Using a sharp knife, cut the bone out of the leg of lamb. If the lamb is certified, the meat must have a veterinary inspection mark (by the way, it must be cut off). In addition, it is necessary to cut off all outer films and fat. Rinse the prepared meat in cold water, pat dry with a towel and lay flat on a work surface.

Chop the cut bones and fry with the trimmings of fat in a frying pan. Separately, fry 150 g of carrots, 150 g of celery and onions in olive oil. Combine bones and vegetables in a saucepan, add 100 ml of wine and Worcestershire sauce. Simmer for 2 minutes and then add 700 ml of water. Place the pan on the fire and cook for about 3 hours. You should get approximately 550 ml of broth.

Cut the remaining carrots and celery into thin slices and then stuff them into the meat. This is done like this: a slice of carrot or celery is fixed in the eye of a stuffing needle, and then the meat is pierced through the fibers with this needle, and the vegetable slices remain inside the piece. In the free places you need to make slits and fill them with garlic cloves.

If you don't have a needle, you can stuff the meat by making deep slits with a thin knife. Season the stuffed lamb with freshly ground pepper and salt, add chopped fresh thyme and rosemary, and spread mustard evenly on one side of the piece. Carefully roll the meat into a roll so that the mustard is inside.

To ensure that the roll retains its shape during baking, it should be tied with twine. To do this, wrap the roll closer to the edge with twine and tie a knot. Wrap the long piece of twine around your hand to make a loop. Place the loop over the meat and tighten. Tie the entire roll in this way, making another 5-6 loops one by one.

Heat olive oil in a large frying pan. Fry the roll over high heat on all sides until golden brown, about 10 minutes. To make the dish more aromatic, you can add a couple of cloves of garlic and a sprig of rosemary to the pan while frying. At the end of frying, pepper and salt the roll.

Pour the remaining red wine over the fried roll without removing it from the pan. Evaporate the liquid a little (2 minutes), add 150 ml of broth. Simmer for 3 minutes. Cover the pan with foil so that the meat remains juicy during further cooking, and move it to the oven. Bake for 20–30 minutes. at a temperature of 180–200°C.

Prepare mushroom sauce. To get rid of sand, pour dried morels with cold water and leave for 5-6 minutes. Then drain the liquid and rinse the mushrooms thoroughly in running water. Place the morels in a saucepan, add a glass of clean cold water, let it boil and cook for 5 minutes.

Strain the mushroom broth, pour in the remaining meat broth (about 400 ml). Add tomato paste sautéed in olive oil and a sprig of rosemary; evaporate until thickened. Strain the sauce, add butter and whole boiled morels. Put it back on the fire, stir, bring to a boil and immediately remove from the heat.

Young lamb is highly valued for the high content of nucleic acid in its fat. But it is not always possible to preserve the complex of nutrients during heat treatment. Lamb in the oven in foil is one of the cooking methods in which this is possible.

Lamb baked in the oven is a spectacular meat dish that goes exquisitely with other colorful appetizers on the holiday table.

To complete the recipe you need:

• a piece of pulp weighing 1.5 kg;
• large head of garlic;
• 3 sprigs of rosemary;
• a piece of butter;
• salt.

Cooking method:

1. The pulp is washed, dried with paper towels and cut in three places on one side, and in three on the reverse (the depth of the cuts is no more than 3 cm).
2. The meat is stuffed with cloves of garlic and sprigs of rosemary, then rubbed with salt and wrapped in foil, pre-greased with oil.
3. The baking sheet with lamb is placed in an oven preheated to 180 °C for 1.5 hours.

With potato

In terms of the presence of protein, lamb meat is not inferior to beef. But the cholesterol in the former is 4 times less, which makes lamb a very valuable product.

To create a nutritious dish that does not require a separate side dish, you need:

• 1 kg of meat;
• 2 times more potatoes;
• 2 onions;
• bay leaf, oregano and other spices;
• salt;
• vegetable oil.

