Barania leg baked in sleeve. The recipe for the legs baked in the sleeve in the oven

05.11.2019

The present festive dish And the decoration of any table is the lamb baked in the oven! Prepare according to any of the recipes - all delicious!

Leg of lambBaked in the oven is traditional Easter dishes in many European countries. This is an ideal alternative to baked chicken, turkey or duck. Baransh foot looks on a dish majestically and very impressive, and about taste you can make legends!

Baiga's foot 3 kilogram 580 grams
Salt to taste
Pepper black ground to taste
Rosemary Fresh 2-3 branches
Garlic 1 head (big)
Brown Sugar 60 grams
Water net distilled 200 milliliters

For this dish you need a leg of a young lamb and for starters, rinse it under running water, dry with paper kitchen towels and put on a cutting board.

Arm yourself with a sharp knife and remove the tailbone, which you can observe along the top of the leg.

Next, cut the pelvic bones, they are not very much, but during the cutting on the surface of the meat there could be a fragment, which should also be removed. Proceed this part of the leg does not hurry, making cuts - notches right near the base of the bone, in order not to lose the precious pieces of meat.

Now you have a rather difficult job, make a small incision along a small bone, and carefully trimmed it from all sides, cut me with me. You will see 2 bones connecting the cartilage, small and large. Cut the edges of cartilage and remove the small bone.

Now you have to be visible a cartilage a large bone, around which is pretty appetizing, but unnecessary pieces of meat. In order to look more aesthetic, cut these pieces to cut these pieces under the base of the cartilage cup of the bone. Also remove the pocket with fat, it contains too much iron, which is very hard with the human stomach. Meat trimming are suitable for the preparation of any other no less delicious dishFor example, for braised lamb with beans, and fat in small quantities can be used to prepare a pilament.

Remove the top layer of coil leather. Do it carefully so that a small layer of fat remains on the foot surface, it will protect his leg during baking from dryness and give the dish beautiful, ruddy crust. Now you have a well-processed foot on a large bone, during the baking of meat, the meat is black and the bone will be bare, so act as desired if it suits you can cook the lamb to the baking, but in my case I just quit it with a kitchen topor.

In order to make a ram of the leg fragrant you will need very simple components. The main thing is that you mix two rather strong ingredients, fresh spicy rosemary and spicy strong fragrant garlic. Clean the head of garlic from the peel. Rosemary branches rinse under running water and shake over the sink from excess fluid. After remove the leaves from the branches, and put the garlic on the cutting board, and cut every teeth along the layers with a thickness of up to 5 millimeters. Leave the ingredients on the cutting board and warm up the oven to 200 degrees Celsius or up to 400 degrees Fahrenheit.

Now using a thin sharp and long knife, make cuts on the surface of the lamps under the tilt inside the pulp. The gaps should be deep, but in terms of volume are not large so that only herbs and spices are included in them. Do not dilute, and do not make it from the legs, 5 - 6 cuts from one barrel, from the other, from the third.

After putting the gap with rosemary and garlic, make sure that the filling is laid quite deeply and does not go beyond meat's bias to avoid burning these ingredients during baking.

Put the prepared leg into the glass heat-resistant form for baking, or you can do it immediately during stuffing, to whom it is convenient. Stodit her salt and black ground pepper to taste.

In order for lamb, it looks very beautiful, with a crispy, sprinkle with a brown sugar with a crunch, spreading it on the surface of the lamb with a thin layer. Preceded by dried herbs is not an option for lamb, but at will you can sprinkle with a red ground pepper, souls with ground pepper and paprika. These 3 spices will give the finished dish color and taste, but not like an aroma.

In shape with a foot, pour 200 milliliters of pure distilled water. Make sure the oven warmed up to the temperatures you need and put the form in it. Bake your leg for 30 minutes. Upon expiry of this time, reduce the temperature of the oven to 160 degrees Celsius. Open the door oven And, using a colander, watch the leg with juice, which she lasted during the first 30 minutes of baking. Close the oven and bang the leg another 15 to 20 minutes. Obviously, the cooking time of the brewing legs will vary depending on its weight, my foot baked 1 hour 15 minutes. But in order to know exactly when the meat reaches fully readiness to arm a cooking thermometer and after 15 - 20 minutes of secondary baking measure the meat temperature.

