Of the entire carcass, the leg of lamb has the least amount of fat, so for the first acquaintance with this meat, you can confidently choose it. When buying, you should pay attention to the color of the product: the fat should be as light as possible! If it is yellow, cook a lamb dish even in a slow cooker, even in the oven, but as a result, you will hardly be able to enjoy it because of the specific pungent smell. You can also pre-marinate the lamb before baking, you can use any marinade to your liking. Perhaps every housewife has her own proven method of marinating.
Secrets of Roasting a Lamb
- Delicate milk lamb meat has an ideal taste without a characteristic smell. But it is difficult to buy it (deficit), but it costs more than ordinary lamb. Therefore, your attention should be attracted to the meat of an animal up to 18 months old. You can determine it both by the light color of the fat, and by the gentle tone of the muscle fibers themselves. If they are saturated red, brown - the animal is old.
- Before cooking a leg of lamb in the oven, the recipe always calls for rinsing it in hot water.(this will wash off the dirt adhering to the surface layer of fat) and remove the maximum fat from the meat, leaving a thin, even layer of it throughout the piece. So you protect the dish from dryness. A good solution for how to cook a leg of lamb in the oven is to use a cooking sleeve or foil. So the lamb shank in the oven in foil will evenly fry in its own juice, while fat will flow out from an uncovered piece.
- If you want to keep the maximum juices in the dish, do not make punctures for stuffing meat. Through these cuts, the piece will lose more of the delicious juice than required.
- The time it takes to cook a leg depends on its weight. You can calculate it like this: for every kilogram of carcass, it takes 40 minutes in the oven and another plus 20 minutes in addition. If you have a cooking thermometer, it's even easier - set it to the thickest part of the piece. The temperature inside at 65 degrees is an indicator of the readiness of the dish.
- Rosemary will allow you to improve each recipe for cooking a leg of lamb in the oven. It is this spicy herb that blends perfectly with this meat. Be sure to add it when cooking lamb in a fresh piece (twigs) or dry.
- When the cooking time has passed, do not rush to cut the meat. The piece needs to stand for 20 minutes so that the juices inside it are evenly distributed. So you get a dish of perfect tenderness and high taste.
Recipe with aromatic herbs
This dish can be cooked in a sleeve or on a wire rack. A leg of lamb baked in the oven in a sleeve will turn out to be more juicy (as in the photo). And along with the meat on the grill, you can bake tasty potatoes at the same time.
So, you will need:
- lamb leg - weighing 2 kg;
- rosemary sprigs - 5 pcs.;
- dried juniper berries, Provence herbs, peppercorns;
- garlic - 10 cloves;
- olive oil;
- salt.
Cooking
- Grind dry spices into crumbs, mix with finely chopped garlic, rosemary and oil.
- Clean the leg from excess fat, rub with a fragrant mixture, sprinkle with salt.
- Wrap in a bag, refrigerate for 4-12 hours.
- A few hours before cooking, remove the leg from the refrigerator and let stand at room temperature.
- Lay on the wire rack, put in the oven, preheated to 230 °. Place a baking sheet below where the fat will drain. Pour some hot water into it, as well as a glass of white wine, which will give the dish a luxurious aroma.
- How long to bake a roll? Bake 10 minutes, turn over. Hold for another 10 minutes and lower the temperature to 180°.
- If you plan to serve the dish with potatoes, cut them into thin circles and place them in a baking dish under the wire rack, with a sprig of rosemary. It is baked in lamb fat and becomes amazingly tasty.
- After 1.5 hours, remove the leg from the oven, wrap it in foil and leave for 20 minutes. When the meat rests, it can be served at the table.
Recipe with vegetables
For a leg of lamb with vegetables baked in the oven, you can use various combinations of side dishes: eggplant, bell pepper, tomato. We offer a simple and tasty option with small potatoes (if young, you can leave them in their uniforms) and carrots.
You will need:
- lamb leg - 2 kg;
- garlic - 1 head;
- rosemary - needles from 5 branches;
- salt - Art. a spoon;
- black pepper - 2 teaspoons;
- potatoes - 900 g;
- carrots - 500 g;
- olive oil.
Cooking
- Rinse and dry the leg, rub it with pepper and salt. Stuff with garlic and rosemary. Leave in the refrigerator for 2 hours.
- Remove from the cold at least 1 hour before placing in the oven. In the form, put the potatoes with tubers, large pieces of carrots, grease them with olive oil, salt. Lay a leg of lamb on top.
