Pickled lamb leg in the oven. Learning to choose lamb

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

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

Have you ever fried a leg of lamb? Does the idea of \u200b\u200bcooking it seem scary to you? In fact, the leg of lamb is one of the simplest and simplest meat cuts. Cooking it is amazingly simple and it works great every time.

I often cook lamb, I really like its specific flavor. Probably it "Tribal memory". The only thing that stopped me at first was the size and cost of this piece of meat. She is really big, on average about 3 kilograms. And I did not want to unknowingly spoil, dry or cook it too hard. I constantly wondered - should I pickle it? How to make sure that it is cooked correctly?

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

How to choose a lamb leg for baking.

When I talk about lamb leg, I mean one of the backs of a lamb carcass. Ham or thigh, without drumsticks.

I don’t know about you, but in our markets it’s fashionable to buy the whole leg of lamb only. Butchers cut her fat tail only. If you have the same thing, ask the seller to chop off the lower joint with the shank, leaving only the fleshy part of the thigh. In the future it will be possible to cook the pots separately.

Of course, you can cook the whole leg, so it looks more whole and adds drama to the removal of dishes. And how nice to hear, at this moment, admiring the oohs and akhs of the guests.

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

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

When buying meat, ask the butcher to clean it. Let him take off the thick part of the fat layer, leaving a fatty flake of 0.5-1 centimeter thick. The whole flavor is in fat! And its thick layer will make the meat well, sooooo aromatic.

Leave the bone or cut it?

I prefer to leave the bone inside. It seems to me that this way more meat remains in the meat. In addition, cutting it out without preparation may not be easy. Taking it out of inexperience can seriously chop the meat. Finished meat will be a little harder to slice.

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

How to marinate a lamb leg for baking?

Do I need to pickle a lamb leg? This is a really interesting question. The lamb thigh is very tender meat and you do not need to pickle it! Marinade partially destroys connective fibers. In the case of lamb, this can make the meat more rigid, destroying the integrity of the tissues. Irreversibly change its taste and texture. Do not use marinating at all, just season the meat with salt, pepper and herbs with garlic!

How much to bake a leg of lamb?

How long does it take to bake a lamb leg? It depends on your personal preferences, on what kind of meat you want to cook. With blood, medium, and maybe full frying? I prefer a medium-fat lamb leg, the meat is still very tender with a pleasant pink tint on the cut. In this recipe, the cooking time is designed for such a result.

If you want to get something else, refer to the time table below. And do not forget that the time taken to prepare such a large piece of meat, and even with the bone, can vary. Parts of meat near the bone itself will cook more slowly. Therefore, for more precise control of the internal temperature, I highly recommend using a kitchen thermometer.

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

This time is your guideline. But in fact, it can vary in one direction or another. The first time check the internal temperature of the piece 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 the lamb should lie down for at least 15-20 minutes. During this time, she continues to prepare from internal heat.

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

See also:

Baked lamb leg in the oven recipe

Ingredients:

1 leg of lamb (2 - 3 kilograms).
3 tablespoons of olive oil.
Salt.
Freshly ground black pepper.
6 cloves of garlic. chop
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.

About an hour before cooking, remove the lamb leg from the refrigerator. It should warm to about room temperature. Thus, it will cook faster in the future. If you cook cold meats, then the time to cook it will have to increase.

Put the meat on a wire rack inside the roasting pan, and rub it with olive oil on all sides, rubbing the oil into the mutton fat.

Generously, on all sides, season the meat with salt and pepper.

Turn on both the grill and heat 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 roasting pan in the oven and brown the lamb leg for about 5-7 minutes

Turn the meat over. Put it back in the oven and lightly brown it on the other side.

Rub the leg of lamb with minced herbs and spices.

Chop the minced garlic and sprigs of rosemary.

How to make a delicious leg of lamb

Remove the mutton 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 and rub it on top with minced rosemary and garlic.

Take a sheet of aluminum foil and freely cover the meat with it. This will protect garlic and rosemary from excessive heat and burning.
Place the lamb in the oven and bake for 1 hour.

Check the internal temperature of the meat.