Just enter the sharp end of the thermometer into the thick of the leg, but not too close to the bone. The perfect temperature is 160 degrees, but this time I wanted to make meat more juicy and therefore brought it only to 145 degrees. You can prepare at your discretion, I brought the table of degrees below in the councils. Check the temperature every 5 - 7 minutes after 45 to 50 minutes of baking. When lamb will reach the required consistency and colors, remove the shape of the oven with the kitchen towel. Kitchen tongs put the lamb to a large flat dish and give your masterpiece to relax 15 to 20 minutes. After complement the leg in your taste, for example, rosemary twigs or any side dish and serve on the table.

Recipe 2: Baiga Noga in the oven in foil

If you want to truly hit your loved ones and guests, then prepare your leg baked baked in the oven. Such meat with fragrant garlic and carrot in foil is surprisingly tender, juicy, soft. A unique marinade based on olive herbs, coriander, mint and other seasonings allows you to get lamb fibers with an exquisite and multifaceted aroma, in which a variety of hard notes are organically echo. At the same time, before the conclusion of the baked foil, the foil unfolds, which allows you to create a very appetizing and piquant crust. The dish is obtained delightful! It will become excellent option For family lunch and perfectly decorate a festive table!

baiga Noga - 1 pc.;
dried mint - 1 tsp;
carrots - 1 pc.;
olive herbs - 1 tsp;
garlic - 2 heads;
olive oil - 4 tbsp. l.;
spices for meat - 1 tsp;
salt and ground black pepper - to taste.

Delicious, gentle and surprisingly juicy leg lamp, baked in the oven, does not represent difficulties in the cooking process. However, be prepared for the fact that it will take it enough for you, because for obtaining truly gentle meat The product must be marinated continuously and go long.

First prepare all the ingredients that will be required to you in the cooking process.

Then you need to clean and wash the carrots. Clear garlic. One of the heads disassembled on separate slices should be cut into circles. Carrots are cut by middle-size pars. The cloves from the second head of garlic should be skipped through a special press or finely chop the knife and shift into a separate deep-thick. This part will be used to prepare marinade.

Karken paste need to pour dried mint and olive herbs. The mixture is diluted with salt.

The resulting composition is recommended to dilute with olive oil, but it will be necessary to take not very much. Also, the mixture should be sprinkled with black pepper, which was the smalle just. The composition will need to be thoroughly stirred, after which the marinade should be at least 10 minutes.

Now it is necessary to start the most responsible case - the preparation of lamb legs before baking in the oven. It should be cleaned of films. Also cut off fat.

It is very important to prepare the meat of a lamb on both sides to avoid excess fat.

On the baking sheet, which in three layers was pre-staminated by the food foil, you need to post the leg.

Meat is thoroughly drained on each side with fragrant marinade.

Then over the entire surface of the lamb legs, it is necessary to make deep punctures. Through them, we will be stupid meat. In the prepared cuts should pour a little marinade. Then you need to put in them on a piece of carrot and garlic.

The billet turns into the food foil. Use 3 layers of material.

Now we need to wait at least 3 hours so that the meat is chosen.

Then the lamb leg in foil is sent to baked in the oven for 40 minutes. The frying cabinet must be preheated to 250 degrees. Then the temperature is reduced to 190 degrees, and the meat must be left in the oven for another 1 hour and 15 minutes.

The finished meat is laid out on paper towels.

Then it must be cut and submit to the table.

The legged leg prepared for such a recipe, baked in the oven, is excellent.

Recipe 3: Baiga Leg Baked in the oven

Baiga Leg Baked in Foil is excellent dish For the festive table, all those present men will appreciate your efforts and more than once will remember the taste of the legs prepared by you. So if your family is planning a holiday and you do not know what to cook, prepare the leg of a young lamb. The family will be delighted and friends will be surprised by their skill.

back leg of a young lamb;
1 big tomato;
5 large garlic teeth;
1 tbsp. Spoon with a slide spice (for lamb in the market they have stacked);
1 teaspoon salt;
2 tbsp. Spoons of olive oil.

