Lamb hind leg. Oven-Baked Lamb Leg Recipes: Cooking Secrets

A real festive dish and decoration of any table is a leg of lamb baked in the oven! Cook according to any of the recipes - everything is delicious!

The lamb leg baked in the oven is a traditional Easter dish in many European countries. This dish is an ideal alternative to baked chicken, turkey or duck. The leg of lamb looks majestic and very impressive on a dish, and one can make legends about the taste!

• Leg of lamb 3 kilograms 580 grams
• Salt to taste
• Ground black pepper to taste
• Rosemary fresh 2-3 branches
• Garlic 1 head (large)
• Brown sugar 60 grams
• Pure distilled water 200 ml

For this dish, you will need a leg of a young lamb and to start, rinse it under running water, pat dry with paper kitchen towels and place on a cutting board.

Arm yourself with a sharp knife and remove the coccyx, which you can see along the top of the leg.

Next, cut off the pelvic bones, there are not very many of them, but during cutting, fragments could remain on the surface of the meat, which should also be removed. Process this part of the leg slowly, making cuts - notches right near the base of the bone, in order not to lose precious pieces of meat.

Now you have a rather difficult job ahead of you, make a small incision along the small bone, and carefully cutting it from all sides, cut off the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove the small bone.

Now you should be able to see a cartilaginous thicket of a large bone, around which are quite appetizing, but extra pieces of meat. To make the leg look more aesthetic during baking, cut these pieces under the base of the cartilage cup on the bone. Also remove the fat pocket, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for preparing any other equally tasty dish, for example, for lamb stew with beans, and fat in small quantities can be used to cook pilaf.

Remove the top layer of rough skin. Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg from dryness during baking and give the dish a beautiful, golden crust. Now you have a perfectly processed leg on a large bone, during baking the meat will shrink and the bone will be exposed, so act as you wish, if it suits you, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet.

In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you mix two rather strong ingredients, fresh spicy rosemary and savory strong aromatic garlic. Peel the head of garlic. Rinse rosemary branches under running water and shake over the sink to remove excess liquid. After that, remove the leaves from the branches, and lay the garlic on a cutting board, and cut each clove lengthwise into layers up to 5 millimeters thick. Leave the ingredients on a cutting board and preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Now, using a thin, sharp and long knife, make incisions on the surface of the lamb leg at an angle into the flesh. The gaps should be deep, but not large in volume, so that only herbs and spices can enter them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third.

After stuffing the slits with rosemary and garlic, make sure the stuffing is deep enough and does not extend beyond the meat to avoid burning these ingredients during baking.

Place the prepared leg in a glass heat-resistant baking dish, or you can do it immediately during stuffing, whichever is convenient for you. Sprinkle it with salt and black pepper to taste.

In order for the lamb to look very beautiful, with a crispy crust, sprinkle the leg with brown sugar, spreading it over the surface of the lamb in a thin layer. Of course, dried herbs are not an option for lamb, but if desired, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will add color and taste to the finished dish, but not like aroma.

Pour 200 milliliters of pure distilled water into the mold with the foot. Make sure the oven is preheated to your desired temperature and place the mold in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the oven door and, using a colander, pour over the leg with the juice that it let out during the first 30 minutes of baking. Close the oven and bake the leg for another 15 to 20 minutes. Obviously the cooking time for a leg of lamb will vary depending on its weight, my leg was baked for 1 hour and 15 minutes. But in order to know exactly when the meat will reach full readiness, arm yourself with a chef's thermometer and after 15 - 20 minutes of secondary baking, measure the temperature of the meat.

Simply insert the sharp end of the thermometer into the thickest part of the leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore brought it up to only 145 degrees. You can cook at your discretion, I have given the table of degrees below in the tips. Check the temperature every 5 to 7 minutes after 45 to 50 minutes of baking. When the lamb has reached your desired consistency and color, remove the pan from the oven with a kitchen towel. With kitchen tongs, transfer the lamb to a large flat dish and let your masterpiece rest for 15 to 20 minutes. Then decorate the leg to your liking, for example with rosemary sprigs or any garnish, and serve.

Recipe 2: leg of lamb in the oven in foil

If you want to really impress your loved ones and guests, then cook the leg of lamb baked in the oven. Such meat with fragrant garlic and carrots in foil turns out to be surprisingly tender, juicy, soft. A unique marinade based on Provence herbs, coriander, mint and other spices allows you to nourish the lamb fibers with an exquisite and multifaceted aroma, in which a variety of notes organically overlap. At the same time, just before the end of baking, the foil unfolds, which allows you to create a very appetizing and piquant crust. The dish turns out amazing! It will be a great option for a family dinner and will perfectly decorate the holiday table!

• leg of lamb - 1 pc.;
• dried mint - 1 tsp;
• carrots - 1 pc.;
• provencal herbs - 1 tsp;
• garlic - 2 heads;
• olive oil - 4 tbsp. l.;
• spices for meat - 1 tsp;
• salt and ground black pepper - to taste.

Delicious, tender and surprisingly juicy lamb leg baked in the oven is not difficult to prepare. However, be prepared for the fact that it will take you enough time, because in order to get truly tender meat, the product must be marinated for a long time and baked for a long time.

First, prepare all the ingredients that you will need in the process of cooking the lamb.

Then you need to peel and wash the carrots. Garlic should be peeled. One of the heads, disassembled into separate slices, should be cut into circles. Carrots are cut into medium-sized cubes. The cloves from the second head of garlic should be passed through a special press or finely chopped with a knife and transferred to a separate deep bowl. This part will be used to prepare the marinade.

Pour dried mint and Provencal herbs to the garlic paste. The mixture is diluted with salt.

The resulting composition is recommended to be diluted with olive oil, but it will not take much. Also, the mixture should be sprinkled with freshly ground black pepper. The composition will need to be thoroughly stirred, after which the marinade should be infused for at least 10 minutes.

Now it’s time to start the most responsible business - preparing the leg of lamb before baking in the oven. It should be cleaned of films. It also cuts off fat.

It is very important to prepare the lamb meat on both sides to avoid excess fat.

