What to cook from fatty lamb. Secrets of juicy lamb

Boiled lamb goes well with various side dishes and sauces. And kharcho, shurpa and other aromatic soups of Caucasian cuisine are prepared using the broth. If you know how to cook lamb correctly, the broth will be clear, and the meat will be juicy and aromatic.

If you know how to cook lamb correctly, the meat will be tender and flavorful

Ingredients

Salt 1 tsp Spices and seasonings 2 tsp Turnip 1 piece(s) Onions 2 heads Carrot 2 piece(s) Water 2 liters Mutton 500 grams

• Number of servings: 4
• Preparation time: 15 minutes
• Cooking time: 2 minutes

How to cook lamb according to the classic recipe

The most suitable parts of the carcass for boiling are the neck, shoulder blade and rear area.

To cook meat correctly, you should use the following algorithm:

1. Place the well-washed lamb in a saucepan and pour boiling water over it so that the piece is completely covered with water.
2. Close the lid and put on the fire, which after boiling must be greatly reduced.
3. Add finely chopped vegetables.
4. Skim off the foam periodically, because if it settles, the broth will become cloudy. This is why you should not cut meat into small pieces. The more chips and cuts, the more foam.

Remove the finished meat and use it for preparing main courses, and the broth for aromatic soups. If desired, it can be filtered through a sieve.

Sometimes lamb emits a specific smell that many people find unpleasant. To avoid this, you need to choose sheep meat, not ram. In males it is lighter and smells even when raw. If you only have lamb meat, you need to soak it for 8 hours, after cutting off excess fat. The water needs to be changed 3 times.

But how long to cook lamb depends on the age of the lamb.

How long to cook lamb

It is enough to simmer the meat of a young animal in boiling water for 1.5 hours. But more often you can find meat from adult, one-year-old sheep on sale. It is boiled for at least 2 hours. The broth from such lamb turns out to be more aromatic and rich. Please note that frozen meat takes an additional hour to cook.

It is very convenient to cook boiled lamb in a slow cooker. For this you will need:

• boneless lamb meat – 1 kg;
• onions – 2 heads;
• carrots – 1 piece;
• salt, seasonings and pepper - to taste.

The recipe is good for its simplicity:

1. Cut the well-washed meat into small slices, onions into rings, carrots into circles.
2. Place in a multicooker bowl and fill with water so that its edge is 2 cm above the lamb.
3. Set the desired program depending on the purpose of the future dish. You can cook in the “Soup” or “Stew” mode. The average cooking time will be 2.5 hours.

You can put pieces of lamb into the slow cooker without defrosting. Then the cooking time will increase by an hour.

Boiled lamb is served with sliced ​​vegetables, herbs, and pickles. Broth can be used not only for soups, but also for delicious sauces.

Lamb is a valuable product, since in terms of its content of nutrients and caloric content it is well suited for feeding children and the elderly. It contains a lot of fluoride, which protects teeth from caries, and little cholesterol.
Moreover, the lecithin contained in lamb helps prevent diabetes and also has anti-sclerotic properties. A large amount of minerals has a beneficial effect on the heart and blood vessels, and also promotes hematopoiesis and normal functioning of the thyroid gland.
People usually don’t like refractory fat in lamb, but they eat the meat of young lambs that simply don’t have it. Calorie content of lamb: 100 g 203 kcal.

This is the simplest cutting diagram

To buy lamb correctly, you need not only to know how to choose good-quality meat, but also to understand what parts (bran) the carcass consists of and what their purpose is. The figure and table presented below will help the buyer choose the right part by name, grade and purpose.

Table - Description of the parts for cutting a lamb carcass

Good-quality lamb is firm and elastic to the touch, its fat is white. If the fat has a certain yellowness and friability, then this is the meat of an old ram or sheep. When purchasing, do not forget to do a pit test after pressing. By sniffing thoroughly, you can determine the degree of freshness - the smell should be pleasant, without mustiness or rottenness.

In general, when choosing any meat, you must take into account the age of the animal. The younger, the more tender it is, and the older, the denser. The meat of young lambs (up to 3 months) is tender, and the meat of suckling lamb (up to 8 weeks) is even more tender, has an unusually mild taste and is considered a delicacy.

Age can be determined by the color of the meat - the lighter, the younger. Old lamb can be recognized by its dark red hue, yellow fat and stringiness.

If you are looking to buy a dairy lamb, it is good to know that lambs are usually born between January and March. The likelihood of choosing fresh lamb during this period is highest.