Let's wash the leg, remove excess fat, we will make a knife with a knife and insert garlic in them. If garlic teeth are large in half. Sittty the leg of salt.

On a large grater, I'll throw a tomato, throw the skin.

It turned out a tomato mass.

Add 1 tbsp in it. Spoon spice.

Add 2 spoons of olive oil and mix well everything.

By this makeup by turning the battery from all sides.

We take foil with a brilliant side inside and wrap a pawn leg.

So that the fluid that will be formed during frying has not flowed. Three stripes of foil will leave for a little more leg length.

We put in the fridge for the night.

Get out of the refrigerator by ram leg in foil and put it on the baking sheet on the baking sheet. Barna's leg on the oven menu is baked at 230 degrees 2 hours 44 minutes. For half an hour before readiness, open foil and give my leg to shut up. An hour before readiness, we put potatoes in foil (from foil we will make a cheat). A couple of times the leg and potatoes pour the juice formed. After the duration of the baking the oven will turn off the itself and will give to know. We get out of the oven delicious Baran's leg baked in foil.

That's what happened. The ram meat is gentle, juicy, with the aroma of spices, protected well, lags behind the bone. We remove a large bone to the knee joint, so that the view does not spoil, put on the dish, decorate and serve the leg baked in the foil leg with potatoes to the table.

Recipe 4: how to cook a lap leg in the oven

We are preparing an appetizing brand leg baked in foil. Marination of lamb and all other actions for the preparation of this meat dish you will find in our simple recipe.

Baranya leg (young lamb or lamb leg) - 1.5-2 kg
Onion - 1 pc.
Olive oil - 50 ml
Mustard - 1 h. Spoon
Herbs spicy dried (rosemary, mayoran, thyme)
Mix "4 pepper"

How to prepare a baked leg in the oven, in foil:

Marinate lamb. First we make a lot of a lot of punctures in the lamb broom - plug meat from all sides.

Half Luke cut half rings. Meat Solim and Pepperm, add dried herbs.

Add mustard, olive oil, onions.

We add a second half of the onion, grated on the grater. After that, we rub the leg carefully with spices, seasonings and onions from all sides.

It should turn out like this.

We shift the battery into the shape and cover the foil.

We send lamb in the oven, preheated to 250 degrees, put on the average level. We reduce the temperature of up to 200 degrees and baked the leg into the oven for 50-70 minutes, depending on the size of the leg itself.

10 minutes before the lamb readiness you need to remove the foil so that the meat is twisted.

Dish is ready! Baked leg lamps turned out lousy and roasted. Spice fragrance emphasized the special taste of the lamb. Low-fat and useful meat dish for balanced nutrition. Bon Appetit!

Recipe 5: How to bash the leg in the oven

There are a lot of lamb preparation recipes, but Baranhe's leg is probably best to bake a grain recipe.

For filling:

300 grams Kurdnya fat
2 heads garlic
1 h. Spoon Rosemary Dry
1 h. Timyan
1 h. Spoon salt with a mountain

For Fasteners:

1 head garlic
1 h. Spoon pepper black ground
1 h. Spoon pepper red ground
1 h. Spoon salt with a mountain
0.5 h Spoons Rosemary
0.5 h Spoons Thyme
50 g vegetable oil

On the garnish:

1.5 kg potatoes
300 gr Luk
pepper black hammer
2-3 pcs. Red pepper, whole
2 tbsp. Spoon vegetable oil

Baigue to clean from films.

Prepare filling. To do this, it is necessary to cut 5-7 mm in small cubes in a separate dish, the Kurdnyny fat, if there is no fat at hand, then the freshest lardBut at the moment Kurdnya Fat.

In the same dishes to squeeze 2 garlic heads, pour rosemary, thyme and salt into the mortar, mix well.

In the leg, make punctures with a thin knife, where it is possible to expand their finger and fill the mixture of roasted fat and spices.

Next, to squeeze the head of garlic, salt, pepper, add the desired rosemary, thyme, vegetable oilMix and grasp the leg from all sides well. Close the foil and leave to pick up for a few hours, I usually leave for the night.