On a baking sheet, which was previously covered with food foil in three layers, you need to lay out the leg of lamb.

The meat is thoroughly smeared on each side with a fragrant marinade.

Then, deep punctures must be made over the entire surface of the lamb leg. Through them we will stuff the meat. Pour a little marinade into the prepared cuts. Then they also need to put a piece of carrot and garlic.

The blank is wrapped in food foil. Use 3 layers of material.

Now you need to wait at least 3 hours for the meat to marinate.

Then the leg of lamb in foil is sent for baking in the oven for 40 minutes. The oven must be preheated to 250 degrees. Then the temperature is reduced to 190 degrees, and the meat must be left in the oven for another 1 hour and 15 minutes.

Ready meat is laid out on paper towels.

Then it must be cut and served at the table.

The lamb leg cooked according to this recipe, baked in the oven, is excellent.

Recipe 3: Lamb leg baked in the oven

The leg of lamb baked in foil is an excellent dish for the festive table, all the men present will appreciate your efforts and will remember the taste of the leg of lamb cooked by you more than once. So if your family is planning a holiday and you don’t know what to cook, cook a leg of a young lamb. The family will be delighted and surprise your friends with your skill.

• hind leg of a young lamb;
• 1 large tomato;
• 5 large cloves of garlic;
• 1 st. a spoon with a slide of spices (they mixed it for lamb on the market);
• 1 teaspoon of salt;
• 2 tbsp. tablespoons of olive oil.

We will wash the leg of a young lamb, remove excess fat, make cuts with a knife and insert garlic into them. If the garlic cloves are large cut in half. Rub the leg with salt.

Grate the tomato on a coarse grater, discard the skin.

It turned out tomato paste.

Let's add 1 tbsp. a spoonful of spices

Add 2 tablespoons of olive oil and mix well.

With this composition, coat the lamb leg on all sides.

We take the foil with the shiny side inward and wrap the leg of lamb.

So that the liquid that will form during frying does not flow out. Leave 3 strips of foil along the length of a little more than a leg.

I put it in the fridge overnight.

We take out the leg of lamb in foil from the refrigerator and put it on a baking sheet in the oven to bake. The leg of a ram according to the oven menu is baked at 230 degrees for 2 hours 44 minutes. Half an hour before readiness, open the foil and let the leg redden. An hour before readiness, put potatoes in foil (we will make a trough from foil). Pour the resulting juice a couple of times on the leg and potatoes. At the end of the baking time, the oven will turn itself off and let you know. We take out a delicious leg of lamb baked in foil from the oven.

Here's what happened. Sheep meat is tender, juicy, with the aroma of spices, well baked, lagging behind the bone. We remove the large bone up to the knee joint so that it does not spoil the view, put it on a dish, decorate and serve the leg of lamb baked in foil with potatoes to the table.

Recipe 4: how to cook a leg of lamb in the oven

Cooking delicious lamb leg baked in foil. Marinating lamb and all other steps for preparing this meat dish can be found in our simple recipe.

• Lamb leg (young lamb or lamb leg) - 1.5-2 kg
• Onion - 1 pc.
• Olive oil - 50 ml
• Mustard - 1 teaspoon
• Dried herbs (rosemary, marjoram, thyme)
• Mix "4 peppers"

How to cook a baked leg of lamb in the oven, in foil:

We marinate lamb. First, we make many, many punctures in the lamb leg - we pierce the meat with a fork from all sides.

Cut half of the onion into half rings. Salt and pepper the meat, add dried herbs.

Add mustard, olive oil, onion.

Add the second half of the onion, grated. After that, we carefully rub the lamb leg with spices, seasonings and onions from all sides.

It should turn out like this.

We shift the leg of lamb into a mold and cover with foil.

We send the lamb to the oven, heated to 250 degrees, place it on the middle level. Reduce the temperature to 200 degrees and bake the leg of lamb in the oven for 50-70 minutes, depending on the size of the leg itself.

10 minutes before the lamb is ready, you need to remove the foil so that the meat is browned.

The dish is ready! The baked lamb leg turned out juicy and fried. The aroma of spices emphasized the special taste of the leg of lamb. Low-fat and healthy meat dish for a balanced diet. Bon appetit!

Recipe 5: how to bake a leg of lamb in the oven

There are a lot of recipes for cooking lamb, but the leg of lamb is probably best baked according to the Stalik recipe.

For filling:

• 300 gr tail fat
• 2 heads garlic
• 1 teaspoon dry rosemary
• 1 hour thyme
• 1 teaspoon salt with a mountain

For rubbing:

• 1 head of garlic
• 1 teaspoon ground black pepper
• 1 teaspoon ground red pepper
• 1 teaspoon salt with a mountain
• 0.5 teaspoon rosemary
• 0.5 tsp thyme
• 50 gr vegetable oil

For garnish:

• 1.5 kg potatoes
• 300 gr onion
• ground black pepper
• 2-3 pcs. red pepper, whole
• 2 tbsp. tablespoons vegetable oil

Clean the lamb leg from the films.

Prepare the filling. To do this, in a separate bowl, cut into small cubes of 5-7 mm, fat tail fat, if there is no fat at hand, then fresh lard, but at the moment fat tail fat.

Squeeze 2 heads of garlic into the same bowl, pour rosemary, thyme and salt crushed in a mortar, mix everything well.

In the leg, make punctures with a thin knife, where possible, widen them with your finger and stuff with a mixture of fat tail fat and spices.

Next, squeeze the head of garlic into a cup, salt, pepper, add crushed rosemary, thyme, vegetable oil, mix and rub the leg well on all sides. Cover with foil and leave to marinate for a few hours, I usually leave overnight.

Peel potatoes and onions for a side dish, cut into 2-4 parts, salt, pepper, add oil, mix well and carefully put 2-3 red peppers, only whole, without cracks), otherwise the dish may be too spicy.

Put the pickled leg in a large baking sleeve on a baking sheet, pour potatoes and onions around, tie on both sides. In the sleeve, make 2-4 punctures with a toothpick so that it does not tear during baking.

Bake in the oven at 200° for 2 hours until done.

The taste and smell of this dish is simply impossible to describe, the meat turned out to be very tender and juicy, you just have to try it!