Lamb with potatoes is prepared as follows:

1. While the oven is preheating to 200 °C, the washed and dried lamb is cut into portions. They are rubbed with salt and pepper and placed in a greased baking dish.
2. Vegetables are cut into discs and mixed together with salt and pepper in a deep bowl.
3. After 15 minutes, the vegetable mixture is laid out on top of the lamb.
4. The contents of the mold are seasoned and covered with foil, after which the container is sent to the oven for 40 minutes.
5. After the specified time has passed, the foil is removed and the dish continues to bake for another 7 - 10 minutes.

Cooking with vegetables in the oven

Fresh vegetables add even more flavor and juiciness to already delicious meat.

To create an appetizing dish you need to prepare:

• ½ kg lamb;
• 3 potato tubers;
• carrots;
• onion;
• 2 tomatoes;
• a stack of vegetable oil;
• 100 ml water;
• salt and spices.

Preparation stages:

1. The washed and dried piece is salted and rubbed with spices.
2. All vegetables are cut into large slices.
3. Lamb is placed in a fireproof dish in the center and surrounded with vegetable pieces in a circle.
4. Water and a little sunflower oil are added to the dish, after which the mold is covered with foil.
5. Lamb with vegetables is baked in an oven preheated to 200 °C for about 1.5 hours.
6. Remove the foil 10 minutes before the end of cooking.

How to deliciously bake a leg of lamb in foil

Another variation of preparing lamb meat involves the presence of:

• 1 leg of lamb;
• 10 peppercorns;
• 5 sprigs of rosemary;
• a small amount of sunflower oil;
• 2 heads of garlic;
• salt.

The step-by-step instructions for executing the dish consist of the following steps:

1. Crushed spices, chopped rosemary and garlic gruel are mixed in a bowl.
2. Oil is added to the aromatic mixture.
3. The leg is rubbed with spices and salt, and then wrapped in film and placed in the refrigerator for 10 hours.
4. Before cooking, the lamb is kept on the table for 30 minutes while the oven is preheated to 200 °C.
5. The lamb is baked, wrapped in foil, for 2 hours.

Bake the shoulder blade in the marinade

You can deliciously bake lamb weighing 2.5 - 3 kg in a marinade from:

• heads of garlic;
• 70 ml sunflower oil;
• 5 g cumin;
• a small amount of paprika and ground pepper;
• pinches of coriander;
• salt.

The work progress consists of performing the following manipulations:

1. The garlic is peeled and turned into pulp.
2. Garlic mass, sunflower oil, these and other spicy spices, and salt are mixed in a bowl.
3. Cuts are made in the shoulder no more than 2 cm deep, after which the meat is rubbed with marinade and sent to the refrigerator, wrapped in a bag, for a day.
4. The prepared lamb is baked for 2 hours in foil in an oven preheated to 200 °C.

Lamb ribs recipe

The dish turns out juicy, with a rich taste, if the ribs are pre-marinated.

It is prepared from:

• 800 g lamb;
• 30 ml tomato paste;
• the same amount of sour cream and Tabasco sauce;
• eggs;
• greenery;
• mustard;
• 2 cloves of garlic;
• a small amount of flour and granulated sugar;
• salt and spices.

To prepare the lamb roll:

1. The garlic is peeled, crushed and mixed with tomato paste, sauce and chopped herbs.
2. Flour and a pinch of sugar are added to the mixture.
3. In a separate bowl, beat the egg with mustard and sour cream.
4. The washed and dried meat is cut into strips that are slightly beaten.
5. The layers are smeared with tomato sauce one after another, and the remaining layers with sour cream.
6. A multi-layer roll is assembled, tied with twine, wrapped in foil and placed in an oven preheated to 200 °C for 1.5 hours.

Lamb is a dietary and very juicy meat, from which you can easily prepare very appetizing dishes in the oven.

