I have found a technique to slow cook a lamb in the oven that I like. It was at
Hugh I read about it first. Later, I will experiment more with the meat of other animals.
It is actually very simple and straightforward. Set the lamb in a hot oven, 220 degrees, for 30 minutes to give it some color and texture. Remove the meat after 30 minutes, add 2 glasses of liquid in the pan and cover everything with aluminum foil and set it in the oven for 6 hours at 120 degrees.
Once this is done, it is very tender and juicy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_atNzn1b9UcYuFdqTe0sfoGgn6K76sOtYmbPABpO15R0TQBcCF_Ib9PP9yDenENHgzjhvi_S3iS6u6sEZxGhJx87_WPPSB-mvgP-vSgZ0HHWDKsCCsZMm3Lvp1gOKpFxHnRLg79uDuf0/s400/IMG_2110.JPG) |
Succulent lamb. |
To give the lamb a little more flavor I put on a spice paste which I rub into lamb shoulder in. The ingredients I used this time for the paste were these:
- garlic
- rosemary
- thyme
- chili
- salt
- pepper
- lemonade
- honey
- A little oil
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrk2hbWJ3Zkd-Lff4fjkIXZ0MT5Fjj3fOnf_HV77Yd6hrlTZZmxtCC-QhL6ftcEagcok1mANkA1gu9NQ4g3LNptRlVjJMsgW4nHKSsqIczaT81EVCZaFL2Og6iMuSHga9jcl0I-54QFw/s400/IMG_2071.JPG) |
Some seasoning. |
Cut small slits in the lamb, only 1-2 mm deep, with a sharp knife and rub half of the spice paste on the lamb. Put the lamb in the oven for 30 minutes on 220 degrees Celsius.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSwQR2svN24qOurHIQm4D1M4cuv5FytX4FrC3rJURSYSvHqUEqmaQ82GWttnuK-AhXlFTy1NB_2rQzzzj35MHyzE0kWvwFuUd-2z8B540ZyY67eEXiGCMsEULSAeBTOGrd59tPuZ6YQU/s400/IMG_2072.JPG) |
Cut and rubbed shoulder of lamb. |
Use the second half of the spice paste after 30 minutes. Add 2 glasses of water into the tin and cover everything in aluminum foil and return to the oven at 120 degrees Celsius.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fr0O3Jprpc1tR4eKhV867SaS0AnXHmSuCvlGQf89OSy0zgXkEH93MLr9EiDLzS6eN1q1nC5V16dsuBDyNVFYyp-a6NJQCxGuokLzB2qe4BKxAfuGydK_tT09imwuxeQ7pj-1zLM3kI8/s400/IMG_2079.JPG) |
After 30 minutes in the oven. |
Make a big package of the tin and meat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPZvwot5_494T1YxKhkCYiBy6wPRdcuRK07CXpVyGOMqb7JnaegHNXtowNVrokq5xE6HuXDBKuur3VGZor7NhqWDx3EOcH7BVksD35EdxpDb8oEMwbwrFfa36bZ_IhRE1pfRC-6hIRV8/s400/IMG_2081.JPG) |
A big package. |
Do something else for 6 hours, or at least 5 hours, and use the last one to do some good accessories for the lamb.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXsHueqbhVoew9jmvFEs4tk9oUHTbLxyZnGVPQlWPH98HE1DrSY5aEuHgkSpBpxbL7TpLuY9ggstHAgW3FOyD5SzrW4_xWf3J1YbbYAKM-1z3NIum7Q9cC15SMoAUKa37yfMezFZ5Eqo/s400/IMG_2105.JPG) |
After 6 hours further. |
The meat comes away easily from the bone, so it does not matter that this lamb shoulder has some big bones in it from the beginning.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtLGH49fZtn7mWDxCIkN_-ohYJ9STzhjefBwmWGVif057Cpkpyq6d1_CiwswnqtmKeUN2JRFbHZKPAmBduqyamxJmDYSXuRxSFB0ahIK_FrqqXLGl7RHBGfHPRHZr9Oq-K33wNwJLNfQ/s400/IMG_2108.JPG) |
The meat does not stick to the bone. |
Cut the lamb and serve it with something good.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkbltKsLTFjMzwhld6E6nM3-NbePhblxLO3zmate5JiWs1NOTwLYXepEtBbKSqZ3uId6TBzAE7VKjQ5jTvVdd1bNP4-lG_PbJh-4TUPye5LNeOd5m__7eaBwOO6_gjrjfVLrcyTxK8wo/s400/IMG_2109.JPG) |
Awesome lamb and some wine. |
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