Recipe for baked leg of lamb in the oven. Oven-Baked Lamb Leg Recipes: Cooking Secrets

If you want to really impress your loved ones and guests, then cook the leg of lamb baked in the oven. This kind of meat fragrant garlic and carrots in foil turns out 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 spicy crust. The dish turns out amazing! It will become great option For family dinner and beautifully decorate festive table!

Cooking time - 6 hours.

The number of servings is 6.

Ingredients

For excellent cooking meat dish in the oven, you must use the following products and seasonings:

• 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.

Note! Can be used as a spice for meat dried tomatoes, ziru, ground coriander, sweet red pepper, rosemary, thyme. You can mix these ingredients or take something of your choice.

How to bake a leg of lamb in the oven

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 to get really tender meat the product should marinate for a long time and bake for a long time.

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

1. 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.

1. TO garlic paste need to pour out dried mint and Provence herbs. The mixture is diluted with salt.

1. The resulting composition is recommended to be diluted olive oil but it doesn't 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.

1. 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.

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

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

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

1. 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.

On a note! To stuff the meat, just push the ingredients with your finger. This is the easiest.

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

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

1. 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.

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

Video recipes

With the help of video recipes, it will be easier to bake lamb meat in the oven:

Step 1: prepare the leg.

You will need a leg for this dish. young lamb and to start, rinse it under running water, dry it with paper kitchen towels and place it on a cutting board.
arm yourself sharp knife and delete 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 cooking any other no less delicious 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 components. The main thing is that you mix two pretty strong ingredients, fresh spicy rosemary and spicy strong fragrant 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. Rub it with salt and black ground pepper taste.
In order for the lamb to look very beautiful, with a crispy crust, sprinkle the leg 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 door oven 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 fully prepared Arm yourself with a chef's thermometer and 15 – 20 minutes After roasting, measure the temperature of the meat.
Just enter sharp end 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. Using tongs, 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.

Leg of lamb, baked in the oven, served hot, you can decorate the dish according to your taste. Lamb is quite fatty meat, so perfect side dish it will be baked vegetables, boiled rice or mashed potatoes. You can also serve salads with this dish. fresh vegetables 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 you really dislike it, you can soak the meat in cold water. running water for 12 hours, every hour, changing the liquid to a fresh portion of cold water.

- - Herbs that ennoble the taste of lamb are rosemary, mint, oregano, thyme, basil. dried herbs they will not betray your dish unforgettable aroma, which you so desire, so use them at will 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 most best result it's 160 degrees - the center is brown, the surface is dark brown. More heat, this means that the leg is dry inside and burned on the outside.

What dish do you cook for the holidays? Maybe a turkey? baked pork tenderloin with apples? Maybe pork ribs or ham?

I advise you to try cooking the leg of lamb in the oven, in foil. I hope you enjoy this tender and very flavorful lamb meat.

Have you ever roasted a leg of lamb? Does the very thought of cooking it seem intimidating to you? In fact, the leg of lamb is one of the simplest and most uncomplicated meat cuts. It's amazingly easy to make and turns out great every time.

I often cook lamb, I really like its specific flavor. Probably this "ancestral memory". The only thing that stopped me at first was the size and cost of this piece of meat. It is really big, on average about 3 kilograms. And I didn’t want to unknowingly spoil it, dry it out or cook it too hard. I constantly wondered - should it be marinated? How can you be sure it's cooked properly?

It turned out that cooking a leg of lamb is actually very simple!

How to choose a leg of lamb for roasting.

When I talk about a leg of lamb, I mean one of the back parts lamb carcasses. Ham or thigh, without shank.

I don’t know about you, but in our markets it is fashionable to buy a leg of lamb only as a whole. The butchers only cut off the fat tail. If you have the same, ask the seller to chop off the lower joint with the shank, leaving only the meaty part of the thigh. Shanks can later be cooked separately.

Of course, you can cook the whole leg, so it looks more whole and adds drama when taking out the dish. And how nice to hear, at this moment, admiring oohs and aahs of the guests.