After about 1 hour, remove the mutton from the oven and remove the foil from it.
Insert the kitchen thermometer into the thickest part of the meat without touching the bone and measure the internal temperature. The lamb will be ready when the thermometer shows 57 ° C or higher. At 57-60 ° C, the meat will be of medium roast, but will continue to cook when resting. Therefore, I recommend removing it from the oven at this very moment.
If the meat is not yet ready, put it back in the oven and continue to bake, without covering with foil, until cooked. Check the internal temperature every 20 minutes

When the meat is ready, remove it from the oven. Put your foot on a chopping board and give "relax" for 15-20 minutes.

How to cut a lamb leg baked in the oven.

Place the meat on a cutting board so that the bone is parallel to the surface of the table.

With a sharp knife, make cuts perpendicular to the board with a thickness of 1.5-2 centimeters until your knife rests against the bone.

Leaning with the plane of the knife into the bone, cut off portioned pieces from it. Keep the knife parallel to the bone.

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

The mutton remaining after dinner can be stored in the refrigerator for 3 days.
But it’s better to freeze it. To do this, wrap each piece individually in aluminum foil. Before serving, put frozen and foil-wrapped pieces in an oven preheated to 175 ° C and preheat them for 10 minutes.

Bon Appetit!

If you want to really impress your loved ones and guests, then cook the lamb leg 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 Provencal herbs, coriander, mint and other seasonings allows you to nourish mutton fibers with an exquisite and multifaceted aroma, in which a variety of notes organically echo. In this case, before the completion of baking, the foil unfolds, which allows you to create a very tasty and piquant crust. The dish is delicious! It will be a great option for a family dinner and perfectly decorate the holiday table!

Cooking time - 6 hours.

Servings Per Container - 6.

Ingredients

To prepare an excellent meat dish in the oven, you must use these products and seasonings:

lamb leg - 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! As a spice for meat, you can use dried tomatoes, zira, ground coriander, sweet red pepper, rosemary, thyme. You can mix these components or take something at your discretion.

How to bake a lamb leg in the oven

Tasty, delicate and surprisingly juicy leg of lamb, baked in the oven, is not difficult in the cooking process. However, be prepared for the fact that it will take you enough time, because to get really tender meat, the product must be pickled for a long time and baked for a long time.

First, prepare all the ingredients that you will need during the preparation of 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 in medium sized cubes. The cloves from the second head of garlic should be passed through a special press or chopped finely and finely with a knife and transferred to a separate deep bowl. This part will be used to make the marinade.

To garlic paste, pour out dried mint and Provence herbs. The mixture is diluted with salt.

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

Now it’s worth starting the most important task - preparing the lamb leg before baking in the oven. It should be cleaned of films. Fat is also cut.

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

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

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

Then, deep punctures should be made on the entire surface of the lamb leg. Through them we will stuff meat. Pour a little marinade into the prepared sections. Then in them it is necessary to put a slice of carrots and garlic.

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

The workpiece is wrapped with food foil. Use 3 layers of material.

Now you need to wait at least 3 hours so that the meat is pickled.

Then the lamb leg in foil is sent for baking in the oven for 40 minutes. The oven must be preheated to 250 degrees. Then the temperature decreases 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, turns out to be excellent.

Video Recipes

Using video recipes to bake lamb meat in the oven will be easier:

I really like lamb and dishes from it. You can cook lamb in different ways, but in this recipe I suggest baking a lamb leg. It’s not difficult, believe me! Read about some of the features of baking.

To bake a lamb leg, we need:

Lamb leg (whole) or its wide part - 1−1.5 kg
Carrots - 1 pc.
Garlic - 2-3 cloves
Spicy herbs - I use thyme and oregano, several sprigs of rosemary
Salt, pepper - to taste
Ready mustard - 1 tbsp. spoon (you can use mustard seeds in the form of peas)
Olive oil
Sleeve for baking

I’ve marinated lamb in advance, the day before, so that the meat turns out to be tasty and tender. And bake in the sleeve on the day of filing.

