Lamb in the oven often acts as a holiday dish, as it always looks very appetizing and, even while cooking, spreads a delicious aroma throughout the house. With the right marinade and baking method, the meat turns out very tender, soft and juicy.. In this case, you can use sirloin, ribs, and lamb on the bone.

The downside of lamb is its specific smell, which many may find unpleasant. They get rid of it with a large number of spices, such as cumin, rosemary, cilantro, oregano, etc. A properly selected marinade can also help the cook. It often uses red wine, vegetable oil, chopped garlic, etc. How to marinate lamb most often depends on the method of its further preparation.

Also, many may be wary of how long to bake lamb in the oven. To ensure that the meat is juicy and well-done, it is cooked for almost 2 hours.. You can shorten the cooking time by cutting the lamb into small pieces, or frying it a little before baking.

Lamb can be baked in the oven in small pieces or as a whole steak. It is used to make kebabs, cutlets, rolls, sausages, etc. To do this, you can use foil, pots, skewers or a baking sleeve. Vegetables, mushrooms, various cereals, herbs, broths and sauces are added to the meat.

Secrets to cooking perfect lamb in the oven

Lamb in the oven retains its juice best, which makes the meat amazingly soft and literally melting in your mouth. If you supplement it with vegetables, then all the ingredients will exchange flavors and turn into a real royal dish. For those who don't know yet, how to cook lamb in the oven, the following culinary secrets from professional chefs will help:

Secret No. 1. While cooking in the oven, fat will accumulate at the bottom of the pan. You should periodically water the meat with this liquid to prevent it from becoming dry.

Secret No. 2. If the meat itself is not fatty enough to produce juice, you should add a little purified water or dry red wine (about half a glass) to the baking sheet.

Secret No. 3. You can check the readiness of the beef using a toothpick by inserting it into each piece one by one. If the meat is still raw, you will see red or pink juice.

Secret No. 4. To prevent the dish from being spoiled by an unpleasant aroma, it is better to opt for young lamb (lamb meat).

Secret No. 5. You can get rid of the specific smell of lamb by boiling it a little before preparing the main dish.

Thanks to the marinade of red wine and spices, the lamb turns out incredibly aromatic and juicy. The finished dish is served to the table in one piece, which looks very festive and appetizing. At the same time, foil allows you to bake the meat evenly and best reveal its taste. After removing the foil, the lamb should be periodically basted with the juice that forms in the pan.

Ingredients:

• 900 g lamb (pulp);
• 1 onion;
• 3 carrots;
• 1 sprig of rosemary;
• 100 ml sweet red wine;
• 1 tsp. caraway;
• 1 tsp. rose pepper;
• 2 tsp. coriander;
• Salt pepper.

Cooking method:

1. Place coriander, rose pepper and cumin in a mortar and grind thoroughly.
2. Add salt and ground black pepper to the crushed spices.
3. Rinse the lamb and dry it with napkins, rub with a mixture of spices on all sides.
4. Break the rosemary into several small sprigs and insert into the meat.
5. Transfer the lamb pulp to a deep plate and pour over the red wine.
6. Cover the plate with the prepared meat with cling film and leave in the refrigerator for 2 hours.
7. Cut the carrots into large cubes, the onion into half rings.
8. Place the vegetables in the bottom of the baking dish and place the lamb on top.
9. Pour the remaining marinade over everything and wrap the pan tightly with foil.
10. Bake the meat for an hour and a half at 220 degrees.
11. Remove the foil and continue cooking for another 30 minutes, reducing the temperature to 180 degrees.

Interesting from the network

Lamb with prunes can often be found on the menu of Ukrainian cuisine. This dried fruit gives the meat a special piquant taste and aroma. It will be most pronounced if you cook the dish in a pot. The potatoes will also turn out very tasty and soft, saturated with meat gravy and garlic. The dish is suitable for both a home meal and any celebration.

Ingredients:

• 900 g lamb on the bone;
• 12 pcs. prunes;
• 2 potatoes;
• 1 onion;
• 4 cloves of garlic;
• Greenery;
• Salt pepper.