Thawed lamb can be identified by loss of elasticity; when pressed, the dimples may not even out at all, and the surface becomes bright red.

Remember that second-frozen lamb significantly loses its taste and nutritional qualities. Improperly defrosted lamb will also lose its properties. Advice to never defrost in warm water.

To the first grade include the loin and hind legs. They are used to prepare baked dishes of lamb, manti, shish kebab, pilaf, chops and stew.

Ko II- brisket and shoulder, they are used for cooking boiled meat, pilaf, kabyrgi, stew, azu, shorpoo, naryn, etc.

K III- neck. Cutlet mass is mainly prepared from it.

To cut a lamb carcass, it is divided crosswise into the back and front parts at the protrusion of the pelvic bone. The shoulder blades and neck are separated from the front part of the carcass, the breast bone is cut into equal halves, then the flesh is cut along the spine on both sides to the ribs and the spine is cut out from the kidney part. The resulting halves of the dorsal-thoracic part of the carcass are cut into loin and brisket. The back of a lamb carcass is divided along the sacrum and spine into two legs.

Central Asian and Caucasian cuisines have their own national methods of cutting lamb. Often, during such cutting, the bones are not chopped, but the carcass is cut at the joints.

Parts of lamb carcass and their culinary uses

Lamb can be prepared in any way, but it is traditionally considered the best meat for preparing real pilaf and shish kebab. In order for lamb to best reveal its taste, try to choose meat based on exactly how you are going to cook it.

• Stews : shoulder blade, neck part, hind leg.
• Grill: loin, ham.
• Pilaf: shoulder blade, tenderloin, chest part. Pilaf will be tastier if you add a little fat tail fat to it.
• Stew: drumstick, neck, brisket.
• Shashlik: ham, dorso-scapular and hind parts of the carcass.
• Soups and boiled meat: neck, brisket, shoulder blade.
• Steak : hind leg.
• Chops : dorsal and hind parts of the carcass.
• Chopped cutlets : shoulder blade, cervical part.
• Roast: cervical part, hind leg, kidney part.
• Baking: hind leg, kidney part
• Roasting : hind leg, shoulder, brisket, shank.

It also happens the other way around: you want to buy lamb, but you haven’t yet decided what exactly to cook from it - soup, pilaf, shish kebab, or maybe all at once. Or you were supposed to buy a leg of lamb, but for example, only ribs and brisket were on sale. In this case, you can figure out what dishes this or that part of the carcass is suitable for, and make a choice from what is currently on the counter.

• Lumbar Part - the most tender piece of meat in the whole carcass.

What to cook: chops, cutlets with bones, oven-baked meat, shish kebab, pilaf, boiled meat.

• Hip cut (about crust ) - the meatiest and most versatile part.

H then cook: meat fried or baked in the oven, natural cutlets, chops, schnitzel, shish kebab, lula kebab, pilaf.

• Brisket - a fatty piece, with a lot of fat streaks.

What to cook: stew, pilaf, shish kebab, dressing soups.

• Pashina - abdominal wall.

What to cook: stews, pilaf, dressing soups, rolls, stews.

• Neck - a fatty but very aromatic part of the carcass.

What to cook: soups, steaks, cutlets, schnitzel, stews.

• Knuckle - lower part of the front leg.

What to cook:

• shank - lower part of the hind leg.

What to cook: broths, jellied meats, stews.

• Korean - quite fatty meat. The length of the ribs in the loin should not exceed 10 cm.

What to cook: fried meat, shish kebab, cutlets, chops.

• Boneless shoulder blade

What to cook: fried meat, cutlets

The carcass cutting scheme described above mainly concerns an adult ram. The lamb carcass is usually cut into fewer parts, and sometimes - especially for dairy lambs - it is not cut at all: the lamb can be baked whole. The most used part of a young lamb is the leg or part of the back called the saddle.

• Kostrets : Most often prepared in one piece. It can be stewed in the oven or baked on the grill; You can cook it with or without the pit.

• Back: consists of three parts - saddle, cutlet and neck. The most valuable part of the lamb back is the fillet, which is often sold as a cutlet. Lamb neck meat is very juicy, it has a lot of fatty streaks; it is stewed, boiled, roasted and stewed.

• Shoulder: Lamb shoulder meat is usually sold rolled or cut into cubes. This meat is very tender and is suitable for frying and boiling, as well as baking in the oven.