- Preheat the oven to 200 °, bake for 25 minutes. Then you should lower the temperature to 160 °, and simmer the meat for a little over an hour.
During the cooking of the meat, a delicious juice is released, which you can use as an ideal sauce for a vegetable side dish. Cut the leg into thin slices and serve with vegetables.
The leg of lamb is prepared very simply, you just need to clean the meat well and marinate it. Cooking will not take much effort and time, and the result will pleasantly surprise you. What marinade and spices you choose for meat will depend on its final taste. Try to cook a leg of lamb baked in foil in the oven, this masterpiece is worthy of becoming the main dish on any holiday table! The honey-mustard marinade makes the meat incredibly juicy and soft, saturating it with an exquisite taste. Your guests will be delighted!
Taste Info Meat second courses
Ingredients
- Lamb leg - 3 kg;
- Mustard - 3 tbsp. l.;
- Honey - 3 tbsp. l.;
- Salt - 2 tbsp. l.;
- Dry ground garlic - 1 tsp;
- A mixture of ground peppers - 1 tsp;
- A handful of dry ground herbs (rosemary, thyme, coriander);
- Garlic - 1 head;
- Carrots - 2-3 pieces;
- Bow - 2 pcs.;
- Sweet pepper - 2 pcs.
How to cook roasted leg of lamb in foil in the oven marinated in honey mustard marinade
The first step is to prepare the leg of lamb. With a sharp sirloin knife, cut off all the fatty films on the surface of the meat. These casings can impart an unpleasant odor when baked. Then wash the leg of lamb in lukewarm water and pat dry with paper towels. 
For the marinade, take three tablespoons of honey and Russian mustard, ground garlic, a mixture of peppers and dry aromatic herbs. The latter can be replaced with a ready-made mixture for lamb or meat dishes. For herbs, try adding a pinch each of ground thyme, rosemary, and coriander. These spices will give the meat a divine flavor! 
Mix all marinade ingredients in a separate bowl and add salt. 
Now you need to marinate the leg of lamb for baking. Place the meat on a clean baking sheet or in a wide container. With your hands, carefully coat the entire surface of the lamb leg with the prepared marinade. Cover the meat with cling film and refrigerate for one hour. 
While the lamb is marinating, prepare the vegetables. Peel carrots, garlic and onions. Remove seeds and stalk from sweet peppers. Wash all vegetables and cut into large strips. 
Turn on the oven at 200° and let it heat up. Lamb leg can be stuffed with garlic and vegetables. To do this, make deep punctures over the entire surface of the meat with the tip of a knife. Insert garlic slices and carrot strips into the resulting cuts. 
Lay a sheet of foil on a clean baking sheet, and on it make a substrate of vegetables. If desired, you can add grapes, apple slices, prunes and dried apricots to them. Fruits will release juice, soaked in which, the meat will become even tastier. Sprinkle vegetables with dried herbs. If you have sprigs of rosemary or thyme, put them on a plate, they go well with lamb, giving a delicious aroma. 
Place the leg of lamb on top of the vegetables. 
Wrap the leg in foil so that there are no gaps left. Send to bake in a hot oven for 1.5 hours. 
After the specified time, carefully open the foil. A lot of juice has formed around the leg, pour it over the meat. Return the opened lamb to the oven and leave for another 20-30 minutes to get a crust. 
Serve the foil-wrapped leg of lamb hot or warm, whole, on a large platter. Leave the side dish of baked vegetables and arrange on plates, along with pieces of meat. Lamb goes well with fresh herbs, pita bread, spicy tomato sauce or adjika. Bon appetit to you and your guests! 
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Note to the owner:
- You can also use a roasting sleeve to cook a leg of lamb. Cut off a piece of the desired size and tie on one side. Spread the sleeve on the table, distribute the vegetables along its bottom, and put the leg of lamb on top. Tie on the other side, make a few holes with a toothpick and send to the oven.
- Together with lamb in the oven, you can bake potatoes. Peel it, cut into slices and arrange around the meat. Don't forget to salt! You can not peel the potatoes, but wash them well, using the hard side of the sponge. Then cut it into large slices, salt, pepper, add a little vegetable oil and chopped garlic, to taste. Mix well and spread around the meat. So you get a leg of lamb with potatoes in a rural way.
