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

In Russia, mutton is disliked because of its specific smell and taste, so they prefer to buy pork, beef, chicken. And completely in vain. Lamb occupies an important place in dietary nutrition, perhaps that is why there are so many centenarians in the Caucasus and Central Asia. Lamb meat contains a large amount of proteins and fatty acids, vitamins, valuable microelements. Fat in mutton is 20% more than in beef, but 2-3 times less than in pork. The difference between lamb fat from pork and beef fat 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 (up to 3 years old). Young lamb is more juicy, tender, light, soft. Lamb is used boiled, stewed, fried, smoked, salted. It is added to soups, pilaf, manti, sausages; cooked from lamb and excellent barbecue.

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

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

Everyone who is interested in Caucasian cuisine should definitely try the thick soup kyufta bozbash, which is distinguished by an unusual combination of ingredients, satiety, and a wonderful aroma.

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

Today we will cook a favorite dish of the people of the Caucasus - mutton baked in the oven with young potatoes. Meat flavored with spices turns out to be fragrant, 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 how best to cook it - in a saucepan, double boiler or slow cooker? We will give a complete answer to each question.

The lamb shoulder prepared in this way will be juicy and not overdried. In parchment, my spatula turns out to be softer than in foil or when baked open. Ingredients ram shoulder –1.5-1.7 kg; mustard - 3 tablespoons; garlic - ...

Fry the lamb ribs, then simmer in the oven with a fair amount of onions and brown on the grill. Lamb ribs ingredients - 1200 g; onions - 700 g; vegetable oil - 150 g; dry red wine - ...

Baked Lamb Shoulder prepared from the front leg of a lamb. In some places in Spain, such as in Catalonia, this recipe is called lamb saddle... It is best to use young animals for this recipe, especially young lamb.

Typical Spanish cuisine dish, with slight variations, it can be found throughout Spain. This recipe is closest to the way in which the lamb shoulder is cooked and is proprietary recipe in the provinces of Valladolid and Castile. Perhaps such a lamb shoulder was served by Dulcinea from Tobos, to her hidalgo.

Video recipe Oven baked lamb shoulder.

The classic recipe for baked lamb shoulder

Ingredients: 2 scoops of milk lamb, 2 cloves of garlic, fresh parsley, 1 glass of water, apple cider vinegar, olive oil, salt.

How to cook a lamb shoulder:

1. Let's start by making the lamb seasoning.
2. Grind in a mortar or mixer: 2 cloves of garlic, a little salt, a few parsley leaves,
3. Add a trickle of olive oil, stir well,
4. Put the lamb blades on a baking sheet in the oven, season with salt and spread with the prepared mixture. Turn over and work on the other side.
5. It is important that, first, the shoulder blades are laid out side down, skin on a baking sheet.
6. Pour a glass of water into a baking sheet. Place the baking sheet in the oven.
7. Bake the lamb for 2 hours at 180ºC, after 1 hour, remove the shoulder blades, about 15 minutes until the side is ready, sprinkle with vinegar (to form a crispy crust), turn over and continue baking. You can bake in the oven and

Second courses

Description

Ingredients

Steps

Take a lamb shoulder, wash and pat dry. Then place it in a bowl. Add seasoning for meat, salt, olive oil there and rub the lamb thoroughly with spices.



Then add the soy sauce. In the resulting marinade, the meat should be sent to the refrigerator for about 20-24 hours.



Then, in accordance with the step-by-step photo recipe, you need to peel the garlic from the husk, wash and dry it.



Remove the marinated meat from the refrigerator, make cuts in it and place the garlic cloves in them.



Then take a baking sheet and line it with foil. Place the prepared lamb shoulder on top.





Send the food to bake in the oven at home. The baking temperature is 200-220 degrees, the cooking time is an hour and a half. After that, you need to unfold the foil.





After the specified time has elapsed, the lamb shoulder baked in the oven at home according to the proposed recipe with step by step photos is ready. Serve it with your favorite side dish, such as spaghetti, potatoes, or vegetables. Bon Appetit!

Try to cook an unmatched-tasting lamb shoulder, and in the following recipes we will tell you in detail how to bake it properly in the oven.