Cooking method:

1. Rinse the meat and separate it from the bone, remove veins and excess fat.
2. Place the bones in a saucepan with cold water and bring it to a boil.
3. Remove the foam from the broth and add a bay leaf to it, cook for 40 minutes over low heat.
4. At the end of cooking, salt the contents of the saucepan to taste.
5. Cut the lamb and potatoes into cubes, the onion into half rings, and the prunes into small pieces.
6. Heat a small amount of oil in a frying pan and fry the meat until golden brown.
7. Transfer the lamb to a plate, add onion in its place and fry until soft.
8. Distribute all ingredients into ceramic pots, add garlic to each.
9. Pour the contents of the pots with meat broth, cover with lids and place in a cold oven.
10. Bake the dish at 180 degrees for 2 hours.
11. Garnish the finished dish with finely chopped herbs (parsley, dill).

Lamb ribs in the oven according to this recipe will turn out juicy and soft, and vegetables will be an excellent side dish for this meat delicacy. It is important to cut the lamb so that each serving piece has a bone. It is better to cut vegetables into large pieces so that they retain more juice and do not lose their shape during baking.

Ingredients:

• 1 kg lamb ribs;
• 2 onions;
• 2 kg of potatoes;
• 3 tbsp. l. vegetable oil;
• 3 bay leaves;
• 2 pinches of oregano;
• Spices for meat;
• Salt pepper.

Cooking method:

1. Wash and dry the lamb, cut into 2 cm portions.
2. Thoroughly rub each piece with salt, meat spices and ground pepper, leave for 15 minutes.
3. Cut the potatoes into thick slices (no thinner than 1 cm wide).
4. Chop the onion into large half rings or strips.
5. Place the onions and potatoes in a separate plate, lightly salt and mix.
6. Grease a baking dish generously with vegetable oil and place vegetables on it in an even layer.
7. Place pieces of lamb on top of the onions and potatoes, sprinkle the dish with oregano.
8. Insert a bay leaf in several places between the meat and vegetables.
9. Bake lamb ribs with potatoes at 200 degrees for 45 minutes.
10. Once ready, leave the pan with the lamb at room temperature for 5-10 minutes.

When baked in a sleeve, the lamb fat and vegetable juices remain inside, allowing the meat to slowly simmer in this gravy. This cooking method gives you 100% confidence that the dish will turn out juicy and rich. The composition of vegetables can be changed at your discretion, increasing or decreasing the amount of one or another ingredient.

Ingredients:

• 1 kg lamb;
• 1 eggplant;
• 2 tomatoes;
• 1 zucchini;
• 150 g leek;
• 2 bell peppers;
• 1 pinch of thyme;
• 3 tbsp. l. vegetable oil;
• 3 cloves of garlic;
• Salt pepper.

Cooking method:

1. Cut the onion into small rings, the bell pepper into strips, and the remaining vegetables into cubes.
2. Mix all the vegetables in one deep plate, season to taste and stir.
3. Transfer the resulting mixture into a baking bag.
4. In a separate bowl, combine vegetable oil, thyme, chopped garlic, salt and pepper.
5. Coat the lamb with the resulting marinade on all sides and place on a bed of vegetables.
6. Tie the sleeve, place on a baking sheet and bake the dish for 1 hour 30 minutes in an oven preheated to 180 degrees.

Now you know how to cook lamb baked in the oven according to a recipe with a photo. Bon appetit!

Lamb, as you know, is very tasty, dietary and even to some extent delicacy meat. But not every housewife will decide to serve it on the table. Firstly, because of the specific smell, which not every guest will like. Secondly, not everyone will decide to cook such meat, believing that the process will take a lot of time and take a lot of effort. Both housewives make mistakes. Lamb in the oven is a dish that is ideal for a festive table and is absolutely quick to prepare. The meat turns out to be the most tender.