- Lamb can be marinated not only in honey-mustard sauce, there are many variations on this theme. I especially want to highlight the lemon marinade. In a saucepan, mix 0.5 liters of water with 1 tbsp. Sahara. Add a lemon cut into 6-8 parts, a large onion, grated, 5 bay leaves, 6-8 clove flowers and 1 tbsp. salt. Optionally, use spices: rosemary, zira, thyme, oregano. Put the mixture on the fire, bring to a boil and cook for another 15 minutes. Cool the marinade and pour over the meat. Place in refrigerator for at least 2 hours.
- The longer the meat is marinated, the tastier it is. Lamb is no exception. If possible, try to marinate it for at least 8 hours.
- Previously, we prepared a delicious recipe with rosemary and Provence herbs.
is a traditional dish in the East, but this juicy and aromatic dish is also popular in many other countries of the world. Not everyone loves tender lamb because of its specific smell, but here everything depends on proper preparation.
Lamb meat is valued for its beneficial properties and taste, it does not contain cholesterol and other harmful substances. The lamb, unlike cows and pigs, does not eat everything.
That is why the meat of the animal is incredibly tender and juicy, and also has quality.
There are many options for cooking lamb, ranging from soups, ending with rolls, cutlets, roasts. But the leg of lamb baked in foil is especially delicious.
The main guarantee of preparing a tasty and fragrant dish is the right meat. In the young, it is light, has a less pungent odor, and the bone on the cut is smooth with a one-time shade. Exactly, such a leg of lamb is best suited.
Before cooking, the ham must be removed from the refrigerator and left to warm up to room temperature.
Ingredients that will be needed in the preparation of our masterpiece:
- Lamb leg -1 piece
- Mustard with grains - 2.5 tablespoons
- Rosemary - half a teaspoon
- Coarse salt - 1 tablespoon
Spices - you can choose according to your own taste or use dried Provence herbs - half a teaspoon.
The next step: grease the prepared leg of lamb with mustard and put in the refrigerator for 4-5 hours. This will allow the meat to marinate well.
There are many marinade recipes. You can use a mixture of vinegar and water and soak lamb in it from 6 hours to a day. You can also soak the meat in kvass. For baking in a sleeve, dry wine is considered one of the best marinades, the meat should languish in it for at least 10 hours, adding onions, spices, bay leaves, black peppercorns and juniper berries.
Preheat the oven to 220 - 230 degrees. We wrap the leg very tightly in foil so that the juice does not flow out. If this is not done, the meat will turn out dry and tough. Place in the middle of a baking sheet lined with two layers of foil.
We send for 10 - 15 minutes to bake. To preserve juiciness, do not make punctures for stuffing, through which the piece will lose more juice.
Then lower the oven temperature to 170-180 degrees and leave for another 30 minutes.
We unfold the foil, pour over the meat with the released juice, wrap it back and send it to the oven for another 30 minutes.
Lamb is ready from the moment when the knife easily enters the meat, and clear juice flows from the cuts. Cooking time depends on its weight. It is calculated as follows: for 1 kg approximately 40 minutes in the oven (with a margin of 20 minutes).
If you have a cooking thermometer, place it in the thickest part of the piece, when its temperature reaches 65 degrees - the dish is ready.
When the ham is ready, do not rush to cut it. To evenly distribute the juice inside, the piece should stand for another 20 minutes. Then the leg of lamb baked in foil will be perfectly tender and have a high taste.
Delicate sauce for lamb
Garlic is needed - it needs to be peeled. Boil 2 cups of water. Put the pan with vegetable oil on a small fire. Gradually add flour well sifted through a sieve to hot fat.
Stir with a whisk for two minutes. The finished flour acquires a soft golden color. Pour boiling water into the pan in a thin stream, mix, and bring to a boil again. Then squeeze the garlic into a bowl.
- Squeeze out 2 tablespoons of juice and add to the mixture. Season to taste, then mix well. Reduce gas and leave on fire for another minute.
Cover the pan with a lid, but so that a gap remains. Then the pan is carefully covered with a lid, removed from the heat and left to brew for 7-8 minutes. carefully pour into saucepan.
In European countries, to a leg of lamb baked in
foil, prefer salsa verde sauce. For him
used:
- 1-1.5 garlic cloves
- 2 anchovy fillets
- 14 grams fresh parsley
- 10 grams fresh mint
- 1 tablespoon red vinegar
- 4 tablespoons olive oil
Combine all this and crumble in a food processor.
