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.
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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
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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.
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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.
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After 30 minutes in the oven. |
Make a big package of the tin and meat.
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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.
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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.
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The meat does not stick to the bone. |
Cut the lamb and serve it with something good.
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Awesome lamb and some wine. |
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