How to cook a lamb leg in a baking sleeve

Thoroughly wash the leg of the leg, cut off unnecessary fat, if you want to make it crap (it can be used in cooking). Peel the carrots and cut them into cubes, 1.5–2 cm long. Peel the garlic and cut into small cubes as well. Next, with the help of a knife, we make incisions in the meat with a depth of about the size of pieces of garlic and carrots. In these cuts we will place carrots and garlic. Make 15–20 incisions to stuff the lamb leg. This is quite enough. And the remaining pieces of garlic and carrots just cut them into cubes, we just add to the meat.
Next, prepare a simple marinade: mix oregano, thyme, 1 teaspoon of salt, pepper, mustard, add 1 teaspoon of olive oil. Mix everything thoroughly until smooth. Rub our mutton leg with the resulting marinade, place it in a cup with a lid or wrap it in aluminum foil and send it to marinate for a day (or at least 8–12 hours).
Before baking, place the lamb leg in the baking sleeve, spread 3-4 sprigs of rosemary around. Carefully tie the edges of the sleeve or use special clips. Do not forget to make several cuts 1-1.5 cm long in the upper part of the sleeve so that air escapes.
And we got to the main secret - how to bake a lamb leg in the oven? This method was told to my friends by a meat seller in the market. The method turned out to be so wonderful that now we all use it for baking lamb. So, you need to preheat the oven to the maximum, usually 250-270 degrees, depending on the model of your oven. Put in the oven our lamb in the sleeve (on a baking sheet) and bake for 1.5 hours, lowering the temperature by 10 degrees every 10 minutes. Thus, after 90 minutes, the temperature will reach 180 degrees, and the lamb leg will be juicy, tender and perfectly baked. 15−20 minutes before the end of cooking, it is necessary to cut the sleeve at the top so that the lamb is browned. And now our lamb leg, baked in a sleeve in the oven, is ready!

Served baked lamb leg can be as the main dish, for example, after a lung.

Simple baking is a traditional way of cooking lamb leg in the oven, but when it is slowly fried with spicy garlic, parsley and bacon stuffing and served with a good sauce, it becomes a work of high cuisine.

This dish is very tasty, served hot, but it can also be used cold for sandwiches and lunch with you. Therefore, it is recommended to cook a large leg, which is enough for several meals.

For a recipe for stuffed lamb legs you will need:

1.2 kg (half) of a mutton leg without bones (or 1.5 kg with bone);
a large handful of leaf parsley (coarsely chopped);
3 large garlic cloves (finely chopped);
70 grams of ham or bacon (cubes);
3 tablespoons extra virgin olive oil;
sea \u200b\u200bsalt and black pepper;
150 ml of red wine (good quality);
100 ml of broth;
2 teaspoons of tea cold butter (cut into tiny pieces).

How to do it?

Stuffed lamb leg, baked in the oven, is prepared like this. Preheat oven to 170 ° C. Remove the veins from the lamb leg, remove the skin, cut a cavity in a piece. If you bought meat with bone, you will need to cut down the side of the bone to create a place for the filling.

Spread parsley and garlic evenly over the surface of the leg, and then generously grease with olive oil, including the cut cavity. Put chopped bacon in it. Season well with salt and pepper. Fold the edges of the cut fragment and carefully fix it with kitchen thread.

Place the lamb leg in a large baking pan, cover with foil and cook for 1 hour and 15 minutes. Then turn off the oven and leave the meat for 10 minutes. If you want the meat to be fried on top, add another 20 minutes of cooking without foil. In the same way, you can cook a lamb leg baked in the oven in the sleeve if you do not have foil.

Drain the fat and meat juice from the meat into a separate pan and place it on a stove over moderate heat. Pour the wine carefully and boil until a thick, viscous mass forms. Add the broth, mix well and heat slowly until the fluid volume is halved. Strain through a fine sieve into a small pan, put the butter and gently stir until completely dissolved. Try the sauce and adjust the seasonings.

Slice the meat and serve immediately with chopped herbs, pouring the sauce.

Lemon Juice Option

This Mediterranean recipe for baked lamb leg in the oven offers a unique dish. For him you will need:

2 kg of lamb leg;
2 tablespoons olive oil;
1/2 cup lemon juice;
2 garlic cloves, minced;
1 tablespoon fresh oregano leaves;
3 teaspoons fresh thyme leaves;
salt, seasoning.

For garnish:

1 large (300 grams) potato;
2 garlic cloves, minced;
fresh thyme twigs;
1 tablespoon lemon juice;
olive oil - 1/4 cup.