To clean the potatoes and onions, cut into 2-4 parts, salt, pepper, add oil, mix well and gently put 2-3 red pits, only as well, without cracks), and then the dish can be too sharp.

The pickling leg is put in a big sleeve for baking on the baking sheet, fall asleep around potatoes with onions, tie on both sides. The sleeve make 2-4 punzes to the toothpick so as not to break during the baking.

Bake in the oven at a temperature of 200 °, within 2 hours until readiness.

The taste and smell of this dish is simply impossible to describe, the meat turned out very gentle and juicy, it only needs to try!

Recipe 6, step-by-step: Baiga Noga in the oven in the sleeve

The full name of the recipe is a lamb baked, baked in a sleeve, under mint red wine and puree sauce of three roots.

leg Barans 2500 g
garlic 5 tooth.
olive oil 100 ml
70ml Marinada
olive herbs 1 tsp.
dried mint 1 tsp.
ginger ground 0.5 h.
honey liquid 2 tbsp. l.
salt and pepper 1 g
creamy oil 100 g
onions 2 pcs
dried mint 1 tbsp. l.
red wine dry 300 ml
white flour 2 tbsp. l.
thyme fresh 6 pcs
potato young 7 pcs
carrot 1 piece
daikon 1 piece

We prepare a lamb leg. It is fundamentally cut off the veins, films and fat, it will save the dish from the specific strong raggy odor.

Garlic cloves cut narrow pieces.

Make Marinade. Thyme twig, dried mint, olive herbs, ginger and honey. Of course, olive oil, as the basis of the marinade, as well as salt and pepper.

I pierce your foot with a narrow knife and insert garlic into the cuts. Then face marinade from all sides.

We put the pick-up leg immediately in the sleeve and send a cool place for the night. The next day continue. Heat the oven to 220 degrees and baked 30 minutes. Dog temperatures up to 180 and bang another hour. While the process goes, we prepare a side dish and sauce

We are preparing mashed potatoes from three roots - potatoes, carrots and this white handsome manpower!)) Clean and mine.

Parallel working on the sauce. Butter...

Finely chopped onions ...

PASSEREW it is transparency.

Add red dry wine And his evaporate for one third - all will leave alcohol. Also add 1 tablespoon dried mint - it will give us a fresh mint flavor of the sauce.

Make mashed potatoes. Add creamy oil.

Carrots and dycon fry on creamy oil. Add a pinch of olive herbs.

We add white and orange to mashed potatoes and mix thoroughly. Receive original puree Of the three components.

Open the sleeve, pour the meat juice formed and roast now before the ruddy crust for another 20 minutes. Remove out of the oven and after 15-20 minutes when the leg "rests", you can cut the lamb.

Piping hot...

Recipe 7: Juicy Baiga Leg in the oven (step by step)

Baranya leg baked in the oven is considered a crown dish of any festive table. This is not surprising, because such meat is obtained not only beautiful outwardly, but also very tasty. In order for such a dish to conquer the hearts of all guests, it is necessary to use only a fresh part of the carcass and stick to the tips in its preparation. If you do everything right, then the result will certainly please. To bake lamb in the oven, one must minimize the ingredients, time and skills. Even a child can cope with such a task.

Baiga Noga is the most tender piece of the carcass, which has the minimum amount of fat. This type of meat has in its composition all the necessary vitamins and trace elements. It presents iodine, iron, magnesium, phosphorus and other substances. They are quickly and fully absorbed by the body. Thanks unique properties Meat, it is nutritious and satisfying, which you can not say about other types.

salt;
1 lemon;
lamb - 2.5 kg;
fresh rosemary (to taste);
3 cloves garlic;
vegetable oil.

Meat wash and remove all veins.

Spices to combine with lemon juice and a small amount of vegetable oil. In a large container, put meat and thoroughly lubricate it with a cooked mixture. There is a peeled, crushed garlic.

Meat marinate 12 hours in the refrigerator.

Baigue to shift into a pre-blurred baking tray. Bake in the oven at 160 0 from one and a half hours. So that the meat has acquired a ruddy crust, you should hold it in the oven for half an hour at 200 0 C.

