For those who are wondering how to cook mutton deliciously, we recommend baking a leg of lamb in the oven in the sleeve. Lamb meat prepared according to this recipe is soft, juicy, moreover, it retains all the beneficial properties. The fragrant leg of lamb, baked in the oven, can be served both cold and hot and be a decoration both for everyday meals and the main dish of a festive feast. There are some prejudices against this meat, its dietary properties. But a leg of lamb baked in the oven in foil or a sleeve is much healthier than pork baked in this way.
It is necessary
- - leg of lamb, weighing about 3, 5–4 kg;
- - water - 3 l;
- - snow-white wine vinegar - 3 tablespoons;
- - a couple of heads of garlic;
- - salt and favorite spices to taste.
Instructions
Step 1
You can bake a leg of lamb whole, or you can chop it into pieces. In the first case, the dish will look more impressive on the festive table, and in the second, the process of marinating meat will take less time, as well as the cooking process. Regardless of the method of preparation, the leg of lamb must be thoroughly washed under running water and all bone fragments must be completely removed.
Step 2
To cook delicious lamb, it is pre-marinated. The lamb marinade uses a mixture of water and wine vinegar, which is poured into a deep marinating bowl. A leg of lamb is sent there for 6-8 hours. During this time, the meat will become very tender and lose its specific smell.
Step 3
Another way to marinate lamb, to make it soft and tender, is to soak it for about 10 hours in a mixture of dry red wine, chopped onion rings and aromatic spices.
Step 4
In order for the lamb to be soft, it must be cleaned of all films and fat, it is advisable to use a well-sharpened knife for this process. This must be done due to the fact that the films become hard during cooking and can spoil the taste of the dish.
Step 5
Next, you need to mix salt and pepper in a separate plate, and also peel the garlic and cut it into small slices, which will subsequently be stuffed with the leg of lamb.
Step 6
Make very deep cuts in the leg of lamb using a long and well-sharpened knife. In each of these punctures, you need to pour a small amount of a mixture of pepper and salt and put a plate of garlic. After that, rub the leg of lamb with salt and selected spices, which can be cumin, star anise, savory, a mixture of peppers, coriander or paprika in powder, as well as juniper berries and bay leaves. If badan is chosen as a spice, then its stars must be placed on top.
Step 7
The prepared leg of lamb must be placed in a large sleeve, the edges of which are secured with clips. If there were no clips on the farm, then the edges of the sleeve can simply be tied in knots. Lamb, already packed in a sleeve, should stand at room temperature for a couple of hours in order to be completely marinated. During this time, you can warm up the oven to 200 degrees.
Step 8
Lamb should be baked at the specified temperature for two hours. After that, you need to make a longitudinal cut on the sleeve, turn off the edges and put the meat in the oven again, now so that it is browned.
Step 9
Baked potatoes or mashed potatoes, or a vegetable salad are ideal for a ready-made leg of lamb as a side dish.