Mediterranean lamb

How to cook lamb leg in the oven according to this recipe? Preheat the oven to 160 ° C. Place the lamb leg in a large baking pan. Pour in lemon oil and juice. Sprinkle with garlic, oregano and thyme. Season with salt and pepper. Fry for 4 hours and 30 minutes (up to 5 hours) until the meat becomes soft and falls off the bone.

Remove the lamb leg from the oven. Cover tightly with foil. Leave to soak in juice for 10 minutes.

Serve this dish with fried halves of lemon and potatoes. To make such a side dish, heat a non-stick skillet over moderate heat. Prepare half a lemon, squeeze all the juice out of them, fry for 3 to 5 minutes until brown. Cool.

Put the potatoes in a pan, pour cold water. Bring to a boil in high heat. Cook for 15 minutes or until tender. Drain and cool, cut into slices.

Using a large metal spoon, grind the potatoes through a fine sieve into a bowl. Stir with garlic, lemon juice and butter. Put on a plate with chopped lamb leg, garnish with thyme sprigs and serve.

Greek recipe

This meal option also applies to Mediterranean cuisine. To cook a leg of lamb, baked in the oven, according to this recipe, you will need:

2 kg of lamb leg;
1 tablespoon olive oil;
2 teaspoons of sea salt flakes;
4 cloves of garlic, sliced;
12 oregano branches;
1 1/2 cups (375 ml) chicken broth;
1/2 cup (125 ml) of dry white wine;
2 red onions, quarters;
12 small potatoes, cut in half;
2 lemons, quarters;
1 cup (175 grams) of olives.

Cooking lamb leg in greek style

This recipe with a photo of a lamb leg in the oven is as follows. Preheat the oven to 180 ° C. Place the lamb leg in a large baking pan. Pour oil and sprinkle with salt. Use a small sharp knife to cut small cuts, about 2 cm deep, over the entire surface of the meat. Place pieces of garlic and sprigs of oregano in each hole.

Pour chicken broth and wine around the meat and cover with foil. Cook in a preheated oven for 1 hour. Remove from the oven, remove the foil and pour the ram leg with the melted juice. Spread onion, potatoes, lemon and olives next to the meat. Cover with foil and fry for another hour.

You can also cook the lamb leg in the oven in the sleeve by placing the meat and vegetables in it at this stage. Remove the foil and fry for another 30 minutes, or until the lamb leg is golden brown and very tender. Remove from the oven. Cover with foil and set aside for 15 minutes to soak in juice.

Cut the meat and place it on serving plates with onions, potatoes and olives, and then pour meat juices. Serve immediately.

Lamb leg with garlic and rosemary

Juicy roasted leg of lamb in the oven with fried vegetables turns out amazingly tasty. In this recipe, meat is only supplemented with garlic and butter. All that is added to it is a little salt, black pepper and fresh chopped rosemary.

It will take you about an hour to get the fried lamb leg in the oven, which you must then leave to stand for a while. Let the juices flow back into the meat, do not let them drain completely. Cut the lamb into thin slices and serve on a dish with fried root vegetables. Garnish with fresh rosemary and pour some meat sauce on a plate. You will need the following:

1 kg of lamb leg;
6 tablespoons of olive oil;
1/4 cup fresh chopped rosemary;
sea \u200b\u200bsalt and black pepper;
1 kg of a mixture of root crops (potatoes, celery, turnips and so on).

Cooking meat with rosemary

This recipe for a lamb leg in the oven is as follows. Preheat the oven to 170 degrees. Rub 2 tablespoons of olive oil into a piece of meat, cover it on top with two tablespoons of chopped rosemary.

Wash and dry the vegetables by trimming their top and bottom. Cut into small pieces and transfer to a bowl. Add 3 tablespoons of olive oil to the vegetables along with the remaining 2 tablespoons of chopped rosemary. Season with salt and pepper and combine all the ingredients. Transfer prepared vegetables to a large baking sheet and place in one layer.

In a large frying pan, heat a tablespoon of olive oil at high temperature. Carefully place the lamb leg in it and fry for 30 seconds on all sides. A crust should form on the meat. Then transfer it to a baking tray for vegetables and place in the oven. Roast the lamb leg in the oven for 1 hour. The photo attached to the article demonstrates how the finished dish should look.