• Brisket: meat riddled with fatty streaks with a bright, specific taste. Brisket is used primarily for making soups, but can also be cooked in the oven as a roast.

• Subcostal part (edge) : This meat, riddled with layers of fat, is suitable for boiling.

Before cooking lamb, it must be processed - be sure to remove the thin parchment-like skin from it.

The most valuable meat is the meat of young (up to 18 months) castrated rams or sheep that are unsuitable for breeding. The meat of well-fed sheep, no older than 3 years, is also tasty. It is distinguished by a light red hue, the fat is elastic and white. The meat of old, poorly fed sheep has a dark red tint and yellow fat. This meat is stringy and is therefore best consumed as minced meat. Lamb fat is rarely used in cooking, as it has an unpleasant odor and, moreover, is difficult to digest. Lamb meat ripens slowly; to speed up the ripening process, it is best to use a dressing made from vegetable oil and vegetables (up to 24 hours), marinade (2-3 days) or pour sour milk over the meat. The seasonings included in the vinegar dressing add flavor to lamb meat, which is necessary due to its specific smell.

So we can summarize:

LAMB FOR COOKING

• Broth: bones;
• Boiled meat: neck, brisket, shoulder.

  LAMB FOR Roasting

• Steak: back leg;
• Cutlets with bone: loin;
• Chopped cutlets: shoulder blade, neck part.

  LAMB FOR STEWING

• Zrazy chops: back leg;
• Goulash: spatula;
• Pilaf: brisket, shoulder;
• Stew: brisket, shoulder;
• Braised roast: neck, hind leg or kidney.

  LAMB FOR BAKED DISHES

• Baked meat: hind leg or kidney part

Cooking and serving

There are many ways to cook lamb: how many traditions exist. In the Near and Middle East, young lamb meat is flavored with aromatic spices and boiled with the addition of fruits, such as dates and apricots. Olive oil, wine, tomatoes and garlic add warm southern flavor to Mediterranean dishes. In northern countries, dishes pleasing to the heart and stomach are created by adding potatoes and root vegetables to meat.
Young lamb meat can be successfully prepared as a regular roast, sautéed in a deep frying pan, or grilled, seasoned sparingly with herbs. Any herbs from the Lamiaceae family - thyme, marjoram, oregano and savory - go well with young lamb meat. The sharp smell of rosemary and dill, if you don’t get carried away with them, will also successfully complement the flavor of the roast. The meat will be most juicy if it is half-fried, that is, its color remains pink.
The longer the meat is cooked, the drier and tougher it becomes, and its flavor is lost. Many people are put off by the specific taste of lamb fat. When cooking, fat easily penetrates into lean meat. Therefore, before heat treatment, you should remove as much fat as possible from the surface of the piece. The older the animal, the more fat it has and the more important this procedure is. If you still notice the taste of fat, you can beat it off with a hot sauce, such as mint sauce with vinegar, which is very popular in England.
But by improving one, you worsen the other, so we recommend cooking the meat properly and enjoying its natural taste. There is so little fat in the meat of suckling lamb or kid that it should be added, for example, by wrapping the whole carcass in a seal before cooking. Meat from dairy animals is usually fried or baked.
Red wines go better with milk lamb. But the specific choice of wine depends on how the meat is prepared. You will enjoy with equal pleasure an exquisite wine with the simplest cooking, unless its taste disturbs the bouquet of the drink, and, on the contrary, a complex dish of young lamb meat, washed down with ordinary wine. Any real red wine goes well with baked lamb, but nothing will empty the cellars of famous Burgundy and soften the harshness of a fine century-old claret more quickly than a moderately seasoned and deliciously baked leg, saddle or brisket of young lamb.
There are many fine red wines, which are in no way inferior to the internationally recognized Bordeaux and Burgundy. These include Corna and Saint-Joseph from the banks of the Rhone, wines of different years from Beaujolais, Bourgueil and Chinon, the province of Touraine, as well as Zin-fandel and some varieties of California Cabernet. These wines go best with stewed meats, examples of which include navarin. Perhaps a red wine like Châteauneuf-du-Pape or Barolo would be a better choice to pair with the rich flavors found in French doube.
Spicy meat dishes young lamb with oriental flavors, for example, Moroccan stew, require sharp, even coarse wines.
Rough white or rose wine, if you drink it somewhat chilled, it will often better highlight the specific taste of this type of dish. Wines that go well with heavily flavored dishes include Rome's Frascati, many local wines from southern Italy and Sicily, most Greek wines, white Cassie from southern France, and rosés from the lower Rhone regions.
For baked milk lamb red wine is traditionally served, but it can quite successfully share the honors at the table with the wonderful creations of Burgundy: Mersol or Puligny-Montrachet, as well as Château-Chalon of the Jura Mountains. There are no hard and fast rules in wine selection, only general principles that can easily be broken in the interests of new experiences and greater pleasure.

