Mutton leg baked in the oven

Many people do not like lamb for its peculiar smell. Although it is this meat that turns out to be fragrant, juicy, soft and very tasty. Of course, if you cook it correctly.

Lamb. Cooking details

If the chicken is good in itself and does not particularly need spicy herbs, then lamb reveals its unique flavor precisely because of its fragrant spices and spices.
What kind of spices they will be, the hostess decides on her own, based on her own preferences. But still you need to take into account the classic set of spices that are best suited to lamb: dill, garlic, mint, marjoram, rosemary, sage, dzhusay, savory, thyme, bay leaf, basil, thyme, oregano.
Lamb must always be marinated before baking. Moreover, the time of aging in the marinade depends on the age of the carcass: the older it is, the longer the meat is marinated. Sometimes marinating lasts for 2-3 days, but most often it lasts 8 hours.
For the preparation of marinade they use table vinegar, balsamic vinegar, lemon, wine (red and white), various spices and spices, olive oil, natural yogurt. Proportions create to taste.
Before marinating on the leg, several punctures must be made on each side so that the marinade penetrates deeper into the tissue.
Roasting time depends on the temperature in the oven. But you should always follow the rule: first, the meat is baked at a high temperature, so that a crust is formed on the surface, which “seals” the juice inside the piece of meat. Then reduce the temperature and bring the meat to readiness.
Lamb - fatty meat. Before baking, some of the fat is removed, because it is the meat that gives the peculiar smell that repels many. But if you remove all the fat, the meat will turn out lean and dry. Therefore, if the ham is lean, it is stuffed with lard.
Lamb leg (ham) is cooked both on the bone and completely without it, focusing on the taste of eaters.
The optimal weight of the lamb leg for baking is 2-2,5 kg together with the bone.
Ham is baked in open form, in the sleeve, in foil. But in any case, the leg of lamb should be covered with a golden crust. For this, at the end of its preparation it is freed from the shell (foil or sleeve) and brought to readiness.

Lamb leg baked with rosemary

Ingredients:

leg of lamb - 2, 5 kg;
rosemary - 2 twigs;
olive oil - 50 g;
garlic - 3 cloves;
lemon peel.

Preparation Method

The leg of lamb is processed by removing tendons and excess fat, washed.
Kept in selected marinade.
Dry with paper towel.
They make punctures in the leg, in which they stick rosemary, cut into pieces.
Mix the oil with minced garlic and zest. Rub the mixture with the leg.
Place it in a greased form and place in an oven heated to 220 ° C.
After 30 minutes, reduce the temperature to 170 ° C and continue baking for another 1, 5-2 hours, depending on the size of the leg and the age of the carcass.
Leave the meat in the oven for 15 minutes, and then take it out and cut it into portions.

Spiced leg of lamb

Ingredients:

leg of lamb - 1, 2 kg;
garlic - 5 cloves;
rosemary - 1/2 tsp;
peppercorns - 7-8;
olive oil - 150 g;
bitter mustard - 1 tsp;
lemon juice - 20 g;
thyme - 1 tsp;
bay leaf - 2 pcs.

Preparation Method

The leg of lamb is washed and dried with a towel.
All spices are ground in a blender and mixed with butter.
Meat is poured over with a mixture, pressed down with a yoke and left for 8 hours for pickling.
The leg is lightly dried and placed on a baking sheet, which is sent to an oven heated to 220 ° C.
After half an hour, the temperature is reduced to 180 ° C and the leg is cooked for another 1 hour and 15 minutes, periodically pouring marinade.
The finished dish is covered with foil and left for 10 minutes.

Lamb leg baked in the sleeve

Ingredients:

leg of lamb - 2 kg;
garlic - 4 cloves;
mustard with grains - 1 tbsp. l .;
wine vinegar - 1 tbsp. l .;
olive oil - 1 tbsp. l .;
salt - to taste.

Preparation Method

The prepared leg of lamb is washed and soaked with a paper towel.
For the marinade, mix all the spices.
Deep punctures are made in the leg and rubbed with marinade.
Place the leg in the sleeve and tie. Marinate 6-8 hours.
A leg in a sleeve is placed on a baking sheet and sent to an oven heated to 220 ° C for half an hour.
Then reduce the temperature to 180 ° C and bake the leg for another hour.
Take a baking sheet out of the oven, cut the sleeve along. In this form, continue baking for another half an hour until a ruddy crust appears.
Give the ham for 15 minutes and serve at the table.

Lamb leg baked in breadcrumbs

Ingredients:

leg of lamb - 2, 5 kg;
ground white crackers - 1 cup (250 ml);
olive oil - 200 ml;
chopped parsley - 3 tbsp. l .;
chopped dill - 3 tbsp. l .;
white wine - 50 g;
curry - 1 tsp;
garlic - 4 cloves;
salt - to taste.

Preparation Method

Prepare marinade from wine, oil (50 g), crushed garlic, curry and salt.
The legs are put in a bag, smeared with marinade and put in the fridge for 24 hours.
Take out a leg and pour it over with oil.
Mix the rusks with dill and parsley and generously roll their feet in them.
Put the foot on a baking sheet and send it to the oven heated to 220 ° C. After half an hour, the temperature is reduced to 180 ° C and the meat is baked for another 1, 5-2 hours.
Give the ham to lie down for 20 minutes and serve at the table.

Lamb leg baked with potatoes

Ingredients:

leg of lamb - 1, 5 kg;
rosemary - 3 sprigs;
new potatoes - 1 kg;
garlic - 3 cloves;
red wine - 50 ml;
olive oil - 50 mg;
salt - to taste;
ground black pepper - to taste.

Preparation Method

The prepared leg is dried, and several deep cuts are made on the skin.
Meat is stuffed with pieces of garlic, rubbed with salt, pepper and oiled.
Oiled baking sheet with butter, put rosemary. A leg is laid over the grass.
Bake lamb at 220 ° C for 30 minutes, constantly turning and pouring meat juice and wine.
Spread whole potatoes around the legs, salt, pepper and bake for another 15 minutes.
The temperature is reduced to 180 ° C and the leg is baked with potatoes until the meat is ready (about 1, 5 hours), not forgetting to water with the released juice.