Following the English tradition, mint sauce or jelly with gravy is used for lamb, and it can also be served with red berry sauce. In order to prepare it use:
- 350 g (you can take red or black currants, cranberries, cherries, lingonberries both fresh and frozen)
- whole orange
- a few tablespoons of cheap cognac (maybe use brandy instead)
- half a teaspoon grated (both fresh and dry root is suitable)
- half a teaspoon of grated cloves (in the absence of grated, use 10 ordinary sticks)
- add sugar to taste
To prepare, you need to transfer the washed berries to the pan. Finely grate the whole on a grater. It is also added to a container with prepared berries. Add cloves. Leave on fire, boil, cook until the berries are completely softened.
As a rule, this happens in 5-10 minutes. After that, the pan must be removed from the gas and mashed with a fork. Add sugar to taste, pour in 1-2 tablespoons of alcohol. Stir the sugar until it is completely dissolved.
After the sauce has completely cooled, put it in the refrigerator for several hours. You can start preparing the sauce a couple of days before the holiday. It keeps well in the refrigerator.
We spread the finished lamb leg on a large serving dish, preferably round or oval, garnish by laying boiled and fresh vegetables in a circle, and serve.
Separately, you can prepare another type of side dish
We clean the potatoes, boil until half cooked. In order for the potatoes to have a more fragrant aroma, add garlic and bay leaf to the broth. Then we heat the pan, using two types of oil - butter and vegetable, Fry the potatoes in it until the color of a blush, add salt and pepper.
Cherries are also used as a side dish. The stalk is not removed from them, it remains for decoration. Skewers are inserted into the finished ham, and cherry tomatoes are planted on them.
In this form, the meat is sent to the oven for another 7-10 minutes, but no more, so that it does not become dry and tough.
Decorated with lamb leg, baked in the oven in foil to taste, using fresh - onions, dill, parsley, basil. The lamb bone is wrapped in white paper.
This dish will be the main dish of the evening. Dry red wine goes well with these types of dishes. A detailed recipe for baked lamb leg - in the video:
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.
Unless the leg of lamb recipe calls 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 spices 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 meat has been highly valued since ancient times. Time passes, but it still remains one of the most popular types of meat.
So, there are many recipes for cooking lamb: it can be fried in a pan or charcoal, boiled, baked in the oven or cooked in a tandoor.
However, in order for the lamb dish to turn out to be truly tasty, before proceeding with the direct cooking process, it should be marinated.
How to marinate lamb leg? What marinade ingredients do you use? You will learn more about this from our material.
Composition and characteristics of meat
First of all, it should be noted that lamb meat is a rather high-calorie product. So, there are about 300 kilocalories per 100 grams. This fact should be taken into account by people who are on diets, as well as those who want to lose extra pounds, adhere to a healthy lifestyle and proper nutrition.
In addition, meat contains quite a lot of cholesterol. Therefore, people who already suffer from a high content of this substance in the blood should refrain from eating lamb.
It should also be noted that per 100 grams of the product there are 9 grams of saturated fat and 25 grams of protein (carbohydrates are completely absent in the composition).
As for useful vitamins and microelements, in the composition of lamb you will find substances such as: vitamins A, D, C, as well as B vitamins, calcium, iron, magnesium and other components.
It is important to take into account the fact that this type of meat is quite difficult for the human digestive system. Therefore, it is not recommended for young children and the elderly.
marinade recipes
There are a wide variety of ways to marinate meat. Consider the most popular of them.
Wine
To prepare this marinade, you will need 500 milliliters of white wine, a few cloves of garlic, vegetable oil, salt, rosemary, oregano and thyme.
Important! Do not worry about the fact that the marinade contains alcohol. During the cooking process, it will completely evaporate, so the baked pork marinated according to this recipe can be consumed by both drivers and minors.
So, having mixed all the above ingredients with a leg of lamb, you need to leave the meat for several hours (if possible, overnight). Lamb marinated according to this recipe after cooking will be insanely tender and soft.
Citric
In order to marinate the leg in this way, you need to take a lemon (you only need lemon juice), vegetable oil, garlic (it should be passed through a garlic press in advance), rosemary and salt.
Washed and dried meat should be put in a deep container, and then thoroughly greased with marinade and, covering the container with cling film, refrigerate for 12 hours.
tomato
The following products should be prepared: fresh tomatoes (they must be cut into slices), garlic (cut into slices), onions (cut into rings) and red allspice.
Put the tomatoes on the bottom of a deep container. Grate the leg of lamb with garlic and onion, sprinkle with allspice red pepper and lay on the tomatoes. Place another layer of tomatoes on top of the meat. Leave to marinate in the refrigerator overnight.
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