Lamb in the European part of Russia is not as popular as pork or beef, and it’s completely in vain. Lamb meat is a very healthy product that contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimal amount of fat in lamb, you can eat it without worrying about your figure.

Young lamb meat is ideal for cooking. Meat is tasty and very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - step by step recipe with photos

To cook lamb deliciously, you don’t need to worry too much, you can simply bake it in foil. The meat will come out of the oven looking beautiful and have a fantastic aroma. This is the kind of lamb that will become the signature dish on the holiday table.

Your rating:

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Lamb: 1.5 kg
• Dry spices: 20 g
• Salt: 10 g
• Soy sauce: 50 g
• Garlic: 1/2 large head
• Fresh tomatoes: 50 g
• Mustard: 10 g
• Lemon juice: 2 tsp.

Cooking instructions

Prepare a good piece of lamb in advance. A shoulder blade or brisket would work well, or you could use the back of a ram.



Salt the meat and sprinkle with spices.



Rub the ingredients well into the meat with your hands.



Place crushed garlic and chopped tomato in a separate bowl. Pour in soy sauce and lemon juice.



For some piquancy, add mustard to the bowl with the future marinade.



Mix everything well.



Place the meat into the prepared marinade. Very carefully, dip the lamb in the marinade on all sides. Leave it to marinate for 30 minutes in a bowl.



Roll the meat into a roll and pack it tightly in foil.



Bake lamb at 200 degrees (1.40-2 hours).



Fragrant, tender lamb meat can be served.

How to cook lamb in the oven in the sleeve

The modern housewife is lucky to have thousands of kitchen assistants to help her cook quickly. One of them is a baking sleeve, which at the same time makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

• Lamb – 1.5-2 kg.
• Coarse salt – 1 tbsp. l.
• Dijon mustard (beans) – 2 tsp.
• Herbs de Provence spices – 1/2 tsp.

Technology:

1. Remove excess fat from the meat, cut off the membranes, wash, and pat dry with a paper towel.
2. Grind the spices into powder (or take ready-made ground ones), mix with salt.
3. Rub the resulting aromatic mixture onto the lamb on all sides. Now carefully coat with mustard. Leave to marinate for 3-4 hours in a cool place.
4. Hide the meat in a sleeve, place on a baking sheet, and put in the oven. Bake at maximum temperature (220°C) for 40 minutes.
5. Then lower the temperature and continue baking for half an hour. You can carefully cut the sleeve so that a golden brown crust appears.

Place the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, and garnish with herbs. The dish of the day is ready!

Delicious oven-baked lamb in pots

Once upon a time, grandmothers cooked in pots in the oven, and they were amazing dishes. Unfortunately, we can’t turn back time, but using pots to prepare modern dishes is quite possible. Below is a recipe for lamb prepared this way.

Products:

• Lamb (lean fillet) – 800 gr.
• Onions – 1-2 pcs.
• Potatoes – 12-15 pcs.
• Garlic – 1 head.
• Carrots – 2 pcs.
• Vegetable oil – 100 ml.
• Butter – 50 gr.
• Cheese – 100 gr.
• Spices (to the hostess’s taste), salt.
• Water.

Technology:

1. You need to start with lamb, ideally it should be chilled, but you can also use frozen. Rinse the meat, dry with paper towels, cut into cubes.
2. Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions into half rings, carrots into thin slices).
3. Heat a frying pan with vegetable oil, put the meat cubes in it, and fry until half cooked. Experienced chefs advise lightly sautéing carrots and onions in another frying pan.
4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Place in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
5. Add salt, add spices, add a cube of butter. Add heated water, close the lids and place in the oven.
6. Cooking time is about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

Lamb is considered a fairly fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baked, a golden brown crust is formed, making the dish very appetizing.

Products:

• Lamb – 1.5 kg.
• Potatoes – 7-10 pcs.
• Garlic – 4 cloves.
• Olive oil (can be replaced with vegetable oil).
• Rosemary and thyme, salt
• Dry white wine – 100 ml.

