Roasted lamb shoulder prepared from the front leg of lamb. In some places in Spain, such as in Catalonia, this recipe is called lamb saddle. For this recipe, it is best to use young animals, especially young lamb.
Typical spanish cuisine dish, with slight variations, it can be found throughout Spain. This recipe is closest to the way in which lamb shoulder is prepared and is signature recipe in the provinces of Valladolid and Castile. Perhaps Dulcinea of Tobos, her hidalgo, served this lamb shoulder.
| Ingredients for 6 people |
How to cook a shoulder blade in the oven
|
|
| 2 lamb shoulders (young lamb) 1 cup olive oil 1/2 cup wine vinegar 3 cloves of garlic 2 laurel leaves Salt |
Light the oven and wait until the temperature reaches 200ºC. Deeply cut the lamb shoulder into two or three pieces so that the bones break, but the pieces do not separate completely. Place the shoulder blades in a deep oven tray or other suitable dish and add water to almost cover the meat and add salt. Keep in the oven until the meat becomes soft, not allowing it to dry out and sometimes, with a spoon, pour the broth and fat that forms in the pan over the meat. Grind the garlic and chopped bay leaf in a mixer, mix everything with oil and vinegar. Spread this seasoning onto the lamb shoulders and keep in the oven for another 15 or 20 minutes. |
|
| Serve on a plate or on the baking sheet itself. To baked lamb shoulder can be submitted b fried potatoes, cut into large pieces. | ||
Video recipe Lamb shoulder baked in the oven.
Classic recipe for baked lamb shoulder
Ingredients: 2 shoulder of suckling lamb, 2 cloves of garlic, fresh parsley, 1 glass of water, apple cider vinegar, olive oil, salt.
How to cook lamb shoulder:
- Let's start by preparing seasoning for lamb.
- Grind in a mortar or mixer: 2 cloves of garlic, a little salt, a few parsley leaves,
- Add a drizzle of olive oil, mix well,
- Place the lamb shoulder blades on an oven tray, add salt and spread with the prepared mixture. Turn over and process the other side.
- It is important that the shoulder blades are first placed outer side down, skin-side down, on a baking sheet.
- Pour a glass of water into the pan. Place the baking sheet in the oven.
- Bake the lamb for 2 hours at 180ºC, after 1 hour, remove the shoulder blades, approximately 15 minutes before the sides are ready, sprinkle with vinegar (to form a crispy crust), turn over, and continue baking. You can bake it in the oven and
2015-03-23
For some reason, this most wonderfully tender meat has been undeservedly “relegated” to many of my friends and acquaintances “to the culinary margins.” Although, cooked baked, it is unusually tender and is not inferior in presentation and festivity to its “big sister” -. In addition, there are many more options for preparing the shoulder blade, since the hole that can be obtained by removing several bones beckons you to fill it with something tasty! I think that someone will find our topic today about how to prepare this delicious dish called lamb shoulder baked in the oven useful.
I usually buy lamb shoulder when there are going to be a small number of eaters - the front leg is smaller in size than the back leg. I will tell you how to select a bone from a shoulder blade before baking it in the oven in a separate post, if it is of interest to my readers. Today I will present the basic recipe and offer several variations for filling the “pocket”.
Lamb shoulder baked in the oven. Recipe
Ingredients
Lamb shoulder 2.5 kg (with bone)
Olive oil 2 tablespoons
Savory or thyme 1-2 sprigs
White bread crackers 100 grams
Marinade for lamb shoulder
Dry white wine 200-250 ml
Ground coriander on the tip of a knife
Olive oil 1 tablespoon
Salt 15-20 grams
How to cook
Remove all bones from the lamb shoulder.
Salt the meat thoroughly on all sides and in all cavities, sprinkle with ground coriander, rub with olive oil and put in wine for about a day. Remove the lamb from the marinade.
Pour about half a tablespoon of olive oil into the bottom of the dish in which we will bake the shoulder blade.
sprinkle some white crackers.
Rub the spatula on all sides with the remaining olive oil, fold it beautifully, giving it the shape of a whole leg. Place a few sprigs of fresh savory or thyme on the meat,
sprinkle with the remaining breadcrumbs and press them onto the lamb with your hands.
Place the lamb shoulder in an oven preheated to 170-180°C and bake for about 2 hours.
I brought the temperature in the thickness of the meat to 80 °C.
By French standards, this is a crime. But the lamb, despite everything, turned out very tasty and tender. Focus on your taste - if you like meat less cooked, then bring it to a lower temperature.
Ready leg of lamb
leave to “rest” for 5-7 minutes, serve, cut into beautiful slices, with white homemade bread, washed down with good dry red wine. Unfortunately, I didn’t have time to capture the cut - I hesitated and missed the moment the food completely disappeared!
I bake my back leg almost the same way. In general, I really love oven-baked meat. I often cook for the holidays. If you have time and desire, then the basic recipe can be varied with any filling of your choice.
My comments
- You can not sprinkle the spatula with breadcrumbs, but bake it in a sleeve, for example, or in foil. But in this case, you will have to tinker a little more - the sleeve and foil will need to be removed so that the meat is covered with a golden brown crust.
Toppings for lamb shoulder
Mushroom
Mushrooms 300 grams
Butter 30-40 grams
Peel the mushrooms and cut into slices. Peel the onion, cut into thin half rings, fry in butter until light golden brown, add mushrooms, fry together for about a minute. Place the cooled minced meat inside the lamb shoulder pocket before baking.
My comments
- You can use any mushrooms - champignons, porcini, chanterelles and even simple russula - it will still turn out delicious!
- Butter can be replaced with olive oil.