Recipe 6, step by step: leg of lamb in the oven in the sleeve

The full name of the recipe is Lamb leg baked in a sleeve, with mint red wine sauce and mashed potatoes from three root vegetables.

• leg of lamb 2500 g
• garlic 5 teeth
• olive oil 100 ml
• 70ml marinade
• Provence herbs 1 tsp
• dried mint 1 tsp
• ground ginger 0.5 tsp
• liquid honey 2 tbsp. l.
• salt and pepper 1 g
• butter 100 g
• onion 2 pcs
• dried mint 1 tbsp. l.
• dry red wine 300 ml
• white flour 2 tbsp. l.
• fresh thyme 6 pcs
• young potatoes 7 pcs
• carrot 1 piece
• daikon 1 pc

Preparing the leg of lamb. Principally cut off the veins, films and fat, this will save the dish from a specific strong lamb smell.

Cut the garlic cloves into narrow pieces.

We make a marinade. Thyme sprig, dried mint, Provence herbs, ginger and honey. Of course, olive oil, as the basis of the marinade, as well as salt and pepper.

We pierce the leg with a narrow knife and insert garlic into the cuts. Then coat with marinade on all sides.

We place the pickled leg immediately in the sleeve and send it to a cool place for the night. We continue the next day. Preheat the oven to 220 degrees and bake for 30 minutes. Reduce the temperature to 180 and bake for another hour. While the process is in progress, prepare the side dish and sauce

We are preparing mashed potatoes from three root crops - potatoes, carrots and this handsome white root crop!)) Clean and wash.

In parallel, we are working on the sauce. Butter...

Finely chopped onion...

We pass it to transparency.

Add red dry wine and evaporate it by one third - all alcohol will go away. We also add 1 tablespoon of dried mint - this will give us a fresh mint flavor of the sauce.

We make mashed potatoes. Add butter.

Fry carrots and daikon in butter. Add a pinch of Provence herbs.

Add white and orange to the puree and mix thoroughly. We get the original puree from three components.

Open the sleeve, pour the resulting juice over the meat and fry now until golden brown for another 20 minutes. Remove from the oven and after 15-20 minutes, when the leg “rests”, you can cut the lamb.

Piping hot...

Recipe 7: Juicy Leg of Lamb in the Oven (Step by Step)

Lamb leg baked in the oven is considered the crown dish of any festive table. This is not surprising, because such meat is not only beautiful in appearance, but also very tasty. In order for such a dish to win the hearts of all guests, it is necessary to use only the fresh part of the carcass and follow the tips in its preparation. If everything is done correctly, then the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with such a task.

The leg of lamb is the most tender part of the carcass, which has a minimum amount of fat. This type of meat contains all the necessary vitamins and minerals. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Due to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

• salt;
• 1 lemon;
• lamb - 2.5 kg;
• fresh rosemary (to taste)
• 3 cloves garlic;
• vegetable oil.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount of vegetable oil. Put the meat in a large container and thoroughly grease it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb on a greased baking sheet. Bake in the oven at 160 0 C for an hour and a half. In order for the meat to acquire a golden crust, it should be kept in the oven for half an hour at 200 0 C.

It should be served warm and potatoes or rice.

Recipe 8: leg of lamb in the oven with vegetables (with photo)

Lamb is a very tasty, satisfying and healthy meat. After all, sheep are usually grazed high in the mountains, where the air is cleaner and the grass is juicier. Therefore, sheep meat is much cleaner than pig meat. Many doctors often advise giving children low-fat lamb. It contains less cholesterol than commonly consumed pork and beef.

But despite this, there are a lot of fatty layers in lamb, and the meat itself has a specific smell. Often this is the main reason for the low popularity of this type of meat. Many do not like it for its characteristic smell, or simply do not know how to cook deliciously. And in order to enjoy the taste of a wonderful leg of lamb with vegetables, which we will bake together now in the oven, we will resort to a little trick. And this trick lies in a special set of spices, which emphasizes the aroma of meat and its tenderness. By using these specific spices in the right amount, you can bring out the beauty of lamb. And vegetables baked in lamb fat will add their own flavors and you will get a wonderful full-fledged second dish with lamb. Let's cook this dish together!

• 1 leg of lamb;
• 0.5 kg of potatoes;
• 2 small carrots;
• 3 bell peppers;
• 4 medium onions;
• 2 small eggplants;
• 6 fleshy tomatoes;
• 3 cloves of garlic;
• 2 tbsp spices for lamb;
• 3 sprigs of parsley and basil;
• a little vegetable oil;
• salt to taste.

Rinse lamb leg under running water and pat dry with paper towels. We remove the film with a knife, cut out thick veins. Cut meat from thin bones. For this part it will be convenient to take a leg of lamb.

We make 15-20 pricks with a knife so that the meat is more tender.

We prepare the ingredients for the mixture, which we will rub the leg of lamb. We will need a set of spices for lamb, 3 cloves of garlic and 50 ml of vegetable oil.

Now I would like to talk separately about a set of spices for cooking lamb. It can be found on the market from private traders, or you can assemble it yourself. It includes in equal proportions: zira, jambul, curry, coronder, turmeric, paprika, regan, thyme, tomato and saffron. This set of spices will also go well with other dishes where lamb is used as the main ingredient.

In a separate small container, we prepare a mixture for lubricating lamb.

Rub the leg of lamb with this mixture. Some of the mixture will remain, and we will use it a little later.

We will bake the lamb leg in a large and deep baking sheet. Between times, we set the oven to warm up to 200 degrees. We grease the baking sheet with a kitchen brush with a thin layer of vegetable oil.

We spread the lamb leg and meat cut from the bone.

We wash the eggplants, cut them into thick rings and sprinkle with salt on top so that all the bitter juice is gone. We leave for 5-10 minutes.

Peel the potatoes, wash and cut into 2 or 4 parts. It will be tastier if all the vegetables are chopped coarsely.

Peel the carrots, wash and cut into slices.

Peel the onions, wash and cut into large half rings.

We wash the eggplants under running water and put them on a baking sheet with lamb and vegetables. Salt on top and pour the remaining mixture with spices and vegetable oil.