Technology:

1. Prepare the ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since baking lamb is a lengthy process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Clean the meat from films and excess fat, rinse, and make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Rub the lamb well with the aromatic marinade.
4. Pour a little oil into the bottom of a baking dish, lay out the potatoes, top with the meat, pour wine over it. Cover with a sheet of food foil and place in the oven.
5. Bake for 40 minutes at 200°C. From time to time, pour the resulting “juice” over the meat and potatoes.

If the baking container is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate and distribute the potatoes around. Sprinkle generously with herbs and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but the company can also be accompanied by other vegetables currently available in the refrigerator. It is worth trying to cook meat according to the following recipe.

Products:

• Lamb – 500 gr.
• Potatoes – 6-7 pcs.
• Carrots – 2-3 pcs.
• Onions – 2-4 pcs.
• Tomatoes – 3-4 pcs.
• Eggplant – 1 pc.
• Vegetable oil.
• Salt and spices, including hot and allspice, thyme, rosemary.
• Water – ½ tbsp.

Technology:

1. Prepare the lamb: remove films and excess fat, rinse, dry, salt, sprinkle with spices, leave for marinating.
2. During this time, prepare the vegetables. Peel and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
3. Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Place the vegetables in one container, also add salt and sprinkle with seasonings.
4. The baking dish should have a high side. Pour oil and water into it, lay out the meat, and vegetables around it.
5. Bake for 1-1.5 hours at 200°C, be sure to cover with a sheet of foil.

The ideal marinade for roasting lamb in the oven

For the query “ideal marinade for lamb meat,” the Internet produces thousands of recipes, but every housewife considers hers to be the best. Therefore, only experimentally can one obtain the ideal composition. You can use this recipe as a basis.

Products:

• Onions – 1 pc.
• Garlic – 1 head.
• Chili pepper – 2 small pods.
• Zira – 1 tsp.
• Thyme, rosemary - ½ tsp each.
• Olive oil.
• Soy sauce.

Technology:

1. Peel the onion and garlic, rinse, cut the first into small cubes, pass the second through a press. Cut the chili into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. Soak the lamb in this marinade for several hours before putting it in the oven.

Herbs and spices will help cope with the smell of lamb, which not everyone likes. The oil will help keep the meat juices inside during baking. If desired, you can chop 2-3 tomatoes into the marinade.

Many people do not like lamb because of its specific aroma, but it is almost completely absent in the meat of young lamb or lamb. When purchasing, you need to pay attention to the freshness of the meat, the presence of a small amount of fat and film.

To prepare lamb, no special spices are required, but “older” lamb must be marinated. To do this, you can use your favorite seasonings and spices, aromatic herbs.

Some housewives recommend soy sauce or lemon; in the Caucasus, tomatoes are usually added.

The best cooking method is baking on a baking sheet; it turns out to be relatively easy, but at the same time tasty and beautiful.

We look forward to your comments and ratings - this is very important to us!

This publication will appeal to even the most sophisticated gourmets, as it has become much easier to prepare a leg of lamb so that it is soft and juicy. All recipes are suitable for beginners or experienced housewives. Therefore, there should be no difficulties in implementing your plan.

Juicy and soft leg of lamb - cooking details

1. Unlike chicken, which does not need additional spices, lamb meat will open up to its fullest extent only under the influence of spices. The choice is yours; thyme, dill, thyme, bay, garlic, rosemary, mint, and basil are combined with lamb.

2. Before putting the leg into the oven, it must be marinated. The duration of aging in the sauce depends on the age of the lamb. In some cases, marinating lasts 2-3 days, but in general 8-12 hours is enough.

3. The marinade is made from red or white wine, lemon juice, vinegar, olive oil, high-fat yogurt, and spices. All proportions are calculated by eye.

4. Before putting the meat into a container with marinade, you need to make deep cuts in the leg with a knife around the circumference. This way the composition will penetrate inside faster and saturate the ham.

5. The duration of baking in the oven varies depending on the temperature. But first, baking is carried out at high power, then the temperature is lowered and the meat is brought to a state of readiness. By observing this, you will stop thinking about how to cook a delicious leg of lamb according to all the rules so that the flesh is soft and juicy.

6. Lamb is a high-fat variety. Most of the fatty tissue must be removed before baking. Because that's what gives leg of lamb its repulsive smell. But you can’t remove all the fat so that the dish doesn’t turn out dry. If you are going to cook a lean leg, fill it with lard.