It is best to buy meat from a familiar butcher, or from a manufacturer. Someone you trust who can tell you where this meat came from.

The cut should be medium in weight, between 2 and 3 kilograms, with a layer of light fat. If a piece weighs more than 3 kilograms, then most likely the lamb has lived enough and it will have tough meat.

When buying meat, ask the butcher to clean it. Let him remove the thick part of the fat layer, leaving a fat pad 0.5-1 cm thick. The flavor is in the fat! And its thick layer will make the meat well, sooooo fragrant.

Leave the bone or cut it out?

I prefer to leave the bone inside. It seems to me that this way the meat retains more flavor. In addition, cutting it out without preparation may not be an easy task. Taking it out, due to inexperience, you can seriously chop up the meat. Cooked meat will be a little more difficult to cut into portions.

But boneless meat is easier to cook. It bakes more evenly and is easier to slice. portioned pieces. If you got a cut without a bone, wrap it up giving the piece its original shape, and pull it off with kitchen twine.

How to marinate lamb leg for baking?

Should I marinate lamb leg? It's really interest Ask. Lamb thigh is very tender meat and you don't need to marinate it! The marinade partially destroys the connective fibers. In the case of lamb, this can make the meat tougher, destroying the integrity of the tissues. Irreparably change its taste and texture. Don't marinate at all, just season the meat with salt, pepper and herbs and garlic!

How long to bake a leg of lamb?

How long to bake a leg of lamb? It depends on your personal preferences, on what degree of roasting meat you want to get. With blood, medium, or maybe full roast? I prefer leg of lamb medium rare, the meat is still very tender with a pleasant pink tint on the cut. In this recipe, the cooking time is designed for exactly this result.

If you want to get something else, be guided by the time table below. And do not forget that the time when preparing such big piece meat, and even with bone, can vary. The parts of the meat that are close to the bone will cook more slowly. Therefore, for a more accurate control of the internal temperature, I highly recommend using a kitchen thermometer.

It is assumed that you are cooking warm meat on the bone, and that it is about room temperature. The temperature in the oven is 170°C.

This time is your benchmark. But in fact, it can vary in one direction or another. Check the core temperature of the piece for the first time after the first hour of cooking. Then check it often, every 15-20 minutes, until you achieve the desired result.

Also, do not forget that the meat after baking, before cutting and serving, should rest. The leg of lamb should lie down for at least 15-20 minutes. During this time, she continues to cook from the internal heat.

Time table for cooking a leg of lamb, depending on the desired degree of roasting.

See also:

Baked leg of lamb in the oven recipe

Ingredients:

1. 1 leg of lamb (2 - 3 kilograms).
2. 3 tablespoons of olive oil.
3. Salt.
4. Freshly ground black pepper.
5. 6 cloves of garlic. grind
6. Leaves from 3 sprigs of rosemary.

Optional equipment:

• Mesh rack with deep baking sheet.
• Aluminium foil
• Kitchen thermometer.
• Cutting board.

Cooking method:

Prepare the lamb.

• Remove the leg of lamb from the refrigerator about an hour before cooking. It should warm up to about room temperature. Thus, it will cook faster in the future. If you cook cold meats, then the cooking time will have to be increased.

• Place the meat on a wire rack inside the broiler and rub olive oil on all sides, rubbing the oil into the mutton fat.

• Season meat generously on all sides with salt and pepper.

Turn on the grill and preheat the oven.

• Set the rack in the oven so that the top edge of the meat is 5-7 centimeters from the thermocouples. Place the roaster in the oven and brown the leg of lamb for about 5-7 minutes

• Turn the meat over. Put it back in the oven and brown it the same way on the other side.

Rub the leg of lamb with minced herbs and spices.

• Finely chop the garlic and rosemary sprigs.

How to cook delicious lamb leg

• Remove the lamb from the oven and turn off the grill.
• Set the oven temperature to 170°C.
• Place the rack in the center of the oven.
• Turn the meat over again and rub the minced rosemary and garlic on top.

