Tricks for the perfect lamb from the oven – Easter was never tastier – life

Young lamb is one of our favorite spring friends, but also an unavoidable part Easter tables. But if you think it’s For preparation of perfectly baked lambs neededWe are here to change your opinion.

The roasted lamb is also excellent from the oven, and with several tricks, you will know not only how it is best to bake, but also how to choose the most delicious piece of lamb, it writes Miss7.

Young Lamb – How to choose the best piece?

Under the lamb, we mean the meat of an animal between 3 months and a year. If we say a young lamb, then it’s an animal under 3 months.

When choosing meat for baked lamb It is important to know that the lamb is a light-crowned color, while the meat is of older animals dark red. The fat tissue of baking lambs must be white, not yellow. The meat is a gentle structure and unlike the meat of older animals, it is not streaked with fat.

The taste and fragrance of baked lamb significantly affects the age of the animal, gender, annual age and nutrition. The lamb is best from January to June and the one that reached weight between 12 and 15 kg.

It is also known that the baking lamb is fed aromatic plants, and the one that swelled near the sea – the best quality.

Lamb Baked in the oven – just like below the hall

If you decide to bake in the lamb, you need to wash it and dry well with a cloth before roasting, so fine enough. The lamb then overflows with hot oil and put in an oven, and a good idea is to marinate the lamb before baking.

In addition to softening meat and give aroma, marinades can remove the characteristic smell of lamb that is strongly expressed in the meat of older copies. Lamb spread with oil and spices as desired, such as garlic, lemon, rosemary, motherhyscreen and mint, and allow to stand overnight or at least a few hours before baking.

In addition to the marinade, you can manify the meat with a white lamb for more floating lambs, and bacon and rosemary pieces. The lamb is baked at a temperature between 180 and 200 degrees, for 20 minutes for every 0.5 kg of meat.

While the lamb should often be poured over with its own baking juice, and if there is enough water, a little water is added.

As you do not dry up, you can cover the lamb to a refractory lid or foil to be removed half a baking. You can add a potato with a roasted lamb or half a baking or after removing finished meat.

Potatoes were baked in fat in which the meat was absorbed by fine juices and aromas. In addition to potatoes, lamb is ideally agreed with cooked peas and carrots. Please see a detailed recipe:

A recipe for the lamb from the oven

Preparation time: 15 minutes

Baking time: 100 minutes

Number of servings: 10

Preparation weight: Medium

Ingredients:

• Lamb: 2.5 kg
• Potatoes: 1.5 kg
• Garlic: 4 Chennas
• Onions: 2 heads
• Rosemary: 1 twig
• Olive oil: 150 ml
• Black Pepper: 1.5 teaspoon
• So: 3 teaspoons
• Water

Preparation:

1. In Avan, protect the four women’s garlic, half a twig of rosemary, salt and pepper, and add 150 ml of olive oil.
2. Wash the lamb first, so dry with paper towels. Sprinkle the salt and rub well.
3. Add a prepared mixture of spices and oils to the lamb, and spoil the meat thoroughly. Allow to stand at least 3 hours.
4. Heat the oven to 200 degrees Celsius, and place the bracket and the lamb decapitated in the baking tray. Add about 150 ml of water, cover with aluminum foil and place it is baked for half an hour.
5. After half an hour, take off the foil, turn the meat and pour it with baking juices. Cover again with foil and put it to bake another half hour. After that, turn the meat again, pour it over with baking juices and add some more water. Bake another half hour to 40 minutes.
6. While the meat is baked, cook the potatoes. About 10 minutes before the meat is almost, add potatoes, rosemary, garlic, salt, and pepper, as well as some more water. Bake without foil until the meat and potatoes are nicely damaged.
7. Leave meat before cutting and serving to stand for at least 10 minutes.
8. Serve with your favorite salad and enjoy. Pleasant!