Cover the baking sheet tightly with foil and send it to the preheated oven for 50 minutes.

We make cuts on the tomatoes.

Dip the tomatoes in boiling water for 5 minutes to make it easier to remove the skin from them.

We remove the hard skin.

We clean the bell pepper from the stalk and seeds. Wash and chop coarsely.

We take the lamb with vegetables out of the oven and remove the foil.

Spread tomatoes and bell peppers on top. We send it to the oven for another 5-7 minutes.

We check the vegetables for readiness by piercing them with a fork. If the vegetables are poorly baked, we send them to the oven already without lamb, so as not to overdry the meat. But usually this time is enough for the vegetables to bake. Lay the leg of lamb on a serving platter. Mix vegetables with lamb juice on a baking sheet, then put them on a dish.

Wrap the bone in foil. It is convenient to take a leg for it to cut meat.

The most delicious and tender leg of lamb in the oven is ready! Bon appetit!

Lamb is a dish far from being as exotic and pretentious as it seems to an average housewife from Nizhnevartovsk.

Too much European has become in our women, especially in recent years.

It's time to remember about the eastern roots.

In the Caucasus, to such a treasure as a whole leg of lamb, the wearer of skirts would never be allowed to go.

A Russian hostess with lamb meat can easily “make friends” if she knows some rules.

Choosing the right leg of lamb

Purchasing a fresh and high-quality lamb part for the upcoming dinner is the first, but far from the easiest step. Especially for a woman, and especially for a Russian.

Many hostesses do not even realize that in the recipe for a leg of lamb baked in a sleeve read from the Internet, it is not at all about a ram, an adult well-fed animal, but about a miniature delicacy lamb.

In our market, an inexperienced customer can slip anything, even a part of a seasoned cattle overgrown with fat with a specific aroma.

Therefore, you should first decide which leg you want to buy: a one-year-old lamb or a tender two-month-old lamb?

The youthfulness of the meat is just as important as its freshness.

You can distinguish a young lamb from an old one by the weight of the legs. Dairy lamb weighs about 2 kilos, and an older carcass leg of lamb weighs up to 5 kilos.

Pay attention to the color of the purchased piece. The meat should not be dark or gray, and the fat should not be yellow. Pink lamb with white fat in moderation is what you need.

By the way, it is very important not to get confused in the terminology, and not to buy a piece of an older ram because of the reluctance to cook from a dairy sheep. Believe me, the gender of the animal does not affect the taste.

It is better to buy lamb in a specialized department of the store, and not in the market. And especially not spontaneously!

Cooking a leg of lamb, like any other meat, is not a lottery, so quality assurance should not be dismissed. The best option is a chilled piece of carcass, which retains all the juiciness and nutritional values, unlike meat "ice cream".

Learning to process lamb meat

Cooking a leg of lamb begins with the preparation of meat - inspection and processing of the leg.

Lamb is not chicken, you can't just wash it before baking. Fat and layers must be removed immediately. Thorough cleansing of a piece of everything unnecessary is not a whim of culinary specialists, but an important condition for eliminating meat odor.

For this procedure, it is necessary to prepare a sharpened carving knife.

Taking the leg by the thin end, you need to insert the knife between the meat and the fat and gently turn the blade from side to side, peeling the fat from the lamb and gently tearing the fatty films.

After that, the fatty membrane can be easily torn off the ram's leg with one strong jerk.

If a leg of lamb recipe does not call for cutting the leg into pieces, you must be very careful not to damage the integrity of the piece when removing the lard from it.

The remains of the fat layer are easily cut off with a knife, after which the piece is washed and dried for some time.

Marinate, rub or stuff lamb leg

Juicy lamb can be marinated, rubbed with spices, herbs, or stuffed with various spices, vegetables, etc. It all depends on your tastes and instructions for the selected recipe.

Lamb meat accepts the classic vinegar marinade (water, vinegar, spices), as well as many exotic options with honey, mustard, olive oil, wine.

Leg of lamb in the sleeve, as a rule, always requires a marinade. If you want to fry and bake meat, then you can limit yourself to rubbing it with various spices.

You can not be shy in gastronomic delights, experimenting with fragrant herbs, hot spices, sweet dried fruits.

Among the most traditional seasonings suitable for lamb are rosemary, basil, black and red pepper, as well as chili and paprika, bay leaf, ginger, cilantro, garlic and many others.

As a lamb leg filling, you can take both classic meat apples, prunes, hot or sweet peppers, carrots, garlic, and non-standard products: lard, berries, and even anchovies.

How to cook a leg of lamb in the oven

Before baking, a piece of lamb carcass is either fried in a frying pan or generously smeared with sunflower oil. These manipulations are necessary to obtain an appetizing "tan" of meat.

Lamb leg baked in the oven is considered the crown dish of any festive table. This is not surprising, because such meat is not only beautiful in appearance, but also very tasty. In order for such a dish to win the hearts of all guests, it is necessary to use only the fresh part of the carcass and follow the tips in its preparation. If everything is done correctly, then the result will certainly please you. To bake lamb in the oven, you need a minimum of ingredients, time and skills. Even a child can cope with such a task.

Meat that just melts in your mouth

The leg of lamb is the most tender part of the carcass, which has a minimum amount of fat. This type of meat contains all the necessary vitamins and minerals. It contains iodine, iron, magnesium, phosphorus and other substances. They are quickly and completely absorbed by the body. Due to the unique properties of meat, it is nutritious and satisfying, which cannot be said about other types.

Main Ingredients:

• salt;
• one ;
• lamb - 2.5 kg;
• fresh rosemary (to taste)
• 3 cloves of garlic;
• vegetable oil.

Wash the meat and remove all veins.

Combine spices with lemon juice and a small amount of vegetable oil. Put the meat in a large container and thoroughly grease it with the prepared mixture. Put peeled, chopped garlic there.

Marinate the meat for 12 hours in the refrigerator.

Place the leg of lamb on a greased baking sheet. Bake in the oven at 160 0 C for an hour and a half. In order for the meat to acquire a golden crust, it should be kept in the oven for half an hour at 200 0 C.