• Take a sheet of aluminum foil and loosely cover the meat with it. This will keep the garlic and rosemary from overheating and burning.
• Put the lamb in the oven and bake for 1 hour.

Check the internal temperature of the meat.

• After about 1 hour, remove the lamb from the oven and remove the foil from it.
• Insert a food thermometer into the thickest part of the meat without touching the bone and measure the core temperature. The lamb will be ready when the thermometer reads 57°C or higher. At 57-60°C meat will medium degree done, but will continue to cook when resting. Therefore, I recommend taking it out of the oven at this very moment.
• If the meat is not done yet, put it back in the oven and continue baking, uncovered with foil, until done. Check internal temperature every 20 minutes

• When the meat is ready, take it out of the oven. Put your foot on the cutting board and let "relax" within 15-20 minutes.

How to cut a leg of lamb baked in the oven.

• Lay the meat on a cutting board so that the bone is parallel to the table surface.

• With a sharp knife, make cuts perpendicular to the board, 1.5-2 centimeters thick, until your knife rests on the bone.

• Resting the plane of the knife on the bone, cut off from it portioned pieces. Hold the knife parallel to the bone.

How to store and freeze a leg of lamb cooked in the oven.

• Leftover lamb after dinner can be stored in the refrigerator for up to 3 days.
• However, it is better to freeze it. To do this, wrap each piece separately in aluminum foil. Before serving, place the frozen and foil-wrapped pieces in an oven preheated to 175°C and reheat for 10 minutes.

Bon appetit!

Lamb in the European part of Russia is not as popular as pork or beef, and in vain. Lamb meat is very useful product, which contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Thanks to minimum quantity fat in lamb, you can use it without fear for your figure.

Ideal for cooking is the meat of a young lamb. Meat is delicious, very healthy, especially if you choose The right way cooking. Experienced chefs they advise baking lamb in the oven, then, firstly, it will save more useful substances, secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - a step-by-step recipe with a photo

To cook lamb deliciously, you don’t need to bother much, you can simply bake it in foil. The meat from the oven will have beautiful view and fantastic scent. It is such a lamb that will become signature dish on the holiday table.

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

How to cook lamb in the oven in the sleeve

The modern hostess is well, she has thousands of kitchen assistants to help cook quickly. One of them is the roasting sleeve, which simultaneously 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.
• Mustard "Dijon" (in grains) - 2 tsp.
• Spices " Provencal herbs"- 1/2 tsp.

Technology:

1. Remove excess fat from the meat, cut off the films, wash, pat dry with a paper towel.
2. Grind the spices into powder (or take ready-ground ones), mix with salt.
3. Grate lamb on all sides with the resulting fragrant mixture. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cold place.
4. Hide the meat in a sleeve, put on a baking sheet, put in the oven. At the maximum temperature (220°C) bake for 40 minutes.
5. Then reduce the temperature, continue baking for half an hour. You can carefully cut the sleeve so that it appears golden brown.

Lay the cooked lamb on beautiful dish, pour over the juice remaining in the sleeve, decorate with herbs. Dish of the day is ready!

Delicious lamb in the oven in pots

Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, you can't turn back time, but use pots for cooking modern dishes is quite real. Below is a recipe for lamb cooked in this way.

Products:

• Lamb (lean fillet) - 800 gr.
• Onion - 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 taste of the hostess), salt.
• Water.