7. You can cook the leg on the bone or remove it first. Focus on the taste preferences of your guests and family. Do not exceed the permissible weight of meat suitable for baking in the oven. Together with the bone, a leg weighing up to 2.5 kg is suitable.

8. Leg of lamb baked in the oven turns out very tasty if cooked in foil or a sleeve. But some housewives bake meat uncovered. In general, before serving, you need to open the foil slightly so that the leg is covered with an appetizing crispy crust.

How to marinate a leg of lamb

1. Experienced chefs advise using rosemary when marinating this type of meat. It reveals all the flavor notes. Paprika, oregano, thyme, mustard, ginger, and lemon juice will also come in handy.

2. Cooks from Eastern countries prepare lamb with cardamom, cinnamon, sage, basil, pine nuts, sesame seeds and mint leaves. The same seasonings are suitable for cooking lamb. Zira is a spice that quickly overcomes the repulsive smell of lamb.

3. Before you cook a delicious leg of lamb, you need to decide on the weight of the piece of meat. To ensure soft and juicy lamb, choose the marinade to taste and do not violate the proportions. All recipes below are for 1 kg. meat.

Lamb marinade recipes

Recipe No. 1. Tomatoes and cilantro

Take half a bunch of parsley and rinse. Mix with peeled onion and 5 sprigs of cilantro. Pass through a blender. Add 3 tomatoes without skins, chop again. Pour in 200 ml. olive oil, add a little cumin and rosemary. Marinate the leg for 6-11 hours.

Recipe No. 2. Vinegar and garlic

Cut 2 pcs. onion half rings, mix with 6 chopped garlic cloves. Enter 130 ml. olive oil, 70 ml. vinegar. Pepper and salt to taste. Add thyme and 2 sprigs of rosemary. The leg is kept in this composition for 12-13 hours.

Recipe No. 3. Sugar and water

Dissolve in 0.5 l. warm water 25 gr. granulated sugar. Chop 2 pcs. onions and add to the solution. Add 1 lemon cut into rings, 8 bay leaves, 5 cloves and salt to your taste. Send the ingredients to simmer for a third of an hour. Cool, place the lamb in the composition. Keep it for 7 hours.

Recipe No. 4. Kefir and onions

Since you can cook a delicious leg of lamb in kefir so that it is soft and moderately juicy, it makes sense to use this recipe. Mix half a bunch of chopped parsley with 0.5 l. fat kefir, add the gruel of 2 onions, a little chopped cilantro, coriander and basil. Keep the meat in the mixture for 11 hours.

Recipe No. 5. Pomegranate juice and vodka

It is better to use natural pomegranate juice, but store-bought in a glass jar will also work. Measure out 250 ml. drink, combine with 50 ml. vodka, add any herbs to taste, your favorite spices. Marinate the meat for 8-10 hours.

Recipe No. 6. Oil and lemon juice

Mix 250 ml. olive oil with the juice of one lemon. Add a glass of dry white wine and the pulp of one onion. Chop the carrots into slices and add to the mixture. Season with fresh or dried parsley by eye, add 10 bay leaves and 15 peppercorns. The leg of lamb is kept in this marinade for 24 hours.

Recipe No. 7. Yogurt and mint

Grind 5 cloves of garlic using a crusher, mix with 300 gr. natural yogurt. Mash 3 mint sprigs in a mortar and add to the overall mixture. Add half a teaspoon of paprika and 2 pinches of hot red pepper. Brush the lamb with this mixture and keep in the bag for 13 hours.

Important!

Remember, before cooking a juicy and aromatic leg of lamb in the oven, you need to select a marinade and calculate its amount taking into account the weight of the meat. All recipes are presented for 1 kg.

Leg of lamb with garlic and lemon zest

• leg of lamb - 2.3 kg.
• grated lemon zest - in fact (about 2/3 cup)
• garlic cloves - 5 pcs.
• olive oil - 80 ml.
• rosemary sprigs - 3 pcs.

When wondering how to cook a delicious leg of lamb so that the flesh is soft and juicy, you should use lemon zest. In addition, the dish will be very aromatic.

1. Get rid of excess fat, rinse the leg of lamb, and dry with towels. Make large punctures on each side and place several pieces of chopped garlic in them.

