Baked mutton leg in the sleeve and other ways of cooking

Correctly cooked mutton meat has simply amazing taste. Moreover, if it is prepared in one piece and in the sleeve. It is thanks to baking in the sleeve that not only its real flavor and taste is preserved, but all the useful components are also preserved. Let's imagine several recipes for making leg lambs in the oven. From this dish, your whole family and guests will be delighted.

Baked mutton leg in the sleeve with herbs and wine

For preparation:

• leg of lamb;
• garlic;
• Dry red wine - 1 glass;
• Salt, rosemary dry, pepper, nutmeg.

First you need to take a leg of a sheep, wash it and clean it. Then make a cut with a knife and lard garlic. Lay the leg of the lamb in a large bowl and rub it with herbs, salt, pepper. Now put it in the sleeve for baking and before you tie another edge, you need to pour in a glass of wine. After that, close the second edge of the sleeve and let it brew for about an hour, while periodically turning the leg of the mutton. Then put in the oven for about an hour, depending on the weight. Count on that for 1 kg of meat is about one hour of baking. It turns out very tasty and aromatic thanks to garlic and herbs lamb leg. How to cook it in other ways - more on that.

Baked mutton leg in a sleeve with prunes

Composition:

• Prunes without pits - 0.4 kg;
• Leg of lamb - 2 kg;
• Salt, olive oil, pepper, ginger dry.

This recipe is also quite simple. The most important thing is to choose a good sheep leg weighing about two kilograms.

First you need to rub the meat with a mixture of garlic, salt, pepper, olive oil, ginger. Now we are looking for gaps in the leg, where you can put prunes. Then we put the leg into the sleeve and tie it well on both sides. Then we heat the oven to 185 degrees and place the meat on a baking tray. Bake for about an hour and a half. When the meat is ready, it is necessary to remove it and wait until hot steam comes out of the sleeve. And only then get it out of the sleeve. Served lamb in a hot form with prunes. The stunning taste of tender meat will surprise all your guests and family. Bon Appetit!

Baked lamb leg in a sleeve with garnish

For preparation:

• Leg of mutton - 1 piece.

For filling:

• Lard pork - about 320 g;
• Cot - 2 heads;
• Dry rosemary, thyme, salt.

For grinding:

• Pepper black and red ground, dry garlic, salt, rosemary, thyme;
• vegetable oil.

For garnish:

• Potatoes - 1.4 kg;
• Onions - 320 g;
• salt pepper;
• Red pepper - a couple of pieces;
• Vegetable oil.

Leg lamb should be ochshitit from the films, then rinse and dry with a paper towel. Then prepare the filling. To do this, it is necessary to cut the lard into cubes and place it in the dishes. Add the extruded heads of garlic, rosemary, salt, thyme and mix thoroughly. Then make small punctures in the leg with a knife and fill them with a mixture of fat and spices. Then squeeze the head of garlic, sprinkle it with pepper, salt, add rosemary, vegetable oil , thyme and mix everything well. The resulting mixture thoroughly rub the foot from all sides. Now cover it with foil and leave to marinate for a couple of hours. It is best to leave it overnight so that the baked leg of lamb in the sleeve is soft and fragrant.

While the mutton will be marinated, you should start cooking the side dish. First, you need to peel the potatoes and cut them into slices. Then pepper and salt, add butter and a couple of red peppers. To prevent the dish from getting very sharp, you do not need to cut the pepper, but put it in one piece. Now put the pickled leg in a sleeve on the baking sheet, and around put the potatoes. Tie both sides. Then make a couple of punctures with the help of a toothpick in the sleeve so that it does not rupture during preparation. Baked lamb leg in the sleeves is prepared at 210 degrees for several hours.

As you can see, the leg of lamb, the recipes of which are presented above, is prepared very simply. A dish is very, very tasty and nutritious!