Technology:

1. You need to start with lamb, ideally it should be chilled, but you can also take frozen. Rinse and dry meat paper towels, cut into cubes.
2. Peel, wash and cut vegetables convenient way(for example, potatoes in slices, onions in half rings, carrots in thin slices).
3. Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced cooks advise lightly browning carrots and onions in another pan.
4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour down a little vegetable oil. Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
5. Salt, add spices, put in a cube butter. Top up with warm water, close the lids and place in the oven.
6. Cooking time about 40 minutes at 180°C. Grate five minutes before the end of the process 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 enough fatty meat, so it is best cooked with potatoes, which will absorb excess fat. In addition, when baking, a golden crust is formed, which makes 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 under water, cut into large pieces, since roasting lamb is a long process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Clean the meat from films and excess fat, rinse, make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Aromatic marinade rub the lamb well.
4. Pour a little oil into the bottom of a baking dish, put potatoes, meat on top, pour wine over it. Cover with a sheet of food foil and send to the oven.
5. Bake for 40 minutes at 200°C. From time to time, water the meat and potatoes with the resulting "juice".

If the baking dish is beautiful, then you can serve the dish directly in it. Or put the meat on nice plate, distribute the potatoes around. Sprinkle abundantly with herbs, and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but other vegetables that are currently in the refrigerator can also make up the company. 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 lamb: clean from films and excess fat, rinse, dry, salt, sprinkle with spices, leave for pickling.
2. During this time, prepare the vegetables. Clean and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
3. Cut potatoes into slices, carrots and tomatoes into circles, onions into rings. Put the vegetables in one container, also salt and sprinkle with seasonings.
4. The baking dish should be with a high side. Pour oil and water into it, put the meat, vegetables around.
5. Bake for 1-1.5 hours at a temperature of 200 ° C, be sure to cover with a sheet of foil.

The perfect marinade for roast lamb in the oven

On request " perfect marinade for lamb meat” the Internet gives out thousands of recipes, but every housewife considers hers to be the best. Therefore, only by experience can one obtain perfect composition. And as a basis, you can take such a recipe.

Products:

• Onion - 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 and wash the onion and garlic, cut the first one into small cubes, and pass the second through a press. Chile cut into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. Soak lamb in this marinade for several hours before sending it to the oven.

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

Lamb is an original, healthy meat that is well absorbed by the human body. You can make many dishes with it, it is subjected to the most in a variety of ways heat treatment: stew, fry, boil, bake, smoke. The specificity of this meat lies in the fact that not every cook can cook it juicy and tender, not everyone manages to get rid of a specific flavor that not everyone likes.

Indeed, not everyone loves lamb, but those who are “addicted” to it know that there is no meat more aromatic and tastier. Tender, juicy, appetizing lamb, baked in the oven, beckons with all its appearance, attracts with aromas that emphasize the merits of this meat.

In the East, lamb is the most popular meat, where everyone eats it for any reason. Lamb no more than 3 years old is valued, as well as dairy lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we'll talk about them at the end of the article.

Our culinary specialists cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, i.e., mostly baked. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, not previously subjected to heat treatment and marinated with spices. Another feature of this meat is that it is convenient and efficient to cook a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven - perfect solution main dish on the festive table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with soul.

Prepare healthy and delicious lamb in the oven, recipes can be found on our website. And be sure to use the photos. ready meals from lamb in the oven, the photo will make your choice conscious and correct. Therefore, one of the tips experienced chefs: cook that lamb in the oven, the recipes with the photo of which suit you the most in all respects. For example, you liked the recipe for lamb with potatoes in the oven - study it not only by the text of the recipe, but also by the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? To your attention the advice of knowledgeable chefs:

Choose young meat. Milk lamb meat does not have a specific smell inherent in old animals, and is also very beneficial for the body;

In the absence of such meat, use meat no older than 18 months. To eliminate the specific smell, the meat needs to be boiled a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

For roasting, a leg of lamb or its parts, tenderloin or shoulder blade is suitable;

Pairs very well with lamb. spices, spices, for example - marjoram, thyme, oregano;

Lamb in the oven is baked at a temperature of 220-280 degrees for an hour, a fried crust on the surface of the meat will tell you about its readiness;

When roasting with lamb, cook and vegetable garnish- products are mutually enriched with aromas, it turns out even tastier;

You should always prepare such a dish just before serving; it is not advisable to store baked lamb for a long time, because. its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake in a sleeve. You can open the meat 15 minutes before the end of baking to let it brown a little.