How to cook a lamb shoulder baked in the oven in foil - recipe

Ingredients:

• fresh lamb shoulder - 1.3-1.5 kg;
• rosemary greens - 3 branches;
• pepper (black) - 2/3 tsp;
• salty soy sauce - 40 ml;
• lemon juice - 4 tsp;
• sunflower oil - 2 tsp.

Preparation

We wash the spatula from all sides under a stream of running water and put it on the table for 10 minutes to drain unnecessary liquid from it. If there are large areas of fat on a piece of meat, then it is better to remove them with a sharp knife. Next, make 6-8 indentations throughout the piece of fresh lamb.

Pour freshly squeezed lemon juice into a bowl with salted soy sauce. Stir everything and pour this wonderful mixture over the entire surface of the scapula and rub in. Next, evenly season the meat with aromatic pepper, and then apply finely chopped rosemary greens on the lamb and rub it well. Spread food foil on the surface of the baking sheet, which we oil abundantly, and then place the spatula and carefully cover it with the freely lying edges of the foil. We expose the meat in the oven and bake at 200 degrees Celsius for 1 hour and 45 minutes, only 15 minutes before cooking, remove the top layer of foil so that the spatula acquires a crust.

How to deliciously cook a lamb shoulder baked in the oven with vegetables?

Ingredients:

• lamb (shoulder blade) - 1.6 kg;
• - 3 tbsp. spoons;
• orange juice - 3 tbsp. spoons;
• classic - 3 tbsp. spoons;
• fresh rosemary - 4 branches;
• medium potatoes - 6-8 pcs.;
• small carrots - 6-8 pcs.;
• kitchen salt - to taste;
• a mixture of peppers to taste.

Preparation

We properly prepare the scapula for further cooking. Rub the meat with kitchen salt very carefully in all bends, and then crush it with a mixture of peppers.

In a small bowl we combine juice squeezed from a fresh orange, classic soy sauce and liquid May honey. Stir and pour this mixture onto a piece of lamb (spatula), and then sprinkle it with chopped rosemary greens.

Potatoes, peel and cut into 2-3 wedges. After peeling small carrots, leave them intact. Sprinkle vegetables with salt and place them in a sleeve specially designed for baking. Next, we put a spatula here and tied everything tightly, send it to a baking sheet and into the oven. We bake at 195 degrees for at least 2 hours, only 20 minutes before turning off, we unpick the upper part of the sleeve with scissors.

From Ivan Gilardi.
I love mutton very much, for me it is meat No. 1 and on the festive table it happens practically
it is necessary, and the New Year is no exception. Slow cooking if there is
juicy temperature in a humid environment gives an amazing result - the meat is very soft and
juicy, and all the fuss - just cut the bone and make a marinade. What is comfortable - you are sitting
with guests at the table, and do not jump in the kitchen, the meat itself reaches a couple of hours in the oven. NS-
The amount of liquid used here is minimal, only so that the meat does not dry out. Vme-
one 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. Do not replace them with anything! It seems that they did not fall under the prohibitions?

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

Zhus, as you remember, is a very strong, strongly boiled broth, it acts here as a sauce, and you need very little of it here. Do it, and freeze the excess if left. Too lazy to mess around - quickly boil the juice that collects at the bottom of the baking sheet, it is mind-blowingly delicious!

And here's a video for you first, see for yourself, it's wildly simple!

1.

Preheat oven to 160 ° C.
Cut the shoulder bone out of the meat - first make an incision in the center, along the crest of the bone, working from the inside of the cut. Carefully cut the spine in a circle. Break and finally separate the scapula from the joint. Turning the meat "inside out" near the joint, cut and release the humerus in a circle.

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 just cut some greenery off the branch with scissors. Roll up the boneless part with a roll and tie with culinary thread - not too tight and not loose, every 5 cm.

3.

Make 8-10 punctures with a thin sharp knife to the middle of the roll. Stuff each hole with 1 anchovy fillet, using a teaspoon handle. It is important that the anchovies are deep enough, otherwise they will be squeezed out during cooking.
Season lemon juice with salt, pepper and 2-3 pinches of chopped leaves
rosemary. Grate lime zest into juice; constantly whisking with a whisk, pour in so much olive oil in a thin stream to get a light emulsion.