It should be served warm and potatoes or rice.

Delicious lamb leg recipe in foil

Many well-known restaurants have taken note of this type of recipe. Lamb leg baked in the oven in foil turns out to be very tasty if you use the fresh part of the carcass. Thanks to the metal cover, the dish acquires an incredible aroma and juiciness. In addition, the dish has an amazing view.

To prepare this recipe you need:

• lamb leg 2-3 kg;
• 200 grams of prunes;
• one large carrot;
• two front bulbs;
• a small bunch of fresh;
• a head of garlic;
• half a glass of mustard;
• lemon;
• olive or vegetable oil - four tablespoons;
• other spices to taste.

Fresh meat should have as light fat as possible.

First you need to prepare the meat. It will need to be washed and dried with a paper towel. Once the ham is prepared, you can proceed to the marinade.

In a deep bowl, combine dry seasonings, finely chopped parsley and chopped garlic. Mix the ingredients and add oil. Also add freshly squeezed lemon juice to them.

Rub the leg well with the resulting marinade.

Wrap the meat in a large piece of foil and leave to marinate for 10 - 12 hours. Then make small cuts on it and put in them a piece of prunes and a sprig of parsley. A similar procedure will help the lamb to bake well.

Wash carrots and onions, peel and cut into slices.

Sprinkle the meat with mustard and salt, and put chopped carrots and onions around.

Re-wrap the leg in foil before putting it in the oven. Bake at 180 0 C. After an hour of cooking, unfold it and hold it in the oven for 60 minutes. During cooking, periodically pour the meat with the allocated juice. At the end of 2 hours, remove the baking sheet from the cabinet. You can start the tasting in 20 minutes.

This recipe for baked lamb leg in the oven is a real find when you need to cook something interesting, satisfying and in large quantities.

Incredibly delicious lamb recipe up your sleeve

Anyone who wants to please their family and friends with delicious food - this recipe is what you need. The secret to cooking roasted leg of lamb is in the marinade. Thanks to the right ingredients, the meat is soft, tender and with a pleasant aftertaste.

The cooking method is very simple and fast. It does not require special knowledge and skills.

Required Ingredients:

• 1 kg lamb;
• 4 small circles of lemon;
• 2 small heads of garlic;
• salt to taste;
• three pieces of bay leaves;
• half a teaspoon of peppercorns;
• 0.5 teaspoon whole;
• a tablespoon of honey;
• 1 st. l. french mustard;
• a tablespoon of refined vegetable oil.

Wash the meat and rub salt on all sides. In order for it to be well soaked, you should leave the leg of lamb for one hour.

To prepare the marinade, grind bay leaves, coriander and pepper in a blender.

Then combine honey, mustard and spices in a bowl. Add vegetable oil to the container and mix everything well.

Lubricate the lamb on all sides with the resulting marinade.

Place the meat in the sleeve, and put lemon slices and garlic cloves on top of it. Seal the edges carefully and refrigerate for two hours.

Before putting the meat in the oven, it is necessary to heat the cabinet to 170 0 C.

Lamb is cooked for 2.5 hours. You can check the meat with a wooden skewer. If a clear liquid comes out from the pierced place, then it is considered to be cooked.

The leg of lamb baked in the oven in the sleeve turns out to be very juicy and tasty. Such meat is well separated from the bone and not very fatty. Such a dish will be very useful for both adults and the elderly, as well as children.

Lamb shoulder or leg baked in the oven is a popular dish in many countries of the world. It is an integral part of family and holiday dinners. Such meat is able to enrich the body with essential vitamins. If everything is done correctly, the meat will turn out tender, juicy, reminiscent of a dish from an expensive restaurant.

Video recipe of lamb leg baked with vegetables

Baked lamb leg - a dish for all occasions. Due to its size, with the help of such a dish you will be able to feed a crowd of guests or forget about cooking for the whole family for about 4 days. The beauty of roasting a ham is the simplicity of the process, and the result will meet all expectations! It will be not only tasty, but also useful.

How to cook a leg of lamb in the oven

Meaty ham can be supplemented with vegetables, spices and various herbs. In any case, the meat is juicy and tender in taste. Before you bake a leg of lamb in the oven, you need to figure out the choice. It is better to buy the back of the lamb. This carcass has no unpleasant odor and is not very greasy. If you notice yellow fat on a leg of lamb, then it is better to refuse this piece: no matter how you marinate, it will have a specific aroma.

How much to bake

Such a baked leg, compared to simple pork, should be cooked longer. Foot size plays a big role. Time must be calculated according to this principle: for each kilogram of weight for an hour. In order not to suffer with how much lamb is cooked in the oven, it is worth purchasing a culinary thermometer. Having installed it in the widest place of the carcass, the hostess should see 65 C of the internal temperature. This indicates the complete readiness of the shank. After turning off the oven, the leg of lamb should still be infused for 20 minutes.

How to pickle

The pickling method depends on the quality of the lamb ham. If good meat was bought, then it is enough to salt, pepper and add aromatic spices with olive oil. For roasting, it is better to choose a part of a young lamb. If the animal is under 18 months old, then the fibers retain a large amount of nucleic acid, there is no characteristic specific odor.

Also great for pickling garlic, onions, red peppers and tomatoes. Such Caucasian spices as suneli hops, cilantro, cumin will saturate the shank with a special aroma. Many people have difficulty with how to marinate a leg of lamb for baking if the meat is tough. Professionals advise using kiwi for this case. The leg is rubbed with fruit puree and marinated for an hour or two. All hardness will go away. In addition, you can boil the shank, and then start the main cooking using the oven.

Oven leg of lamb recipe

There are many options for cooking shank using the oven. This dish looks very beautiful and festive, as in the photo. Baked shank can go both immediately with a side dish, and without it. For this, potatoes or grains, beans are suitable. Many people prefer to cook with a sleeve, which makes the oven lamb recipe even easier to follow. In this case, the dish will never burn, retain its aroma, juice and juiciness.

in foil

The presented recipe is often used for a special occasion. The dish is not a traditional food of our region, so it is happily prepared for the holidays. Roasting a leg of lamb in the foil oven is very easy if you have a good back of meat and spices at home. Thanks to the thin metal wrapper, aromas and juiciness do not evaporate outwards. In addition, the view of such a dish is amazing!