Check the readiness of not only meat but also vegetables by sticking a knife in them. All components should be soft. If everything is ready, remove the pan from the oven and cover with aluminum foil. Let the meat stand for 10-12 minutes before slicing. Serve immediately with root vegetables.

Italian version

In this oven-baked mutton leg, basil and feta cheese help reveal the taste and aroma of lamb. If time permits, it is advisable to marinate the meat overnight in the refrigerator. For this dish you will need the following:

2-2.5 kilograms of lamb leg;
½ cup red wine;
¼ cup olive oil;
1 teaspoon dried basil or 2 tablespoons fresh tablespoons;
1 teaspoon chopped fresh garlic;
150 grams of feta cheese, crushed;
¼ cup dried tomatoes;
¼ cup chopped olives;
1 tablespoon capers, without brine;
several leaves of fresh basil or oregano, chopped.

How to cook meat according to an Italian recipe

Preheat the oven to 190 ° C. Put the bottom of the pan with foil or baking paper. Put the meat out of the refrigerator 30 minutes before cooking. Check its weight to calculate cooking time and place it on a baking sheet.

Using a sharp knife, make 8-10 small cuts on the top of the lamb leg. Combine wine, oil, basil and garlic and apply half the mixture over the entire surface of the meat.

Bake the lamb leg in the oven, preheated, calculating the time for 30 minutes for every 500 grams, while regularly applying the remaining marinade to the piece during the first hour of cooking. Over the past 30 minutes, mix the rest of the ingredients with a prescription and apply them to the meat. When the lamb leg is cooked, remove the pan from the oven and let it brew for 20 minutes before slicing. Serve with pasta and seasonal vegetables.

Herb Option

Lamb leg, baked in the oven in foil, covered with a thick crust of crackers and herbs, will be the decoration of any holiday table. Serve it with crispy golden potatoes, carrots and peas or fragrant sauce. If you wish, you can make stuffed lamb leg by adding a mixture of crackers as a filling. For this recipe you will need:

2 kg of lamb leg;
300 grams of white bread, without crusts;
1 garlic clove, peeled and minced;
1 small bunch of parsley;
on a sprig of mint, rosemary and thyme;
2 teaspoons of Dijon mustard;
½ teaspoon of tea salt and ground black pepper;
2-3 tablespoons of olive oil;
2 cups of any chopped herbs;
1 tablespoon flour;
300 ml of dry white (or pink) wine.

Cooking spicy lamb leg in the oven in foil

Preheat oven to 190 ° C. Weigh the meat and calculate the baking time by determining 25 minutes for every 500 grams plus an additional 25 minutes. Put the lamb leg in the pan and put in the oven to cook for an hour.

Meanwhile, put the bread and garlic in the food processor. Remove the stems from the parsley and add to the above mixture. Tear off leaves from sprigs of mint, rosemary and thyme, put in a bowl of the combine with mustard. Beat all the ingredients until the bread is completely chopped, add seasonings and enough butter to keep the crumbs together well.

Remove the lamb leg from the oven, apply the bread mixture evenly throughout the piece. Return the meat to the oven and continue cooking for the remaining time.

Remove the leg from the oven and place on a serving plate, then cover tightly with a sheet of foil. Leave on for 15-20 minutes before slicing.

If there is no foil, you can follow this recipe for a lamb leg in the oven in the sleeve. This will not affect the taste of the dish.

Meanwhile, make the sauce. Pour excess fat from the pan into the pan and place on the stove. Add flour and mix for a few seconds with a wooden spoon. Gradually pour the wine and cook until the mixture turns into a uniform sauce, and then strain through a sieve.

To make an additional simple mint sauce, finely chop a large handful of mint leaves and mix with two tablespoons of honey and 4 tablespoons of white wine vinegar.

Moroccan version

This is a classic recipe for fried lamb leg in the oven from Morocco, which is very popular in Europe. Such meat is often eaten with couscous and a traditional Moroccan vegetable dish in a seasoning broth. The principle of preparation of this dish is very simple. You make a deliciously aromatic seasoning mixture and rub the meat with them, and then bake it to your liking.

When the spices are stored whole, they are much tastier, because their aroma is preserved in this way. In order to make freshly ground spice, you can use it using a mortar and pestle (or food processor). The most ideal for lamb are coriander, caraway seeds and ground sweet pepper.