2. Select a marinade from the recipes above and soak for the specified amount of time. Dry the ham until any remaining mixture drips off. Chop the remaining garlic, mix with oil, grated zest and chopped rosemary sprigs.

3. Rub the mixture onto the leg very generously, place it in a bag and wait 20 minutes. During this time, preheat the oven to 220 degrees. Bake the leg for half an hour on a baking sheet.

4. After this time, reduce the temperature to 175-180 degrees. Bake for another 1.5 or 2 hours, periodically basting the carcass with the released juice. You can cover your leg with foil. Before serving, wait 15 minutes for the meat to rest.

Leg of lamb with mustard and honey in foil

• leg of lamb - 1.8-2 kg.
• liquid mustard - 100-130 gr.
• honey - 40 gr.
• thyme sprigs - 2 pcs.
• olive oil - 60 ml.
• head of garlic - 1 pc.
• lemon juice - 35 ml.
• freshly ground pepper - 6 gr.
• salt - 12 gr.

Before you cook leg of lamb according to this recipe, you need to decide on mustard. It should be moderately spicy so that the flesh is soft and juicy after cooking.

1. Rinse the ham, dry it, get rid of excess fat. Leave only a thin layer.

2. Make a marinade by mixing honey, oil, lemon juice, mustard. Add chopped thyme sprigs and minced garlic. Salt and season with pepper.

3. Brush the leg of lamb with this mixture and wrap in baking foil. Leave in the refrigerator for at least 20 hours. Then remove and bring to room temperature.

4. Remove the foil, grease the baking sheet with oil, and place the leg without foil. Heat the oven to 220 degrees, bake the lamb for a quarter of an hour. When the crust appears, reduce the power to 110 degrees.

5. Cover the ham and baking sheet with a sheet of foil and bake for 3 hours. Then reduce the temperature to 90 degrees, fry the lamb for 1 hour 20 minutes. After cooking, do not rush to unwrap the leg; let it simmer for another half hour.

Leg of lamb in red wine with potatoes

• potatoes (new) - 1.1 kg.
• leg of lamb - 1.5-1.7 kg.
• wine (dry, red) - 60 ml.
• olive oil - 60 ml.
• rosemary sprigs - 3 pcs.
• garlic cloves - 4 pcs.
• chopped pepper, salt - to your taste

This simple recipe is universal, as you can cook a delicious leg of lamb quickly so that the flesh is soft and juicy.

1. Rinse, dry your foot, trim off excess fatty tissue. Make several large cuts on all sides. Stuff the ham with chopped garlic and rub with a mixture of salt and pepper.

2. Brush the meat with oil. Prepare a baking sheet, grease it and add rosemary sprigs. Place the lamb on top of them. Set the oven to 220 degrees and preheat.

3. Bake the leg at the indicated temperature for 20-25 minutes. Pour over the wine and the released juice.

4. After half an hour, place the potatoes cut into “orange slices” next to them (if they are large), place the small ones whole. Pour oil, pepper, wait 15 minutes.

5. After this time, reduce the temperature in the oven to 180 degrees. Cover with foil and set aside for 1 hour 20-30 minutes. Baste the ham with juice and wine periodically.

Delicious leg of lamb with spices and lemon juice

• leg of lamb - 1.3-1.5 kg.
• peppercorns - 10 pcs.
• garlic cloves - 7 pcs.
• lemon juice - 40 ml.
• olive oil - 170 ml.
• liquid mustard - 70 gr.
• laurel - 4 pcs.
• thyme - 2/3 teaspoon
• rosemary - 1/3 teaspoon

When deciding how to cook spicy leg of lamb, you need to choose a marinade from the recipes above or make it yourself using the technology below. In order for the leg to be juicy and soft, it must be kept in the marinade for at least the specified period.

1. So, let's begin. Rinse the leg and dry it. Chop all the spices, garlic and herbs according to the recipe, combine, pour in olive oil, mustard and lemon juice. Pour this mixture over the meat, set pressure and wait at least 9 hours.

2. Once the leg is marinated, let it drain. Heat the oven to 220 degrees, place the leg on a baking sheet and bake. After 30 minutes, reduce the power to 180 degrees.

3. Note the time, the meat will be ready in about 1 hour 20 minutes. Throughout baking, baste the leg with the remaining marinade to prevent the meat from drying out.

4. After cooking, cover the lamb with foil and let it cook in the turned off oven for another 20 minutes. Serve with potatoes.