Ingredients:

• leg of lamb - 2.5 kg;
• prunes - 200 g;
• carrot - 1 pc.;
• white onion - 2 pcs.;
• parsley - 1 bunch;
• garlic - 6 cloves;
• mustard - 2 tbsp. l.;
• lemon - 1 pc.;
• olive oil - 4 tbsp. l.;
• spices.

Cooking method

1. Wash the ham, free from excess fat.
2. For the marinade, use various seasonings: peas, parsley, Provence herbs and basil. Add parsley, chopped garlic to dry mixtures. Pour the resulting mass with olive oil, fresh lemon juice, mix well.
3. Thoroughly rub the leg with the marinade. Wrap in foil for 12 hours.
4. Before baking, make deep cuts in the leg, lay them with prunes, herbs.
5. Thoroughly rub the leg with mustard and salt, put pieces of carrots and onions around.
6. Preheat the oven to 220 degrees and send the leg wrapped in foil inside.
7. After an hour, lower the temperature to 180 C, open the foil.
8. Cook for another 60 minutes, periodically basting the lamb with its own juice.
9. After 2 hours, let the baked dish brew, wrapped in foil, for another 20 minutes.

With potato

Baked lamb shoulder is delicious and nutritious. Lamb meat contains a large amount of protein, as for cholesterol, it is at a minimum. Combined with potatoes, it comes out very satisfying. Housewives will appreciate the simplicity and ease of the cooking process. This option does not take much time, and due to the fact that lamb with potatoes in the oven in the sleeve turns out to be impressive volumes, you can eat a baked dish for several days.

Ingredients:

• leg of lamb - 1 kg;
• potatoes - 2 kg;
• lavrushka - 2 leaves;
• white onion - 2 heads;
• oregano - 2 pinches;
• sunflower oil - 3 tbsp. l.;
• spice mix.

Cooking method

1. Wash the leg of lamb, dry with a paper towel. If desired, you can grind to get a full-fledged roast, or leave whole.
2. Salt the ham, add spices. Leave to marinate for 40 minutes
3. Peel the onion, cut into large pieces.
4. Wash the potatoes, chop into bars no thinner than 1 cm.
5. Mix vegetables together, add salt and pepper.
6. Grease a baking sheet with oil, put potatoes and onions on it, ham on top. Sprinkle all the oregano and other spices.
7. Preheat the oven to 220 degrees, put the dish for 45 minutes.
8. Periodically pour over the baked ham with the broth that is collected in the pan. If it is not enough, add half a glass of dry wine.
9. After the required time has elapsed, let the dish cool for 5 minutes, then serve.

in beer

A polyethylene sleeve is a universal invention that comes to the aid of the hostess in any situation, even if she does not know how to bake a leg of lamb in the oven. This cooking technique requires minimal effort. Everything, no matter what the carcass is stuffed with, will convey its aroma. Lamb baked with a sleeve does not require time. Just set the desired temperature and forget about the dish. After 3 hours, you will get a juicy and festive dish. A leg of lamb baked in beer according to this recipe will come out amazing. If there is no whole piece, according to this principle, you can make a knuckle.

Ingredients:

• mutton ham - 1.5 kg;
• white onion - 2 pcs.;
• garlic - 4 cloves;
• basil - a small bunch;
• lavrushka - 2 leaves;
• black pepper - 1 tsp;
• olive oil - 3 tbsp. l.;
• wine vinegar - 1 tsp;
• hot pepper - 1 pc.;
• beer - 1 glass.
• salt as needed.

Cooking method

1. Wash and dry the ham with a paper towel.
2. Make shallow cuts in the shank, stuff with garlic and bay leaves, sprinkle generously with salt and pepper.
3. In olive oil, add half a glass of beer, herbs, vinegar, hot pepper and rub the leg. Leave for 2 hours.
4. Cut the onion into rings, put them on the sleeve.
5. A leg is laid out on an onion pillow, poured with beer.
6. Send the ham to the oven preheated to 200 C for 3 hours.
7. 30 minutes before readiness, open the sleeve and reduce the heat to 180 C. Periodically water the shank with a beer bowl.

With vegetables

Leg of lamb goes well with a side dish of vegetables. Potatoes, tomatoes and carrots will not only help to better reveal the taste of the meat carcass, but also add flavor and make the baked dish even more appetizing. If you like a leg of lamb with vegetables in the oven, but do not know how to cook the dish yourself, follow the recipe presented. For this option, both the whole part and the pieces are suitable.

Ingredients:

• lamb ham - 500 g;
• potatoes - 200 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• sunflower oil - 3 tablespoons;
• spices, salt to taste.

Cooking method

1. Wash lamb, remove excess fat. For the marinade, use spices, salt and sunflower oil. Rub generously on a piece of meat. Leave to marinate for an hour.
2. Cut vegetables into large pieces, put on the bottom of a deep baking bowl.
3. A ham is laid out on vegetables, half a glass of water is added.
4. Preheat the oven to 200 C, place the bowl. Cook for 1.5 hours with the lid closed.
5. After the set time has elapsed, remove the lid and leave the dish in the oven to form a golden crust.

with quince

If you like unusual culinary improvisations, try combining sweet and sour quince with fatty aromatic meat. With such a baked dish, you can easily surprise guests with your gastronomic talents. An unusual fruit, although it has its own sweetness, will not kill the wonderful taste of meat, but will emphasize it. The fruit contains a large amount of vitamins and minerals. Only 2 hours of time, and a juicy leg of lamb baked with quince will appear on the table.

Ingredients:

• leg of lamb - 1.5 kg;
• quince - 0.3 kg;
• carrots - 2 pcs.;
• white onion - 2 pcs.;
• lavrushka - 2 pcs.;
• garlic - 1 head;
• cardamom - 6 pcs.;
• a mixture of peppers;
• salt.