It should be supplied with warm and potatoes or rice.

Recipe 8: Baiga Noga in the oven with vegetables (with photos)

Maranina - meat is very tasty, satisfying and useful. After all, the rams are usually added high in the mountains, where the air and the juicy grass is cleaned. Therefore, the ram meat is much cleaner than pig meat. Many doctors often advise to give children a low-fat lamb. It contains less cholesterol than in frequently used pork and beef.

But despite this, there are a lot of fatty instructions in lamb, and the meat itself has a specific smell. Often it is the main reason for the low popularity of this type of meat. Many do not like him for the characteristic smell, or simply do not know how to cook tasty. And to enjoy the taste of a remarkable leg lady with vegetables, which we binge together now in the oven, resort to small tricks. And this trick is in a special set of spices, which emphasizes the aroma of meat and his tenderness. Using these certain spices in the desired quantity, you can reveal the entire charm of lamb. And vegetables baked in fat lamb will add their shades of taste and will get a wonderful full-fledged second dish with lamb. Let's prepare this dish together!

1 lamb leg;
0.5 kg of potatoes;
2 small carrots;
3 Bulgarian peppers;
4 mid-bulbs;
2 small eggplants;
6 fleshy tomatoes;
3 cloves of garlic;
2 tbsp. lamb spices;
3 twigs of parsley and basil;
some vegetable oil;
salt to taste.

We rinse the leg under running water and scrape a paper towel. We remove the film with a knife, cut out thick veins. Cut from fine bone meat. For this part it will be convenient to borrow leg.

We make 15-20 knockers with a knife so that the meat is gentle.

We prepare the ingredients for the mixture, which we will rub the batter. We will need a set of spices for lamb, 3 cloves of garlic and 50 ml of vegetable oil.

Now I would like to separately tell the set of spices for making lamb. It can be found on the market for private owners, and you can collect yourself. It includes equal proportions: Zira, Jambul, Kari, Corgender, Turmeric, paprika, regian, thyme, tomato and saffron. This set of spices will be excellently and other dishes are used, where lamb is used as the main ingredient.

In a separate low capacity, we prepare the mixture for lubrication of lamb.

We ride this mixture by ram. Part of the mixture will remain, and we use it a little later.

Broasting the lap leg will be in a big and deep man. Between the case, we put a heated oven to 200 degrees. Lubricated baking sheet with a kitchen brush with a thin layer of vegetable oil.

I spread the battery and cut meat cut off.

Eggplants rinse, cut into thick rings and sprinkle with a salt from above so that all the bitter juice passed. Let's leave for 5-10 minutes.

Potatoes purify, rinse and cut into 2 or 4 parts. It will be tastier if all the vegetables will be cut large.

Carrot purify, rinse and cut into circles.

The bulbs purify, rinse and cut by large half rings.

Eggplants are rinsed under running water and lay out on a tray to lamb with vegetables. Top of salt and pour the remaining mixture with spices and vegetable oil.

Cover the baking sheet tightly foil and send in a preheated oven for 50 minutes.

On tomatoes, we make cuts.

We lower the tomatoes for 5 minutes in boiling water so that it is easier to remove the skin with them.

Remove hard skin.

Bulgarian pepper purify from fruits and seeds. We rinse and cut in large.

Give lamb with vegetables from the oven and remove foil.

Lay out tomatoes from above and bulgarian pepper. We ship into the oven for another 5-7 minutes.

Check vegetables for readiness, with their fork. If the vegetables passed well - we send them into the oven without lamb, so as not to cut the meat. But usually this time is enough for vegetables to be protected. I put a leg with a foot on a feed dish. Mix vegetables with lamb juice on the contrary, then lay them on the dish.

Many people do not like her specific smell. Although it is precisely this meat is fragrant, juicy, soft and very tasty. Of course, if you cook it correctly.