So, on the agenda is lamb in foil, baked in the oven. A step-by-step recipe with photos is attached. Shall we begin?

Ingredients

The most important ingredient is, of course, lamb. A leg baked in the oven (in foil) and served on lettuce leaves will look amazing on the table and taste perfect. But you can use ribs, brisket or other parts. In total we need one kilogram of meat.

Also, in order to cook delicious lamb in foil in the oven, you will need two or three large onions, salt and ground pepper to taste, a small bunch of seedless grapes, Caucasian herbs (if they are not available, you can use any spices for meat that you like).

Stage 1. Preparing the meat

As with any recipe that involves meat, advance preparation plays an important role in cooking lamb. The piece should be washed and soaked for a couple of hours in lightly salted water. During this manipulation, all unnecessary and excess blood will disappear, and the specific smell, so disliked by many, will disappear. The meat will become softer and more tender, and will be salted. After the lamb has taken a salt bath, there is no need to rinse it; just dry it with a paper towel.

Stage 2. Spices

Let's move on to preparing the meat for baking. It is important to note that cooking any dish in foil is a quick and simple process. This material often saves housewives from wasting time on cooking. Lamb in foil baked in the oven, a recipe with a photo of which we provide today, is no exception to the rule.

But before you put a piece of meat in foil and bake, it should be thoroughly seasoned with spices. Caucasian ones are best suited for our recipe. They can be purchased at any specialized store. If you cook lamb in foil, baked in the oven, so to speak, in a hurry, and you don’t have the necessary spices on hand, it’s okay. Take regular ground allspice or a mixture of peppers, some herbs (you'll definitely find them in the refrigerator), turmeric or curry for a nice color.

Stage 3. Marinating

It is better to marinate any meat before cooking, especially lamb. Before marinating, we advise you to finely chop the onions and use them as a “bedding” and “blanket” for the meat. We put part of the onion in a bowl, put the meat on top and cover it with a “blanket” of the remaining vegetable.

In this form, the lamb should marinate in the refrigerator for three to four hours. If you don’t have much time, then an hour is enough, but ideally, the more, the better, because the juicier and more tender the meat will be.

Stage 4. Grapes

The tart and sweetish taste of grapes plays an important role in the recipe “Lamb in foil, baked in the oven.” Experts advise taking black or green, seedless, so as not to spend a lot of time cutting this product.

So, a bunch of grapes must be washed and disassembled into their component parts. Each berry needs to be cut in half. The work is painstaking, but it is really worth the time spent and will subsequently have a good effect on the overall taste of the dish.

Stage 5. Foil to the rescue

Let's start assembling the baking dish. Place lamb marinated with onions on a large piece of foil (don’t feel sorry for it), and place grape slices on top. An important point is sealing the foil.

Make sure that the meat is carefully “wrapped” so that there are no gaps or tears in the material. This is done so that during cooking the lamb does not dry out and is well baked.

Stage 6. Oven

The oven should be prepared and preheated in advance (up to 200 degrees). How much foil? It will not take as much time to prepare this dish as many housewives think. If you wrap the meat well in foil, it will be cooked in forty to fifty minutes.

Of course, a lot depends on the time of marinating the meat, on the type of meat you decide to use for the recipe and, of course, on the operation of the oven itself.

Stage 7. Submission

There are several options here. If you want to serve lamb in a piece for each guest, you will have to bake each piece in separate foil. But a more economical option would be the “one piece” option, which you later, before serving, simply cut into portions and serve on one plate. You can decorate it with a beautiful green lettuce leaf.

Lamb with potatoes

When you want to save time and serve meat immediately with a side dish, then lamb in foil, baked in the oven with potatoes, will be just a godsend. For this recipe you will need: half a kilogram of lamb, one small carrot, four to six large potatoes, a pinch of raisins and the same amount of prunes, half a glass of red wine, spices to taste.

For this recipe, experts advise using a large piece of tenderloin. It should be washed and small cuts made on the top. Place small slices of carrots into these holes. Then salt, pepper and rub the meat with spices or fragrant dry herbs.

Peel the potatoes and cut them into slices. Place foil on a baking sheet. Place potato slices on it, then place prunes and meat on top. Then add a pinch of raisins, pour wine over them and close the foil tightly, as in the first recipe. Remember, the more tightly the meat is covered with foil, the better it will bake.

According to this recipe, the oven should be heated to 160 -170 degrees. The cooking time will be longer, but the results will be worth the wait. One hour has passed and the meat can be removed from the oven.

The advantage of this recipe is that the meat is already combined with a delicious side dish. During cooking, potatoes are soaked in juice, saturated with wine and fruit aromas, and become soft and crumbly.

Lamb with honey

As you already understand, lamb is a meat that goes amazingly with sweet additional ingredients, be it carrots, raisins, prunes. Honey is no exception.

We offer you a quick and simple recipe. Lamb in foil baked in the oven with honey will surely please your family and friends. To prepare, take: half a kilo of lamb, four tablespoons of honey, a sprig of rosemary, a couple of tablespoons of mustard, ground pepper, salt, lemon juice (1-2 teaspoons), 3 cloves of garlic.

The main point in this recipe is marinating the meat. This procedure takes quite a lot of time, so prepare the marinade in the evening, and the next day cook the meat. Before marinating, the meat, as usual, is thoroughly washed under running water and wiped with a dry cloth.

Prepare the marinade. Mix lemon juice, honey and mustard in a small bowl. Add honey, salt, pepper and spices. Throw in a sprig of rosemary and season with chopped garlic. The meat should spend at least 10-12 hours in this marinade. The longer the meat is marinated, the better and faster it will cook. Marinate the piece the night before, put it in the refrigerator, and you can cook it the next morning.

After the meat has been marinated, you can prepare the oven. Preheat it to 200 degrees. Place a piece of foil on a baking sheet and place the meat there. You can pour the remaining marinade on top. Wrap tightly and bake in the oven for 50-60 minutes. Five minutes before it’s ready, you can remove the baking sheet, open the foil a little and put it back in the oven for another ten minutes. After such manipulations, the meat inside will be tender and juicy, and a golden honey crust will form on top.

Sauces for baked lamb

Lamb baked in the oven is already an exquisite and festive dish. But if you want to surprise and delight your guests even more, then serve in addition an original sauce - mint, garlic or cranberry.

But we offer an even more unusual option - orange and wine. To prepare it you will need: a glass of red wine, one large orange, several cloves of garlic, one large onion, a pinch of dry thyme and rosemary, one tablespoon of melted honey, a couple of tablespoons of vegetable oil.

Pour a little oil for frying into a frying pan and place finely chopped onion there. Saute, gradually add other ingredients: chopped garlic, freshly squeezed orange juice, dry herbs, spices. Pour a glass of red wine and simmer it all over low heat. The readiness of the sauce is checked by its thickness. As soon as the total mass of liquid decreases by 2-3 times, the sauce is ready. Bon appetit!

Oven-baked leg of lamb is perfect as the main dish of a family dinner or celebration. Contrary to the fears of some housewives, by choosing and buying a good lamb ham, you can cook it at home quickly and easily. Moreover, the cost of purchasing meat will be completely justified - the food will be satisfying, healthy, and it will look original and non-trivial on the table. Therefore, this time we bring to your attention a recipe for lamb that melts in your mouth.

"Free" meat

The main ingredient - ham - is better to buy at the market. The most delicious, of course, is the meat of a young animal. It is bright (not dark!) red in color, with white fat resembling wax, without an unpleasant odor. Yellow fat, large joints, dark red meat are the main signs of an elderly lamb. Many gourmets value lamb not only for its excellent gastronomic and dietary characteristics. Sheep are considered to be almost the only animals that do not live in a stall, which means they are fed only on natural pasture - during grazing.

By the way, when buying meat, pay attention to the layer of fat; if it is even, and quite dense, thick, then the animal has actually lived its life with dignity - it was properly kept and well fed. You should not purchase lamb that has been thawed and frozen again by unscrupulous sellers. You can check this by pressing on the pulp. If ichor appeared in the resulting hole, the product was frozen several times. There will be no indentations on fresh meat, much less blood.

Spices for marinade

So, here is the actual recipe for baked lamb in the oven: medium-sized leg - 1 piece weighing about one and a half kilograms, 2 small but terribly hot chili peppers, 2-3 large onions, a head of garlic, a teaspoon of cumin, coriander, salt, soy sauce, a little olive oil.

You also need a little ginger. According to the recipe, you can cut 5-6 slices from a fresh (not dried) root with a knife. First, wash and cut the “evil” chili peppers, put them in a mortar, add cumin, coriander, garlic, and ginger. Add coarse salt there too, which will act as an abrasive. Crush everything thoroughly and add soy sauce to the resulting mixture.

According to our recipe, there should be enough to generously spread the entire leg.

“Onion pillow” and other tricks

Before we talk about how to properly use the oven, let’s learn how to properly handle it. First, wash the whole ham with warm water. By the way, lamb is perhaps the only type of meat that requires a warm shower. Thus, we wash off unnecessary fat with particles of dirt and dust. Then you need to trim off the tendons and films, as well as excess fat. But not all of it! The fat is very useful, it will make the dish more tender and juicy.

Dry the leg a little and make several shallow cuts across it so that the marinade can penetrate deep into the meat tissue. Now it's time to smear the leg of lamb. Apply without regret! Since we plan to bake the leg at a low temperature, the marinating process can be significantly shortened - 30 minutes is enough.

For now, leave the lamb ham in some convenient container, and look for something like a duckling pan or a spacious baking dish at home. Lightly grease the bottom of the selected dish with vegetable oil.

And on top...this is where the main highlight of this recipe lies. We peel the onions and cut them into fairly wide rings (about a centimeter). Place a layer of 3-4 centimeters on the bottom of the baking container. Sprinkle vegetable (preferably olive) oil on top. So we have this onion feather bed or pillow on which we will place the leg of lamb.

Now all that’s left to do is set the temperature in the oven to 150-170 degrees and wait patiently until our wonderful, juicy, melt-in-your-mouth dish is ready. And here the question arises: how long to bake lamb in the oven? For at least 3 hours. And if guests are delayed, then the meat can be left in a warm oven for another 2-3 hours. Nothing bad will happen to him. Just watch the temperature and ensure that the delicious golden crust does not char. Here is a simple recipe that will allow you to quickly create a culinary miracle for a dinner party or family dinner.

By the way, the onion with which we cooked the leg can be used in side dishes. It retained its juice, and was also saturated with lamb, so it can be considered a sauce, perfect for boiled or rice. Delicious. Try it!

Lamb "in the sleeve"

Here is another interesting recipe for baked lamb in the oven. It will come in handy for those who do not have a suitable container at home for roasting meat, for example, a duckling pan or a heat-resistant tray. It’s much easier to buy a pack of baking bags in the store.

The sleeve recipe is one of the simplest and most convenient. Firstly, the oven remains clean, and fat does not splatter on the walls. Secondly, the juice and aroma of the products are miraculously accumulated and preserved in the bag. Thirdly, from a medical point of view, this is also welcome, because we do not use excess fat. In addition, if a crust forms, it is tender, soft, delicate, golden, and not the one that is considered carcinogenic and dangerous.

We will need: 3-4 carrots, 4-5 medium-sized potatoes, 3 onions, pepper, salt and, of course, about a kilogram of lamb. Shoulder, loin, brisket, ham are suitable. Also prepare the sleeve for baking, trying not to skimp; it is better if you cut a little more, otherwise it will not be convenient to secure its edges.

So, our menu for today is “lamb pieces baked in the oven.”

Sequencing

First, let's take on the vegetables; if you have a Korean carrot grater at home, then use it to chop this root vegetable. It doesn’t matter if you don’t have one, cut the carrots into strips or grate them on a coarse grater. Then peel and chop the onion. You need to squeeze it a little so that the juice comes out faster. Let's pepper it. Salt. You can add other seasonings to taste.