Cooking method

1. Peel the onion, cut into large pieces.
2. Wash carrots, cut into large squares.
3. Quince should be chosen ripe, with a clean and smooth yellow peel. Wash the fruit, cut into slices. Do not remove the skin, otherwise the quince will become porridge during cooking.
4. Line a glass baking dish with foil.
5. Put onion, carrot, bay leaf, add spices. If you want the meat to be more fragrant, then it is better to peel the cardamom. Place the ham on the vegetable pillow.
6. Sprinkle lamb generously with quince on top, add 2 cups of water to the total mass.
7. Cook under a closed lid for 2 hours at a temperature of 180 C.

in mustard

A simple recipe will appeal to both experienced and novice cooks. Aromatic mustard will allow lamb to better reveal its potential, satisfy even the most demanding gourmet. If you do not know how to cook the back, then remember this recipe. The leg of lamb in mustard baked in the oven is a festive dish that can be easily prepared every day.

Ingredients:

• leg of lamb - 1.5 kg;
• Dijon mustard - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• pepper mixture, salt.

Cooking method

1. Wash the leg, cut off the remnants of fat and tendons. Rub generously with salt and pepper.
2. To marinate meat, you need to mix mustard and oil. Thoroughly coat the ham with the resulting mass, leave for an hour or two.
3. The leg in the sleeve is thrust into an oven preheated to 200 C. For 1.5, 2.5 hours is enough, but if the weight of the shank is larger, the time needs to be increased.
4. After the required time has elapsed, we take out the ham, separate the bones (this will be easy) and serve.

Stuffed leg of lamb

If you do not know how to cook a delicious dish for the holiday, then pay attention to this recipe. Stuffed lamb leg baked in the oven is a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time at the oven. Thanks to the large volumes, the whole family can eat for several days. For the filling, different mushrooms or even mixtures of them are suitable. For flavor, you can use cumin, rosemary and other spices. Spices will only emphasize the taste of a special kind of meat.

Ingredients:

• leg of lamb - 1.5 kg;
• mushrooms - 400 g;
• olive oil - 2 tbsp. l.
• a mixture of peppers, cumin, salt as needed.

Cooking method

1. Wash the mushrooms under running water, soak in a bowl.
2. Clean the lamb from excess fat, remove the bones through small incisions.
3. Mix olive oil with spices and salt, rub the meat and leave for an hour.
4. Pour chopped mushrooms into a heated pan. Simmer for about 20 minutes.
5. Put the finished mushrooms into cuts in the meat.
6. Rewind the cuts with thread or close with skewers.
7. Put the leg on a greased baking sheet and bake at a temperature of 200 C for 80 minutes.

with rosemary

If lamb is not a typical dish for our region, then in France it is cooked very often. Rosemary and garlic are mainly used as additional ingredients. These spices add a special flavor to the dish. Leg of lamb with rosemary is very easy to prepare, it turns out juicy and soft. Her secret lies in a special pickling recipe and temperature regime, which will allow the meat to retain all the vitamins, while not remaining raw.

Ingredients:

• young lamb - 1.5 kg;
• garlic - 3 cloves;
• rosemary - 5 branches;
• red wine - 150 g;
• butter - 200 g;
• salt and spices as needed.

Cooking method

1. Wash the meat, leave at room temperature.
2. Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mass. Stir the marinade with a fork.
3. Cut the cooled lamb deep several times so that the depth of the holes makes it possible to stick a finger inside.
4. Rub the lamb leg generously with the marinade, paying particular attention to the cuts.
5. Put the shank on a greased baking sheet, cover with foil. Put in an oven preheated to 200 C for 40 minutes.
6. After the time has elapsed, you need to remove the foil and leave the lamb leg in the oven for another 50 minutes.
7. To prepare the sauce, heat the wine well, add butter and a tablespoon of flour. Mix until smooth.
8. Drizzle the meat with the sauce before serving the roasted leg of lamb.

In the test

Dishes in the dough are especially juicy, since all the liquid remains inside. An appetizing crust gives the dish not only a more attractive appearance, but also adds satiety. Leg of lamb in dough, baked in the oven, is suitable for the main dish on the festive table, as well as for every day. To cook it, you need to remember a couple of simple secrets described in this recipe.

Ingredients:

• leg of lamb - 1 kg;
• puff pastry - 200 g;
• tomatoes - 2 pcs.;
• capers - 1 tbsp. l.;
• garlic - 10 teeth;
• anchovies - 4 pcs.;
• olives - 100 g;
• eggs - 1 pc.;
• cilantro - a small bunch;
• pepper mixture, salt as needed.

Cooking method

1. Wash the back of the lamb, free from excess fat and sinews.
2. Carefully remove the bone so that later it turns out to form a roll.
3. Peel the garlic, mince or use a garlic press.
4. Make several deep incisions in the leg, insert teeth into them.
5. Fold the meat so that you get a roll, secure with a thread.
6. Generously coat the shank with salt and a mixture of peppers, spread with oil.
7. Preheat oven to 180 degrees. Line a baking sheet with baking paper.
8. Place the meat in the oven, drizzle with olive oil, put cumin. Leave to cook 50 minutes.
9. To prepare topenade, chop greens, olives, capers, tomatoes. Add olive oil, anchovies and a couple of garlic cloves to the resulting mass. Whisk all ingredients until smooth.
10. Remove the knuckle from the oven, cool, generously grease with topenade.
11. Roll out the puff pastry, wrap the lamb with it, coat the “wrapper” with a raw egg.
12. Preheat the oven to 180 C oven, put the dish for 45 minutes.
13. Serve the baked lamb with dough in portions.

Marinade for lamb in the oven

The key to a delicious dish is good meat, but do not forget about the importance of the marinade. He is able to transform the dish, to reveal it from the best side. A special sauce will not only add flavor, but also help to soften the tough meat, kill the peculiar smell if you did not manage to get a young lamb. A simple marinade for a leg of lamb in the oven based on olive oil and spices will be inexpensive, but will make the baked dish very tasty.

Ingredients:

• olive oil - 4 tbsp. l.;
• mustard - 2 tbsp. l.;
• rosemary - 5 branches;
• garlic - 6 cloves;
• spices, salt.

Cooking method

1. Squeeze the garlic through a garlic press into the olive oil with mustard.
2. Pour spices, salt into the resulting mass.
3. Mix everything until smooth, grease the meat.

Video

Step 1: prepare the leg.

For this dish, you will need a leg of a young lamb and to start, rinse it under running water, pat dry with paper kitchen towels and place on a cutting board.
Arm yourself with a sharp knife and remove coccyx, which you can observe along the top of the leg.
Next cut pelvic bones, there are not very many of them, but during cutting, fragments could remain on the surface of the meat, which should also be removed. Process this part of the leg slowly, making cuts - notches right near the base of the bone, so as not to lose precious pieces of meat.
Now you have a rather difficult job ahead of you, make a small incision along the small bone, and carefully cutting it from all sides, cut off the meat from it. You will see 2 bones connected by cartilage, small and large. Trim the edges of the cartilage and remove small bone.
Now you should be able to see a cartilaginous thicket of a large bone, around which are quite appetizing, but superfluous pieces of meat. To make the leg look more aesthetic during baking, cut these pieces under the base of the cartilage cup on the bone. Also remove fat pocket, it contains too much iron, which is very difficult for the human stomach to digest. Meat trimmings are suitable for preparing any other equally tasty dish, for example, for lamb stew with beans, and fat in small quantities can be used to cook pilaf.
Remove top rough skin layer. Do this carefully so that a small layer of fat remains on the surface of the leg, it will protect the leg from dryness during baking and give the dish a beautiful, golden crust. Now you have a perfectly processed leg on a large bone, during baking the meat will shrink and the bone will be exposed, so act as you wish, if it suits you, you can cook the lamb for baking, but in my case I just cut it down with a kitchen hatchet.

Step 2: Prepare rosemary and garlic.

In order to make a leg of lamb fragrant, you will need very simple ingredients. The main thing is that you mix two rather strong ingredients, fresh spicy rosemary and savory strong aromatic garlic. Peel the head of garlic. Rinse rosemary branches under running water and shake over the sink to remove excess liquid. After that, remove the leaves from the branches, and lay the garlic on a cutting board, and cut each clove lengthwise into layers up to 5 millimeters thick. Leave the ingredients on the cutting board and preheat the oven up to 200 degrees Celsius or up to 400 degrees Fahrenheit.

Step 3: Prepare the leg for baking.

Now, using a thin, sharp and long knife, make incisions on the surface of the lamb leg at an angle into the flesh. The gaps should be deep, but not large in volume, so that only herbs and spices can enter them. Do not be zealous, and do not make a sieve out of the leg, 5 - 6 cuts from one barrel, from the other, from the third.
After stuffing the slits with rosemary and garlic, make sure the stuffing is deep enough and does not extend beyond the meat to avoid burning these ingredients during baking.
Place the prepared leg in a glass heat-resistant baking dish, or you can do it immediately during stuffing, whichever is convenient for you. Sprinkle it with salt and black pepper to taste.
In order for the lamb to look very beautiful, with a crispy crust, sprinkle the leg with brown sugar, spreading it over the surface of the lamb in a thin layer. Of course, dried herbs are not an option for lamb, but if desired, you can sprinkle the leg with red ground pepper, fragrant ground pepper and paprika. These 3 spices will add color and taste to the finished dish, but not like aroma.

Step 4: Bake the leg of lamb in the oven.

Pour into the mold with the foot 200 milliliters of pure distilled water. Make sure the oven is preheated to your desired temperature and place the mold in it. Bake the leg for 30 minutes. After this time, reduce the oven temperature to 160 degrees Celsius. Open the oven door and, using a colander, pour over the leg with the juice that it let out during the first 30 minutes of baking. Close the oven and bake the leg some more 15 – 20 minutes. Obviously the cooking time for a leg of lamb will vary depending on its weight, my leg was roasted 1 hour 15 minutes. But in order to know exactly when the meat will reach full readiness, arm yourself with a chef's thermometer and through 15 – 20 minutes After roasting, measure the temperature of the meat.
Simply insert the sharp end of the thermometer into the thickest part of the leg, but not too close to the bone. The ideal temperature is 160 degrees, but this time I wanted to make the meat more juicy and therefore brought it up to only 145 degrees. You can cook at your discretion, I have given the table of degrees below in the tips. Check your temperature every 5 - 7 minutes after 45 – 50 minutes baking. When the lamb has reached your desired consistency and color, remove the pan from the oven with a kitchen towel. Use kitchen tongs to transfer the lamb to a large flat dish and let your masterpiece rest. 15 - 20 minutes. Then decorate the leg to your liking, for example with rosemary sprigs or any garnish, and serve.

Step 5: serve the leg of lamb baked in the oven.

Lamb leg baked in the oven, served hot, you can decorate the dish to your liking. Lamb is quite fatty meat, so baked vegetables, boiled rice or mashed potatoes are an ideal side dish for it. Also, with this dish, you can serve fresh vegetable salads or pickled cuts and, most importantly, more bread or pita bread. It is better to savor this yummy with red sweet or semi-sweet wines, and for children, fresh, only squeezed fruit juices are preferable, which contribute to high-quality digestion. Cook with love and enjoy delicious food! Bon appetit!

- - The prejudice that lamb "stinks" is groundless, but of course it has a rather specific smell. But if it really bothers you, you can soak the meat in cold running water for 12 hours, every hour, changing the liquid to fresh cold water.

- - Herbs that ennoble the taste of lamb are rosemary, mint, oregano, thyme, basil. Dried herbs won't give your dish the flavor you want, so use them as you wish or omit them altogether. You can also stuff the leg with savory, it gives a garlic smell, hot fresh red pepper, citrus peel, dried fruits, such as cranberries, cherries, apricots.

- - If desired, sugar can be replaced with honey or regular white sugar.

- - The temperature of the readiness of the meat and its color in Fahrenheit: 120 - 125 degrees - the center is bright red, the surface is pink; 130 - 135 degrees - pink center, light brown surface; 140 - 145 degrees - the center is pink; brown surface; 150 - 155 degrees - light brown center, brown surface. And the best result is 160 degrees - the center is brown, the surface is dark brown. A higher temperature means that the foot is dry on the inside and burned on the outside.