Mutton. Subtleties of preparation

If the chicken is good in itself and does not particularly need spicy herbs, then lamb reveals his unique aroma Thanks to fragrant spice and spices.
What spices will be, the hostess solves independently, based on its own preferences. But still, you need to take into account the classic set of spices that are most suitable for mutton: dill, garlic, mint, mayoran, rosemary, sage, jusay, charker, chamber, bay leaf, basil, thyme, oregano.
Lady before baking always need to marine. And the exposure time in the marinade depends on the age of carcasses: the older it is, the longer the meat is marked. Sometimes marination continues for 2-3 days, but more often enough and 8 hours.
For making marinade use table vinegar, balsamic vinegar, lemon, wine (red and white), different spices and spices, olive oil, natural yogurt. The proportions are created to taste.
Before marinating on the leg, make a few punctures on each side, so that marinade penetrates deeper into fabric.
Baking time depends on the temperature in the oven. But it is always necessary to observe the rule: first the meat is baked at high temperature, so that the fried crust is formed on the surface, which "seals" juice inside the piece of meat. Then the temperature reduce and bring meat until readiness.
Lamb - meat fat. Before baking, a part of the fat is removed, because it is he who gives meto the specific smell that many repels. But if you delete all the fat, the meat will be lean and dry. Therefore, if the ham is lean, it is pinching lard.
Baranhe's leg (ham) is prepared both on the bone, and completely without it, focusing on the taste of consumers.
The optimal weight of the legs lamb for baking - 2-2.5 kg along with the bone.
The ham is baked in the open form, in the sleeve, in foil. But in any case, the lamb should be covered ruddy crust. For this, it is released from the shell at the end of cooking (foil or sleeves) and adjusted until readiness.

Baima Leg Baked with Rosemary

Ingredients:

baiga Noga - 2.5 kg;
rosemary - 2 branches;
olive oil - 50 g;
garlic - 3 teeth;
zedra Lemon.

Cooking method

Baranhe's leg is treated, deleting tendon and excess fat, washed.
Heathe in the selected marinade.
Heated with a paper towel.
Put in the foot of the punctures in which rosemary chopped into pieces stick.
Mix oil with chopped garlic and zest. Rub on a mixture of the leg.
It is placed in the shape of oil, and put into the oven heated to 220 ° C.
After 30 minutes, it reduces the temperature to 170 ° C and continue to baked 1.5-2 hours depending on the magnitude of the leg and age of the carcass.
Leave meat in the oven for 15 minutes, and then get it and cut into portions.

Spicy Baiga Noga

Ingredients:

baiga Noga - 1.2 kg;
garlic - 5 teeth;
rosemary - 1/2 h.;
pepper peas - 7-8 pieces;
olive oil - 150 g;
bitter mustard - 1 tsp;
lemon juice - 20 g;
thyme - 1 tsp;
bay leaf - 2 pcs.

Cooking method

Baranheka was washed and dry by a towel.
All spices are crushed in a mixer and mix with oil.
The meat is poured with a mixture, pressed the neot and leave for 8 hours for marination.
The leg is slightly dry and placed on a tray, which is sent to the oven, heated to 220 ° C.
After half an hour, the temperature is reduced to 180 ° C and prepare the leg for another 15 minutes, periodically watering marinade.
Ready dish Cover foil and leave for 10 minutes.

Baranya leg baked in sleeve

Ingredients:

baiga Noga - 2 kg;
garlic - 4 teeth;
mustard with grains - 1 tbsp. l.;
wine vinegar - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
salt to taste.

Cooking method

The leg prepared leg was washed and wedged with a paper towel.
All spices are mixed for marinade.
In the leg make deep punctures and rub it with marinade.
Place your leg in the sleeve and tie. Marinate 6-8 hours.
The foot in the sleeve is put on the baking sheet and send into the oven, heated to 220 ° C, half an hour.
Then reduce temperatures up to 180 ° C and baked the leg for another hour.
Get the baking sheet out of the oven, cut the sleeve along. In this form, the baking is still half an hour until the ruddy crust appears.
They give a relaxer of 15 minutes and served to the table.

Baiga Noga baked in breadcrumbs

Ingredients:

baiga Noga - 2.5 kg;
ground White Sugari - 1 Cup (250 ml);
olive oil - 200 ml;
sliced \u200b\u200bgreen parsley - 3 tbsp. l.;
sliced \u200b\u200bgreenery of dill - 3 tbsp. l.;
white wine - 50 g;
curry - 1 tsp;
garlic - 4 teeth;
salt to taste.