According to recognized culinary experts, the following go well with lamb: parsley, marjoram, saffron, mint, juniper, rosemary, cilantro and barberry.

Cooks do not skimp on seasonings, sometimes because they are trying to get rid of the specific smell inherent in this type of meat. But it is known that fat smells, and the older the animal (or it is not a castrated ram), the more unpleasant the “aroma”. Therefore, use the tips for choosing good quality meat from the previous recipe.

Wash and cut the meat exactly as described in the above recipe. Cut into portions weighing 100-150 grams. And we marinate in our own juice with vegetables that have already been cut.

A few words about the marinade

A few words about the marinade. It is thanks to him that the lamb will reveal the fullness of its taste. Sometimes this also allows you to soften the meat, making it more juicy and tender.

And the older the carcass, the longer the portioned pieces of meat should be kept in the marinade. Sometimes this process can take 12-15 hours. But in our case, 4-5 hours is enough.

In addition to taste, the marinade, as scientists have recently found, is very beneficial for health. In particular, it prevents the formation of blood clots and prevents the development of obesity.

For your information, the healthiest marinades are those that contain onion, ginger, black and red peppers, and cloves.

Paired with potatoes

After the specified time (according to the recipe, at least 4 hours), peel the potatoes and cut them into rings 1-1.5 centimeters wide. Lightly add salt.

How to bake lamb in the oven in a sleeve? First, cut off enough “sleeves” and put onions and carrots there. And then . Let's mix everything. Pour in the rest of the sauce. Secure the ends of the sleeve with paper clips or special holders (usually sold as a set with the sleeve). We'll make a couple of cuts on top so that the film doesn't bubble and our dish gets a little browned.

All that remains is to preheat the oven to 200 degrees and place our sleeve with the future culinary masterpiece on a baking sheet. How long to bake lamb in the oven in the sleeve? Much depends on the quality of the meat and the marinating time, but according to our recipe, it’s a little over an hour. Carefully remove the sleeve and place it in a convenient deep container, carefully remove the clamps and the wonderful, aromatic, soft meat with juicy potatoes on the side is ready! Bon appetit!

Baked lamb is a royal dish! This delicious meat is ideal for special occasions and entertaining guests. You will especially delight them with men who cannot imagine their life without meat. The lamb turns out juicy and flavorful and is quite easy to prepare. You just need to know some of the subtleties of preparing this chic dish.

Buy lamb of a light color, the fat should be white and elastic. If the meat is stringy and red or loose with yellow fat, it means the lamb is too old, and when baked it will be tough and dry. A culinary masterpiece can only be obtained from sufficiently young meat. It should not give off an unpleasant odor. If there is one, it means that the animal has either not been castrated or is of advanced age. Both options will negatively affect the taste.

Now it's time to move from theory to practice! And start preparing amazingly delicious baked meat.

This recipe describes the preparation of lamb shoulder, but it can also be replaced with fillet, leg (by the way, one of the best options), saddle, spinal bone or thigh.

And be sure to prepare a light salad with herbs and sauce for the lamb.

Ingredients:

• lamb shoulder -1.7 kg;
• garlic - a few cloves;
• Provençal herbs, savory, tarragon, pepper, salt, ground ginger - to taste,
• vegetable oil.

Cooking process:

Rub the lamb shoulder or meat on the bone with garlic squeezed through a press and a mixture of dry ground ginger, Provençal dried herbs, savory, tarragon, pepper and salt. You can use other spice combinations that you like. Marjoram, rosemary, and saffron go well with lamb.

If you have free time and want to experiment, stuff the meat with salted pieces of lard, garlic, carrots and leave to marinate for 1 to 12 hours. When marinating for a long time, do not forget to put it in the refrigerator.