Leg of lamb in white wine with vegetables

• wine (dry, white) - 130 ml.
• leg of lamb - 1.4-1.6 kg.
• onions - 3 pcs.
• potatoes - 900 gr. (more possible)
• garlic - 1.5 heads
• carrots - 2 pcs.
• thyme - level teaspoon
• rosemary sprigs (fresh/dry) - 3 pcs.
• olive oil - 60 ml.
• paprika - 5 gr.
• ground black pepper - 5 gr.
• salt - 10 gr.

Before you cook baked leg of lamb with vegetables, you need to choose a marinade from the list above or prepare it according to this recipe. To keep the leg soft and juicy, keep it in the sauce for the required amount of time.

1. Mix wine with chopped pulp of 1 onion. Add chopped garlic (half a head), thyme, salt, paprika, olive oil, pepper, rosemary.

2. Wash the lamb, remove excess fatty tissue, leaving only a small layer. Brush the meat with a mixture of herbs, place in a bag or foil, and keep in the cold for 3-4 hours. Then remove and keep at room temperature for another 3 hours.

3. Now cut the second onion into 4 parts or chop into rings. Cut the carrots into half circles, the potatoes into cubes or “orange slices”. Divide the remaining head of garlic into cloves, chop or leave whole.

4. Season all the vegetables with spices and salt, lightly pour olive oil, and stir. Grease a baking sheet, place the leg on it, and place the vegetable mixture next to it.

5. Preheat the oven to 220-230 degrees, send the meat to bake. After 20 minutes, reduce the temperature to 180 degrees. Pour some water and wine into the pan and cover everything with a sheet of foil. Note the time, after 1 hour 20-30 minutes the leg will be ready.

Leg of lamb in breadcrumbs in the oven

• crushed crackers (wheat) - 1 cup
• leg of lamb - 2.3-2.5 kg.
• fresh parsley (chopped) - 3 tablespoons
• fresh dill (chopped) - 3 tablespoons
• olive oil - 0.2 l.
• garlic cloves - 5 pcs.
• curry seasoning - 5 gr.
• dry wine (white) - 60 ml.

In search of an answer to the question regarding how to cook a leg of lamb, you can consider this recipe. To ensure that the result is soft and juicy with an appetizing crust, bake the food in white crackers.

1. First, prepare the wine marinade: combine chopped garlic cloves with wine, curry seasoning, and ground pepper. Add some salt. Rinse and dry the leg, remove excess fat, rub with the mixture.

2. Pack in a bag and leave in the cold for 1 day. Then take it out and pour it with olive oil. Combine chopped green stuff with crackers and coat the meat.

3. Preheat the oven to 220 degrees. Grease a baking sheet and place your leg on it. Bake for 30 minutes, then reduce power to 180 degrees. Cook the meat for another 1.5 hours. Before serving, leave the ham in the switched off oven for 10 minutes.

Leg of lamb in wine vinegar in a sleeve

• lamb ham - 1.8-2 kg.
• garlic cloves - 6 pcs.
• olive oil - 40 ml.
• wine vinegar (or apple) - 40 ml.
• liquid mustard with grains - 30 gr.
• freshly ground pepper, salt - to your taste

Since you can cook a leg of lamb not only in foil, but also in a sleeve so that it is soft and juicy, you need to use this recipe. Choose liquid mustard that has round white seeds (balls). This will make the dish more flavorful.

1. Prepare the ham: rinse, dry, remove excess fat, leaving a thin layer. Make the marinade: mix mustard, crushed garlic, oil, pepper and salt, vinegar.

2. Rub the mixture onto the leg and make deep punctures in the meat. Insert a piece of garlic into them. Place the lamb in the baking sleeve and seal. Marinate for 8-10 hours.

3. Prepare a dry baking tray and place your foot on it. Make about 10-15 holes in the upper part of the sleeve with a sewing needle. Preheat the oven, bake the ham at 220 degrees for 25 minutes.

4. Reduce the temperature to 175 degrees, note the time. After 1 hour 10-20 minutes the lamb will be almost ready. Remove the baking sheet and cut the sleeve lengthwise with scissors.

5. Bake the ham for another 30-40 minutes until a nice golden brown crust forms on the top. After a period of time, turn off the device and let the meat rest. Serve after 15 minutes.

Every housewife who experiments with home cooking sooner or later asks the question: “How to cook the most delicious leg of lamb so that it is truly soft and juicy?” The answer is simple! You just need to use one of the recipes listed above.

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