Lamb roll - recipe with photo

Often, when we happen to have lamb ribs with the belly skin hanging on them, with a thin layer of meat and fat on it, we don’t know what to do with it. The lamb roll recipe, which we describe in our master class, is a clear confirmation of this; such an appetizer will decorate any holiday table, making it richer and more varied.

Lamb, a meat that is delicious in itself, when served like this, can create a real sensation among guests and glorify you as an experienced and skillful housewife. So, the shell for our roll is a belly with a thin layer of meat, and the filling is also made from lamb, with some combination of vegetables. Moreover, in this master class, we used a minimum of vegetable filling for minced lamb, but you can diversify it even more and increase the total quantity. A lamb roll recipe, which you must master and prepare at least once, will surely captivate your household with both the taste and aroma that fills your home, and the exquisite appearance of a real holiday delicacy.

Lamb roll - recipe

Lamb roll ingredients:

— Lamb belly – 1 pc.,

— Lamb pulp – 350g,

- Egg,

— Sweet pepper – 1 pc.,

- Onion - 1 head,

- Black hot pepper,

- Salt.

Preparing lamb roll: both the lamb belly and the meat itself must be purchased from a reliable place, its freshness and quality checked, guided by the color of the meat itself. Light, soft pink meat is what we need; the presence of this color indicates that this is the meat of a young animal, which means it is tasty and healthy. So, when starting cooking, thoroughly wash the belly and meat, as well as the prepared vegetables. We distribute the washed belly on the working surface for beating meat and carefully beat it with a special hammer or hoe. Having completed this procedure, pepper and salt the entire surface and set aside to infuse.

Now we are preparing the filling for the lamb roll, for which we grind the lamb in a meat grinder, chop the sweet pepper and onion, and add it to the minced meat. It is advisable to purchase sweet peppers in different colors so that when cut into a roll, when serving it to the table, it looks like a bright and appetizing mosaic. So, pepper and salt the finished minced meat with vegetable filling to adjust the amount of spices and salt, bake a small cutlet and try it. Under no circumstances should you try raw minced meat, this is an extremely dangerous mistake. Having prepared the minced lamb, spread it evenly and tightly over the entire surface of the beaten lamb belly. Next, you should turn on the oven and warm it up as much as possible, prepare a baking sleeve, this is the best option for baking our roll.

But in this master class, we used ordinary foil to demonstrate that in this case, an amazing result is obtained. The final step is to roll up the belly with the filling in the form of a roll, then wrap it in foil and place it on a baking sheet or frying pan. We bake the lamb roll, which is a simple recipe, for 45 minutes, cool completely and cut very thinly, or serve it whole, decorating it at your discretion, bon appetit!

Lamb baked in the oven in foil has a beautiful appearance and a unique aroma. Dishes made from it will decorate not only your everyday table, but also any celebration. And the right marinade will help you make the meat incredibly tender, soft and incredibly juicy. Let's learn some secrets on how to cook lamb in the oven in foil.

Lamb baked in foil

Ingredients:

• lamb – 1.5 kg;
• onion – 2 pcs.;
• - taste;
• wine vinegar - 0.5 teaspoon;
• spices.

Preparation

We wash the meat, make small cuts on top and fill them with chopped bay leaf and garlic. After this, rub with spices and set aside. In a bowl, mix olive oil with vinegar, aromatic herbs and coat the lamb with this mixture. We clean the onion, chop it into half rings and place it on a sheet of foil. Place the meat on top, wrap everything tightly, shake well and put it in the refrigerator for 4 hours. After this, bake the dish in a preheated oven for 3 hours until cooked.

Recipe for lamb in the oven in foil with vegetables

Ingredients:

• lamb – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• potatoes – 5 pcs.;
• tomatoes – 3 pcs.;
• water – 0.5 tbsp.

Preparation

We wash the meat and rub it with spices. We process the vegetables and chop them coarsely. Then we cover the mold with a sheet of foil, put the lamb and vegetables in the mold, sprinkle with vegetable oil and pour in a little gadfly. Wrap tightly and place the dish in a preheated oven for 1.5 hours, selecting a temperature of 200 degrees.