Only after the spices are ground, the garlic is mashed, and the oil is softened at room temperature, you should start mixing them. Only in this way you will get a homogeneous aromatic paste. You can apply it to meat with a teaspoon or with your fingers.

It is advisable to cook a lamb leg without bone, because otherwise it will be difficult to cut it. It is also recommended that you use onions because it adds richness to the dish.

For this Arabic dish you will need the following:

2 kg of lamb leg, room temperature;
100 grams of butter, at room temperature;
1 teaspoon olive oil + a little for lubrication;
3 garlic cloves, minced;
2 full spoons of tea whole caraway seeds;
2 teaspoons whole tea coriander seeds;
1 teaspoon of sweet paprika;
2 large onions, sliced \u200b\u200bin rings;
salt.

Cooking an oriental dish

Preheat oven to 220 ° C oven. Cut off all the fat from the lamb leg (not deep, do not damage the layer of meat, otherwise the dish will not be so juicy).

Pound the seeds of caraway seeds with a mortar, pestle or food processor into powder, leaving a few pieces intact for serving. Grind coriander in the same way.

Combine ground coriander and cumin, paprika, garlic, olive and butter to make a smooth paste. Pour some olive oil into a deep pan. Place the lamb leg in it, rubbing it well with an oil-spicy mixture. To do this, spread the paste on the surface of the meat with a spoon and rub it with your hands. Place a few onion rings on top and lay the rest on the sides. Bake for 10 minutes in an oven preheated to 220 ° C. Reduce temperature to 180 ° C. Bake further at the rate of 15 minutes for every 500 grams of meat.

Remove the finished dish from the oven. Cover with a sheet of foil and a tea towel. Let it stand for 15 to 20 minutes. Cut and serve, sprinkled with coarse salt and freshly ground caraway seeds, accompanied by cooked vegetables, couscous, salad or any other complex side dish.

The lamb leg baked in the oven is considered the crown dish of any festive table. This is not surprising, because such meat is obtained 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 advice 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

Lamb leg is the most tender part of the carcass, which has a minimum amount of fat. This type of meat has in its composition 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 can not be said about other types.

The main ingredients:

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

Wash meat and remove all veins.

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

Marinate the meat for 12 hours in the refrigerator.

Place the lamb leg in a pre-greased baking sheet. Bake in the oven at 160 0 C for one and a half hours. In order for the meat to get a golden brown crust, it should be kept in the oven for half an hour at 200 0 С.

Serve it with warm and potatoes or rice.

Tasty lamb leg recipe in foil

This type of recipe was noted by many famous restaurants. The lamb leg baked in the oven in foil is 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 food has an amazing view.

To prepare this recipe you need:

lamb leg 2-3 kg;
200 grams of prunes;
one big carrot;
two front bulbs;
a small bunch of fresh;
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, prepare the meat. It will need to be washed and dried with a paper towel. Once the ham has been prepared, you can proceed to the marinade.

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

The resulting marinade rub your leg well.

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

Wash carrots and onions, peel and cut into circles.

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

Wrap the leg again in foil before sending it to the oven. Bake at 180 0 С. After an hour of cooking, unfold it and hold it in the oven for 60 minutes. During cooking, periodically pour meat with 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 recipe for lamb in the sleeve

Everyone who wants to please their loved ones with delicious food - this recipe is what you need. The secret to cooking baked lamb leg is 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.

The right ingredients:

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

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

To prepare the marinade, it is necessary to grind bay leaves, coriander and pepper in a blender.

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

Lubricate the mutton with the resulting marinade on all sides.

Place the meat in a sleeve, and put slices of lemon and garlic cloves on top of it. Thoroughly fasten the edges and leave in the refrigerator for two hours.

Before you put the meat in the oven, you must 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 is released from a punctured place, then it is considered to be prepared.

The lamb leg baked in the oven in the sleeve is very juicy and tasty. Such meat is well separated from the bone and not very oily. A similar dish will be very useful for both adults and seniors, and children.

An oven-baked lamb shoulder or leg 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 the necessary vitamins. If everything is done correctly, then the meat will turn out to be tender, juicy, resembling a dish from an expensive restaurant.