I do not suggest using mayonnaise to cook lamb. Before putting the whole piece in the oven, brush the lamb with vegetable oil.

and place in a rimmed baking dish. Place in an oven preheated to 180 degrees.

Pour the juice over several times. The cooking time for lamb in the oven is calculated according to weight: 1 hour per 1 kg. Readiness can be determined by the color of the juice released when pierced.

An excellent addition to baked meat will be aromatic, tasty sauces, for example, from sweet peppers or tomatoes. They are made quickly and simply. In a blender, sweet peppers, onions and a couple of cloves of garlic are turned into a single mass, stewed for about a quarter of an hour in olive oil, hot peppers, a little sugar, vinegar, and salt are added. The sauce needs to be cooled.

No less interesting is the restaurant sauce for lamb with wine. Take 200 gr. tomato paste, onion, sweet pepper, several olives (pitted) and 60 ml of dry white wine. In a frying pan with oil, you need to heat the pasta, add chopped onions, olives and pepper, add salt, season with hot pepper, and pour in wine. Simmer for 15 minutes under the lid, remembering to stir.

Serve the baked lamb on a large, beautiful platter with juicy herbs and sauces.

Bon appetit!

Best regards, Anyuta.

In fact, you can prepare a large number of delicious dishes from lamb. For example, roast, various soups, pilaf. This list can be continued for a very long time. There are some secrets in cooking lamb. Having mastered them, even an inexperienced novice housewife will be able to prepare a very tasty dish from such a capricious product as lamb. We will share the secrets of cooking lamb in this article.

Don't overcook lamb. Properly fried meat will be very tasty and juicy.

Interesting!

Previously, lamb was considered a symbol of spring. In those days, this type of meat could only be consumed in the spring. Now lamb can be eaten throughout the year.

The main thing, of course, remains the correct preparation of this meat. If you do everything as written in our instructions, you will get a truly delicious product that will decorate both the festive and everyday table. Your family will definitely appreciate your efforts.

Let's start with how to choose the right lamb for cooking it in the oven in foil according to our recipe with photo. This step is very important, because if you choose tasteless old meat, then no matter how hard you try, the dish will turn out tough and unpleasant to the taste. And here all the cooking secrets will not help you. Therefore, you should take your choice of lamb seriously.

First of all, pay attention to light meat with white elastic veins. Old lamb meat usually has a red tint and yellow fat. You are unlikely to make a tasty dish from it, no matter how hard you try. Therefore, pass by such meat, and turn your attention to the meat of a young lamb. The most successful and delicious dishes can be prepared only from it.

If the meat has an unpleasant odor, then this indicates that this is the meat of an old sheep. Another option is that the ram was not castrated. This kind of meat is also not worth taking, because the unpleasant smell may remain after cooking and this will spoil your appetite and spoil the dish.

What could be tastier than a tender, aromatic and juicy piece of meat that has just been taken out of the oven? And if on it...

Depending on what you are going to do with the lamb - boil, fry or bake - you should choose different parts of the lamb.

Neck, brisket or shoulder meat are good for cooking. For frying, choose the back leg. If you decide to cook lamb cutlets, then take the neck or again the shoulder blade. The back leg is as good for baking as it is for frying.

How to properly cut lamb meat so that you can bake it in foil in the oven

This matter also has its secrets. First, remove any inedible film from the meat and remove any surface fat. If there is a lot of this fat, the taste of the food will greatly deteriorate. But you shouldn’t remove all the fat either. The remaining part will give the meat additional juiciness.

It is best, of course, to take fresh lamb rather than frozen. If you have frozen lamb, it is not recommended to refreeze it.

Now let's look at the secrets of cooking lamb, which we wrote about at the very beginning of the article.

• Under no circumstances should you keep lamb on the fire for an excessive amount of time. This will cause the meat to become dry and tasteless.
• One of the best options for cooking lamb is baking it in foil or in a sleeve. This way the meat will turn out tasty, tender and juicy.

• The best option before cooking is to marinate the lamb in a sauce of your choice.

