 30 percent less fat than pork. It is richer in iron content than other types of meat. Lamb contains B vitamins, calcium, iron, potassium, magnesium, iodine, phosphorus and much more. The proteins that make up lamb make the meat nutritious. This meat does not contain harmful cholesterol, which is another advantage of lamb. Young lamb meat contains 135 calories per 100 grams.

If you have low hemoglobin levels, then you definitely need to eat lamb. It has a beneficial effect on blood composition. Lamb will also normalize the condition of your teeth and help prevent caries, since the meat contains fluoride. It is good for dental tissue.

Lamb meat helps regulate the production of gastric juice and prevents diabetes. Lamb broths are very useful for those who suffer from gastrointestinal diseases. The broth will be useful for gastritis and low acidity.

If you have poor blood vessels or atherosclerosis, then you should not give up lamb. Consumption of this meat is allowed in small quantities. Young lamb meat has the least amount of cholesterol. The sodium, potassium and magnesium it contains have a very good effect on the cardiovascular system, so lamb is good for people suffering from heart disease.

Not many people know that when bitten by a rabid dog, lamb with wine can prevent harmful effects on humans.

Lamb meat also affects a person’s appearance. The skin becomes more toned, the hair looks healthier and silkier, and the nails become stronger.

There are many beneficial properties of lamb. However, you need to remember that lamb meat is quite fatty, which is why, in order to avoid heaviness in the stomach, it needs to be combined with fresh vegetables. Then the meat will be digested faster and will help avoid the unpleasant feeling of heaviness in the stomach.

Cooking lamb is very easy, as you can already understand from our recipe. There are a wide variety of lamb dishes, as well as options for preparing meat. In general, we can conclude that lamb has many beneficial properties and is rich in vitamins and microelements. However, you need to remember that it is quite heavy and should not be consumed too often. A couple of times a month or even less often will be more than enough to get all the benefits and beneficial properties of this meat.