Lamb baked in foil in the oven with dried apricots

Ingredients:

• lamb – 3 kg;
• dried apricots – 100 g;
• garlic – 3 cloves;
• olive oil – 3 tbsp. spoons;
• rosemary - to taste.

For the sauce:

• dried rosemary;
• meat broth – 600 ml;
• flour – 1 tbsp. spoon.

Preparation

We coat the carcass with butter and use a knife to make small cuts across the entire surface of the meat. Mix peeled garlic with dried apricots, rosemary and stuff the lamb with this mixture. Then rub with spices and place on a sheet of foil. Wrap tightly and bake for 2 hours. Without wasting time, prepare the sauce: add flour to the meat broth, boil and add spices and rosemary. Before serving, pour this mixture over the lamb and garnish with chopped herbs if desired.

Lamb with potatoes in foil in the oven

Ingredients:

• lamb pulp – 500 g;
• potatoes – 2 pcs.;
• sour cream – 2 tbsp. spoons;
• spices.

Preparation

Cut the lamb into pieces. Peel the potatoes, chop them into small slices and mix with the meat in a saucepan. Then add sour cream, add seasonings and mix thoroughly. Cover the baking sheet with foil, lay out the lamb and potatoes, wrap and bake at 200 degrees for about an hour.

Lamb roll in the oven in foil

Ingredients:

Preparation

Peel the garlic, chop it and mix it with tomato paste, sauce and chopped herbs. Then add flour, sugar and mix. Separately, beat the egg with sour cream and mustard. Cut the meat into thin layers and lightly beat. Add some salt and pepper to taste, coat one piece with tomato paste and roll it into a tight roll. Grease the second slice with sour cream sauce and wrap it around the prepared roll. Third - again coat with tomato paste and wrap the first two, etc. Wrap the multi-layer meatloaf in foil and bake in a preheated oven for 1.5 hours.

Good day everyone!
I've had a recipe for this roll in my head for a long time, and it finally worked out that all the ingredients were available.
We bought lamb at the agricultural fair and after cutting it there were 2 small plates of the peritoneum-sidewall left. Usually we twist them into minced meat.

But not this time :) This part of lamb consists of a layer of meat and lard, and if it is cooked well, it is very tasty.
I washed these plates well.
It would have been possible to wrap the roll using just these alone, but I decided to make a filling for it.

To do this, I cut the lamb flesh into small cubes.

I put all the meat together in a wide plate, salted it, peppered it, and sprinkled it with basil.

Closed the lid for about half an hour.

I flattened the sidewall layer on the foil.

I laid some of the filling on this layer and rolled it up as tightly as possible. Immediately wrapped it in foil, still sealing the roll.

It turned out something like this. The second roll was wrapped in the same way.

I placed the rolls in food bags and tied them with string. (Thanks to my friends on the site, I wouldn’t have guessed it myself:))
I put these 2 rolls in another bag.
I placed a napkin on the bottom of the pressure cooker and the rolls on it. They floated to the surface and I had to press them down with two plates :))
From the moment of boiling, I cooked the rolls for 1 hour. Unfortunately, water got into them. I don’t know why, I tied it well, the bags are new :(

The rolls are cooked, just need to cool. To do this, I took them outside.

Some of the lamb fat melted out and solidified into white grains. The cooled roll cuts well.

This is what the roll looks like. I liked the taste very much, there is a sweet honey note and light plum sourness and basil. For my taste, all this was successfully combined with lamb. By the way, there was no need to worry; water only got into the outermost bag.

You can eat it with sauce or put it on bread in the form of a sandwich.
Bon appetit!. Thanks to everyone who looked at the recipe :))

P.S. I think similar rolls can be made from any meat :)

Cooking time: PT01H40M 1 h 40 min.

Approximate cost per serving: 70 rub.