The sauce will help cover up the unpleasant smell of the meat and add juiciness and piquancy to the dish. For this purpose, it is best to use a sauce made from sour apples and garlic. It is very good if you have time and you can leave the meat in the marinade for ten or twelve hours. In this case, it will be more convenient to marinate the lamb overnight, and in the morning you will receive meat ready for cooking. But still, if you don’t have time to wait, then you can marinate the meat for one hour.

• Lamb loves spices very much. They make the taste of meat even more piquant and interesting. You can use all the seasonings you like here. But even in this case, you need to know when to stop.

• Lamb is best served immediately after cooking, that is, warm. When the lamb cools down, it will lose its flavor.
• When frying, it is important to consider the location of the meat. It's best to place it fat side down. This will make the dish juicier and tastier.

Let's now look at a few recipes with photos of cooking lamb in foil and a sleeve in the oven.

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If you have never cooked lamb and want it to be tasty and juicy, then this recipe is for you. Due to the fact that the meat will be baked in its own juices, the dish will turn out truly delicious. Large pieces of meat, such as a leg, work well for this dish.

Ingredients:

• lamb meat – a kilogram or one and a half,
• 2 medium-sized onions,
• 4 cloves of garlic,
• black pepper,
• Bay leaf,
• basil,
• olive oil (but you can also use sunflower oil),
• hot pepper – 1 piece,
• half a teaspoon of wine vinegar.

Preparation:

• First, the meat needs to be prepared for further cooking. Read above how to do this correctly. After this, peel the garlic and divide the cloves into 4-5 parts. We will stuff the lamb with these slices. After this, finely break the bay leaf and chop the meat with it in the same way as with garlic. Then rub the meat well with salt and pepper.
• Let's prepare the sauce for our meat. To do this, mix olive or vegetable oil with wine vinegar, add aromatic herbs and spices. Rub this sauce over the lamb.

• Now get to the onions. It needs to be peeled, washed and cut into rings. Place the chopped onion in a baking sleeve. Place the meat on top of the onion. Shake the contents of the sleeve slightly and place in the refrigerator. There the meat should be marinated for about four hours.
• After four hours, remove the sleeve with meat and bake it in the oven for three hours at a temperature of two hundred degrees.

Ingredients :

• lamb meat in the amount of half a kilogram,
• 5 potatoes,
• 1 carrot,
• 1 onion,
• ripe tomatoes – 3 pcs.
• You will also need spices, vegetable oil and water in the amount of half a glass.

Preparation:

• There is no need to cut the meat, we will cook it as a whole piece. It needs to be grated with salt, pepper and spices to your taste.
• Now get to the vegetables. They need to be peeled, washed and cut into large pieces.
• Place meat and vegetables in a baking dish. Pour vegetable oil over everything and add half a glass of water to the mold.
• Then cover the pan with foil and place it in the oven, which must be preheated to two hundred degrees.
• Bake the lamb in this form for an hour and a half, then remove the foil and leave the meat in the oven for a while longer so that it can brown.

Ingredients:

• 3 kilograms of lamb,
• half a liter of lamb broth,
• 100 grams of fresh apricots or dried apricots,
• 3-4 cloves of garlic,
• rosemary in any form,
• olive or sunflower oil (but of course olive oil is better) - 3 tablespoons,
• 1 tablespoon flour.

Preparation:

• Coat the lamb with oil and use a knife to make deeper cuts in it.
• Garlic and dried apricots should be finely chopped and mixed. Add rosemary to this mixture. Mix everything well and add these ingredients to the cuts in the meat made earlier.

• Place the meat in a preheated oven dish and bake for two hours. To check if the meat is done, pierce it with a fork or knife. If you see pink juice, feel free to remove the meat from the oven.

• Let's now start preparing the sauce. Add the fat from the mold mixed with flour to the broth. Boil the mixture, then add rosemary to it and leave on the fire for another five minutes. It is good to pour this sauce over the meat just before serving.

We hope you liked our recipes with photos of cooking lamb in foil in the oven step by step! Bon appetit!

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