Cooking method

Prepare marinade from wine, oil (50 g), crushed garlic, curry and salt.
Put in the bag, lubricate marinade and remove into the fridge for a day.
Get the leg and watered with oil.
We mix crushers with the greenery of dill and parsley and generously fall into their leg.
Put the leg on the baking sheet and send into the oven, heated to 220 ° C. After half an hour, the temperature decreases to 180 ° C and rushes meat 1.5-2 hours.
They give a crush to fly for 20 minutes and served to the table.

Baiga Noga, baked with potatoes

Ingredients:

baiga Noga - 1.5 kg;
rosemary - 3 twigs;
young potatoes - 1 kg;
garlic - 3 teeth;
red wine - 50 ml;
olive oil - 50 mg;
salt to taste;
ground black pepper - to taste.

Cooking method

The prepared leg is dry, make some deep suns on the skin.
The meat is pinned with pieces of garlic, rub the salt, pepper and smeared with butter.
The baking sheet is lubricated with oil, rosemary is put. On top of herba laid leg.
Bake lamb at 220 ° C for 30 minutes, constantly turning over and watering meat juice and wine.
Laying around the legs of whole potatoes, salted, pepper and bake for another 15 minutes.
The temperature is reduced to 180 ° C and baked the leg with potatoes until the meat is ready (approximately 1.5 hours), without forgetting to water the seeding juice.

It is believed that the most useful marinade is obtained in the event that it is prepared with the addition of cloves, red and black pepper, ginger and bow.

You can add to the marinade of lemon, garlic and spicy herbs that improve its taste.

Scientists have proven that marinates impede the formation of thrombus, and also prevent obesity.

Take a confident place on our daily table lag prevents the characteristic smell. Specific and steady, it seems to be able to spoil any dish. But, according to experienced cooks, you can fight with him. Some hostesses prefer to soak such meat before fuzzing it or put out. This is not the only way.

Homemade lamb training technique

Choose the meat of a young lamb, if you do not transfer the characteristic "aroma". It is completely absent in animals of milk "maturity", that is, the lambs up to 3 monthly age. This product has a mass and other advantages. For example, young lambs contain valuable nucleic acid, so such lamb in the oven in the foil will be delicious and useful. During the baking, this fat is evenly distributed on the adhesive, literally sealing inside the juices. Because of this, neither marinate, nor use any spices, except for classic salts and peppers, do not need. The disadvantage of the product also has. First, its price is 2 times higher than the lamb of the other age, and secondly, it cannot be prepared from it, for example, lamb edges in the oven, as the recipe usually requires the use of ribs of a large lamb. But the stewed lamb will be amazing.
If it is impossible to buy a milk lamb, give preference to the meat of a young animal (up to 18 months). But it should be processed: to completely remove fat, and if the smell is too pronounced - boil meat or at least soak, and then bake. Cook the meat is better until half ready. This is a good solution for dishes, where the "piece" is not required, for example, for lamb in the oven. But hope that the smell will fall completely, it is not worth it. It will become much less pronounced, but still will continue. The neck is well suited for extinguishing in Kazan. Stew needed on slow fire. Baran fillet stew fast enough. The steaks are also better to fry before processing meat.
Always marinate meat not a dairy lamb. Professional cooks To the question, how to pick up lamb for the oven, recommend adding to her zira. This Eastern Spice has a subtle, but rich aroma, which can cope with the Barani "Skin". Other Caucasian spices are suitable, such as Kinza, Parsley, Khmeli-Sunnels, Cumin. They should be mixed with oil (vegetable), garlic, pepper. In such a marinade, the meat is sent to the refrigerator for 4-6 hours. The lamb dishes in the oven love tomatoes, which can be used both in marinade and in the cooking process.
Mutton on the bone does not need to bake to dryness. Evidence of its readiness is pink juice, which stands out when punctured carcasses. Supervising meat on the bone, you will get hard meat.

Lamb in sleeve step by step

The most convenient solution for the first experiment with this meat is lamb, baked in the oven in the sleeve or package. