How to prepare a mutton scoop baked in the oven

The shoulder blade is, in fact, the front leg of a lamb, which is ideal for meat quality for cooking, stewing, and frying and baking entirely in kind. These options are best suited for the meat to maximize its taste. It is quite easy to prepare a lamb's shoulder-blade, baked in the oven. The meat is juicy, very tender and easily lagged behind the bone. You can make such a masterpiece in many ways.

Lamb and spice strength

To begin with, you can try the easiest option, which does not require much effort. All the main work should be done specially selected condiments. In this case, you can use the products of the African company NOMU. These spices, produced in South Africa, give the finished product a slight sharpness, a piquant taste and an absolutely unique smell. For work, you need a ram barrel (better lamb), a large salt, 1-2 tablespoons vegetable oil, freshly ground pepper black, a pair of rosemary sprigs and NOMU spices.

A simple process is as follows:

1. Pour oil into the bowl. Add the seasoning with pepper, mix everything and set aside.
2. Meat well salt, and then from all sides to cover with a prepared aromatic mixture.
3. Piece of lamb to lay on a baking sheet, and on top of it to put the branches of rosemary.
4. Protect the tin plate tightly with foil, so that the meat is well baked, and send it to the oven, heated to 200-210 degrees, for 20 minutes. Then lower the temperature to 180 degrees and continue cooking for an hour and a half.

Lamb's shoulder-blade, baked in the oven in this way, turns out very tasty. The dish looks spectacular on the table and is ideal for a festive menu.

Lamb in a wonderful sleeve

For fast and more convenient cooking, there are a number of special adaptations. For example, the baking sleeve allows you to significantly reduce the time spent in the oven. This technique is often used by cooks to prepare meat dishes. So, a lamb's shoulder-blade, baked in the oven with the help of a sleeve, will be ready literally for 1 ½ hours. You will need the following products: 0.8 kilograms of mutton (scapula), 3 tablespoons of vegetable oil, a small head of garlic, a bunch of fresh mint, a little pepper and salt.

All is prepared literally in several ways:

1. In a separate small bowl, combine the oil, crushed garlic, crushed mint, pepper and salt.
2. The resulting mixture to cover the meat, put it in a sleeve and send it to the oven for one hour at 180 degrees. After that, make an incision on the sleeve and leave the meat to bake for another 30 minutes. This is done in order for a characteristic crust to form on the surface.

Now the lamb's shoulder-blade, baked in the oven, is ready. It can be safely laid out on a dish, decorated and served on the table.

The magic of fragrant herbs

For a festive dinner or any other celebration is ideal as a main meat dish lamb's shoulder blade. Recipes for its preparation can be very different. Do not forget that lamb itself has a characteristic smell. But in the process of cooking it can easily be killed with the help of specially selected seasonings. For this, pepper, rosemary, ginger, marjoram or thyme are perfect. One of the options for the preparation of the scapula provides for the presence of the following products: for 1 whole sheep's shoulder half a glass of any vegetable oil, 2 cloves of garlic, a bunch of rosemary, 35 grams of ground red and 5 grams of fragrant pepper, 10 grams of salt and laurel.

Preparation begins with meat:

1. Mutton slightly chop off the bone (without dividing portion by section) into several parts.
2. Prepare a special marinade, mixing the butter with pepper and garlic. Cover them with meat and put it in the refrigerator for a day.
3. The next day, add salt, add herbs and bake in the oven at 180 degrees for 90 minutes. That the meat is not dry, it should be periodically poured with juice, which was formed during baking, or wine.

It turns out a very delicate and delicious sheep's shoulder blade. Recipes for its preparation in the oven are usually different between the chosen spices or the time that was spent on the preliminary preparation of the products.

Original version

A good specialist can teach how to make a lamb shovel using the same raw materials (meat, garlic, pepper, salt, butter and condiments). In addition, only an installation for grilling and 1 lemon will be required. The initial stage of the process practically repeats already known variants. It is necessary to prepare marinade from the original ingredients (except salt). It should be used later. In a fragrant mixture, a piece of mutton should lie for at least 6 hours. You can leave it in the refrigerator in this condition for the night. The next day it will be necessary to get meat and let it warm up to room temperature. And during this time you should prepare a brazier. Coals should be sufficiently heated so that the meat can be well roasted. Then each piece of mutton should be salted and spread out on a grate. Fry meat is usually about 30 minutes. You must constantly monitor the cooking process. If the meat is very fat, then droplets of melted fat can get on the coals. Do not allow an open flame in the grill. To do this, you should always have a bottle of water at hand. Ready meat can immediately be laid out on plates and served guests. As a side dish, any greens and vegetables are suitable.

Secrets of baking

Any hostess always wants to impress friends with her culinary skills. This can help the lamb's shoulder blade in the foil. The dish looks very impressive on the table and tastes worthy of the highest praise. And for cooking you need only a lobster of lamb, salt, 100 grams of mustard dining room and seasoning (basil, celery, cloves, oregano).

Cooking should be as follows:

1. Meat thoroughly grate seasonings and cover with mustard top. Mustard in this case acts as a marinade. In this condition, a piece of lamb should lie for about 20 minutes. This time will be enough to prepare the meat for further cooking.
2. Then the spatula should be wrapped tightly in foil and put in the oven for 1 hour. If the temperature is less than 180 degrees, then the time can be increased by 30-40 minutes.

Now the finished product is left only to put on a dish, sprinkle lightly with lemon juice and serve. The garnish can be prepared separately or limited to fresh garden greens.