From ram tongues
Lamb tongues 200 grams
Peeled pistachios 100-150 grams
Onion 1 large head
Butter 30 grams
Remove skin from boiled lamb tongues and chop finely. Peel the onion, cut into small cubes, fry in butter until transparent, mix with pieces of tongue and chopped pistachios. Place the minced meat inside the shoulder blade before baking in the oven.
My comments
- Instead of lamb tongues, you can use pork or beef.
- You can use lamb kidneys for the filling.
- A third of the onion can be replaced with grated celery.
From quince
Quince 300 grams
Sugar 50-60 grams
Butter 20 grams
Olive oil 10 grams
White wine 80 grams
Peel the quince and cut into thin slices. Heat butter in olive oil. fry the quince on all sides, add sugar, cook together for 2 minutes, add wine. Simmer over low heat until the wine evaporates. Stuff the lamb before baking.
My comments
- You can add a little raisins to the quince.
- Instead of quince, you can use fragrant hard apples.
Lamb shoulder baked in the oven is an incredibly varied dish! Experiment with fillings and every time you will surprise your guests and family with new shades of taste of the wonderful textured meat that is lamb. As always, I will be grateful to everyone who shares their recipes for making lamb shoulder baked in the oven!
A wonderful tango to finish.
Maksim Mrvica - Tango In Ebony
Try to cook a lamb shoulder that tastes incomparable, and in the following recipes we will tell you in detail how to properly bake it in the oven.
How to cook lamb shoulder baked in the oven in foil - recipe
- fresh lamb shoulder – 1.3-1.5 kg;
- rosemary greens - 3 branches;
- pepper (black) – 2/3 teaspoon;
- salted soy sauce – 40 ml;
- lemon juice – 4 teaspoons;
- sunflower oil – 2 teaspoons.
We wash the spatula on all sides under running water and place it on the table for 10 minutes so that unnecessary liquid drips off. If there are large areas of fat on a piece of meat, then it is better to remove them using a sharp knife. Next, we make 6-8 indentations throughout the entire piece of fresh lamb.
Pour freshly squeezed lemon juice into a bowl with salted soy sauce. Stir everything and pour this wonderful mixture over the entire surface of the spatula and rub in. Next, season the meat evenly with aromatic pepper, and then apply finely chopped rosemary to the lamb and rub thoroughly. We spread food foil on the surface of the baking sheet, generously oil it, and then place a spatula and carefully cover it with the loose edges of the foil. Place the meat in the oven and bake at 200 degrees for 1 hour and 45 minutes, only 15 minutes before it’s ready, remove the top layer of foil so that the shoulder gets a crust.
How to deliciously cook lamb shoulder baked in the oven with vegetables?
- lamb (shoulder) – 1.6 kg;
- liquid honey – 3 tbsp. spoons;
- orange juice – 3 tbsp. spoons;
- classic soy sauce - 3 tbsp. spoons;
- fresh rosemary – 4 branches;
- medium potatoes – 6-8 pcs.;
- small carrots – 6-8 pcs.;
- kitchen salt - to taste;
- mixture of peppers - to taste.
Properly prepare the spatula for further cooking. Rub the meat very thoroughly in all bends with kitchen salt, and then crush it with a mixture of peppers.
In a small bowl, combine the juice squeezed from a fresh orange, classic soy sauce and liquid May honey. Stir and pour this mixture onto a piece of lamb (shoulder), and then sprinkle it with chopped rosemary.
Peel the potatoes and cut them into 2-3 wedges. After peeling the small carrots, leave them whole. Sprinkle the vegetables with salt and place them in a sleeve specially designed for baking. Next, we place a spatula here and, tying everything tightly, place it on a baking sheet and into the oven. Bake at 195 degrees for at least 2 hours, only 20 minutes before turning off, rip off the upper part of the sleeve with scissors.
Second courses
Description
Roasted lamb shoulder in the oven it turns out soft, tender and very tasty. We will cook it in foil, but if you wish, you can bake it in a sleeve. If you are preparing such a dish for the first time, it is better to strictly follow the step-by-step photo recipe. As a result, you will be able to make a very tasty meat delicacy at home, which you can pleasantly surprise both guests and loved ones.
Advice! How long does it take to bake a whole meal in the oven? Baking time in foil is approximately one and a half hours. If you want the meat to form a golden brown crust, it is advisable to subsequently remove the foil and bake the lamb for another twenty minutes.
So, if you also can’t wait to cook lamb in the oven at home, let’s get started. Follow the step-by-step photo instructions we offer - and you will definitely succeed, because the recipe is easy to learn.
The calorie content of lamb shoulder baked in the oven is 284 kilocalories per 100 grams. You can safely include this dish in your diet, because lamb is one of the best, healthiest and nutritious types of meat, and when baked it is especially tasty.
We wish you good luck in your culinary experiments at home!
Ingredients
Steps
Take a lamb shoulder, wash and dry. Then put it in a bowl. Add meat seasoning, salt, olive oil and thoroughly rub the lamb with spices.
Then add soy sauce. The resulting marinade should place the meat in the refrigerator for about 20-24 hours.
Then, in accordance with the step-by-step photo recipe, you need to peel the garlic, wash and dry it.
Remove the marinated meat from the refrigerator, make cuts in it and place garlic cloves in them.
Then take a baking sheet and line it with foil. Place the prepared lamb shoulder on top.
Send the food to bake in the oven at home. Baking temperature is 200-220 degrees, cooking time is one and a half hours. After this you need to unwrap the foil.
After the specified time, the lamb shoulder, baked in the oven at home according to the proposed recipe with step-by-step photos, is ready. Serve it on the table, complementing it with your favorite side dish, such as spaghetti, potatoes or vegetables. Bon appetit!
