Good day to all!
For a long time I have matured the recipe for such a roll, it finally turned out that all the ingredients were available.
We bought mutton at the agricultural fair and after cutting, 2 small plates of the peritoneum-sidewall remained. Usually we twist them into minced meat.

But not this time :) This part of lamb consists of a layer of meat, lard, and if it is well cooked, it is very tasty.
I washed these plates well.
It would be possible to wrap the roll and, in fact, one of them, but I decided to make a filling for it.

To do this, cut the lamb flesh into small cubes.

She put all the meat together in a wide plate, salted, peppered, sprinkled with basil.

Close the lid for about half an hour.

I spread a layer of the sidewall on the foil.

I laid out part of the filling on this layer and rolled it up as tightly as possible. Immediately wrapped in foil, still compacting the roll.

It turned out like this. The second roll was wrapped in the same way.

She placed the rolls in food bags and tied with a string. (Thanks to friends on the site, I would not have guessed it myself :))
I put these 2 rolls in another bag.
I put a napkin on the bottom of the pressure cooker and rolls on it. They surfaced from me, I had to press them down with two plates :))
From the moment of boiling, I cooked rolls for 1 hour. Alas, water got into them. Why, I don’t know, I tied it up well, the packages are new :(

The rolls are cooked, it remains to cool. To do this, took them out into the street.

Part of the mutton fat melted and froze in white grains. The cooled roll cuts well.

This is what the roll looks like. I liked the taste very much, there is a sweet honey note and a light plum sourness and basil. For my taste, all this was successfully superimposed on lamb. By the way, I was afraid in vain, water got only into the outermost package.

You can eat with sauce or put on bread, in the form of a sandwich.
Bon appetit!. Thanks to everyone who watched the recipe :)

P.S. I think such rolls can be prepared from any meat :)

Cooking time: PT01H40M 1h 40m

Approximate cost per serving: 70 rub.

With a sharp knife, cut the bone from the leg of lamb. If the lamb is certified, the meat must have a veterinary inspection stamp (by the way, it must be cut off). In addition, it is necessary to cut off all external films and fat. Rinse the prepared meat in cold water, pat it dry with a towel and flatten it on the work surface.

Chop the cut bones and fry with scraps of fat in a pan. Separately, fry 150 g of carrots, 150 g of celery and onions in olive oil. Combine bones and vegetables in a saucepan, add 100 ml of wine and Worcestershire sauce. Simmer for 2 minutes, and then pour 700 ml of water. Put the pan on the fire and cook for about 3 hours. You should get about 550 ml of broth.

Cut the remaining carrots and celery into thin slices, and then stuff them with meat. This is done as follows: a slice of carrots or celery is fixed in the eye of a stuffing needle, and then with this needle the meat is pierced through and through the fibers, and the vegetable slices remain inside the piece. In free places, you need to make cuts and fill them with garlic cloves.

If you don't have a needle, you can lard the meat by making deep cuts with a thin knife. Season stuffed lamb with freshly ground pepper and salt, add chopped fresh thyme and rosemary, evenly distribute mustard on one side of the piece. Gently roll the meat into a roll so that the mustard is inside.

In order for the roll to retain its shape during baking, it should be tied with twine. To do this, wrap the roll closer to the edge with twine, tie a knot. Wrap the long piece of twine around your arm to form a loop. Put the loop on the meat and tighten. Tie the entire roll in this way, making another 5-6 loops alternately.

Heat olive oil in a large frying pan. Fry the roll over high heat on all sides until golden brown, about 10 minutes. To make the dish more fragrant, during frying, you can add a couple of cloves of garlic and a sprig of rosemary to the pan. At the end of frying, pepper and salt the roll.

The fried roll, without removing it from the pan, pour over the remaining red wine. Evaporate the liquid a little (2 minutes), add 150 ml of broth. Simmer 3 min. Cover the pan with foil so that the meat remains juicy during further cooking, and rearrange it in the oven. Bake 20-30 min. at a temperature of 180–200°C.

Prepare mushroom sauce. To get rid of sand, pour dried morels with cold water and leave for 5-6 minutes. Then drain the liquid and rinse the mushrooms thoroughly in running water. Put the morels in a saucepan, pour a glass of clean cold water, let it boil and cook for 5 minutes.

Strain the mushroom broth, pour in the remaining meat broth (about 400 ml). Add tomato paste sauteed in olive oil and a sprig of rosemary; boil until thickened. Strain the sauce, add butter and whole boiled morels. Return to heat, stir, bring to a boil and immediately remove from heat.

Ingredients:

1. Lamb belly -1 pc.

2. Greens - 1 bunch (whatever you have or like) the top part without stems,

3. Garlic - 3-4 cloves.

4. 1 tsp without salt top + 1 tsp. hops-suneli + 0.5 tsp ground black pepper.

5. Threads for shaping.

2 l. water, 2 tbsp. with a mound of salt, a slice of lemon, a small onion, 2-3 cloves of garlic, 2 leaves of parsley, 3-4 peas of allspice and 6-7 black pepper, green stalks.

Spicy paste: 3 cloves of garlic, a couple of sprigs of basil, parsley and cilantro, 0.5 tsp. red ground pepper.

How to cook:

1. Wash the peritoneum, dry it, lay it out on a cutting board, sprinkle with salt, suneli hops and pepper. Finely chop the greens and garlic, put on a wide part of the peritoneum. Fold the peritoneum first with an envelope (see photo) and then roll it up, tie it well with a thread and leave it overnight in the refrigerator.

2. Bring the brine together with all the ingredients to a boil and put the roll into it. Boil for 4 hours periodically topping up the evaporating water.

3. Cool the finished roll, remove the threads, spread with paste (grind all the ingredients for the paste to a gruel state), keep in the refrigerator for 3-4 hours.

4. Everything! We eat in the form of a sandwich using a roll instead of sausage.

For some reason, our local butchers are completely unaware of the concept of a varietal cut, and therefore if you buy a thigh, it will definitely be almost along with the hoof, and the front leg will generally be together with the ribs and peritoneum. The ribs are still okay, they go well for khinkal, but with the peritoneum a hassle. It all consists of very thin layers of meat, fat and fascia, which are almost impossible to separate. Until you cut off all the films, it turns out that there are 150 grams of meat left, i.e. as they say, not to prison, not to the Red Army. It was a pity for me to always throw away what I bought for my own money, especially since connective tissue is very useful for the body. Therefore, I decided to try not to mock the product, but to make a roll. It turned out well, fragrant and tasty, the first roll ended before it even started. At least much more useful than sausage, which is also not made from premium meat, and there are no dyes or preservatives. The refractory fat is completely boiled out during cooking, and the connective tissue is not noticeable at all. If you have the same trouble with butchers, I advise you to try. Thus, any "obscene" sinewy meat can be ennobled.

Lamb baked in the oven in foil has a beautiful appearance and a unique aroma. Dishes from it will decorate not only your everyday table, but also any celebration. And the right marinade will help you make the meat incredibly tender, soft and amazingly juicy. Let's learn with you some secrets on how to cook lamb in the oven in foil.

Lamb baked in foil

Ingredients:

• lamb - 1.5 kg;
• onion - 2 pcs.;
• - taste;
• wine vinegar - 0.5 tsp;
• spices.

Cooking

We wash the meat, make small cuts on top and fill them with chopped parsley and garlic. After that, rub with spices and set aside. In a bowl, mix olive oil with vinegar, aromatic herbs and coat lamb with this mixture. We clean the onion, chop it in half rings and put it on a sheet of foil. We spread the meat on top, wrap everything tightly, shake well and put it in the refrigerator for 4 hours. After that, bake the dish in a preheated oven for 3 hours until cooked.

Recipe for lamb in the oven in foil with vegetables

Ingredients:

• lamb - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 5 pcs.;
• tomatoes - 3 pcs.;
• water - 0.5 tbsp.

Cooking

We wash the meat and rub with spices. Vegetables are processed and cut into large pieces. Then we cover the form with a sheet of foil, put the lamb with vegetables in the form, sprinkle with vegetable oil and pour in a little gadfly. Wrap tightly and send the dish for 1.5 hours in a preheated oven, choosing a temperature of 200 degrees.

Lamb baked in foil in the oven with dried apricots

Ingredients:

• lamb - 3 kg;
• dried apricots - 100 g;
• garlic - 3 cloves;
• olive oil - 3 tbsp. spoons;
• rosemary - to taste.

For sauce:

• dried rosemary;
• meat broth - 600 ml;
• flour - 1 tbsp. spoon.

Cooking

We coat the carcass with butter and with a knife we ​​make small cuts over the entire surface of the meat. Mix the peeled garlic with dried apricots, rosemary and stuff lamb with this mixture. Then rub with spices and spread on a sheet of foil. Wrap tightly and bake for 2 hours. Without wasting time, we prepare the sauce: pour flour into the meat broth, boil and throw spices and rosemary. Before serving, pour lamb with this mixture and decorate with chopped herbs if desired.

Lamb with potatoes in foil in the oven

Ingredients:

• lamb pulp - 500 g;
• potatoes - 2 pcs.;
• sour cream - 2 tbsp. spoons;
• spices.

Cooking

Cut lamb into pieces. We clean the potatoes, chop them into small slices and mix with meat in a saucepan. Then add sour cream, throw seasonings and mix thoroughly. We cover the baking sheet with foil, spread the lamb with potatoes, wrap and bake at a temperature of 200 degrees for about an hour.

Lamb roll in the oven in foil

Ingredients:

Cooking

We clean the garlic, chop and mix with tomato paste, sauce and chopped herbs. Then throw flour, sugar and mix. Separately, beat the egg with sour cream and mustard. We cut the meat into thin layers and lightly beat off. Salt, pepper to taste, coat one piece with tomato paste and roll it into a tight roll. Lubricate the second slice with sour cream sauce and wrap the prepared roll with it. Third - again coat with tomato paste and wrap the first two, etc. We wrap the multi-layered meatloaf with foil and send it to bake for 1.5 hours in a preheated oven.

If you manage to buy a good piece of lamb without bones, you should not hesitate for a long time what to cook from it. Instead of a traditional barbecue or pilaf, make a roll better, and we will tell you how to cook a delicious lamb roll. There is no comparison with store-bought rolls and sausages - everything is natural, and the taste and aroma are simply amazing! No wonder, because here such an aromatic and flavoring bouquet is collected that such a lamb roll will decorate the festive table. By the way, if someone does not really like the somewhat specific smell of lamb, then you can be calm: it is absolutely not felt here, spices and seasonings simply clog it.
Lamb in the East, where pork is prohibited by Muslim tradition, is the most popular type of meat. And it is impossible not to admit that over the centuries a lot of simply delicious dishes have appeared here, where the taste of lamb is complemented by a wide variety of additives. You can also cook or. A is a great example of how you can harmoniously combine meat and vegetables.

To make Lamb Meatloaf, you will need:

lamb pulp - 800 g
tomato paste - 1 tbsp.
Tabasco sauce - 1 tbsp.
sour cream - 1 tbsp.
sugar - 1 tsp
mustard - 1 tsp
flour - 2 tsp
garlic - 1 clove
dill and parsley - 1 bunch
eggs - 1 pc.
salt, ground black pepper - to taste

How to cook lamb meatloaf.

1. Pass the garlic through a garlic press. Finely chop the greens.
2. In a bowl, mix tomato paste, tabasco sauce, sugar, 1 tsp. flour, chopped garlic and a pinch of chopped herbs.
3. In another bowl, mix the egg with sour cream, 1 tsp. flour, mustard and a pinch of chopped herbs.
4. Cut the lamb fillet into thin layers (preferably approximately the same size) and beat well. Salt and pepper each layer to taste.
5. Lubricate one layer with the first mixture (with tomato paste) and roll it tightly into a roll. If the layers turned out to be small, you can make several separate rolls, the main thing is to follow the roll assembly technology.
6. Lubricate another layer with the second mixture (with sour cream) and wrap the first roll with it.
7. Lubricate the next layer again with a mixture of tomato paste, wrap, etc., until the mixture and lamb layers run out. As a result, we will get multi-layer lamb rolls.
8. Tie the rolls with thread and place them on a baking sheet in an oven preheated to 200°C for 1.5 hours. Cool the finished rolls, free from the threads and put under the press. Serve cold, cut into slices and nicely laid out on a platter.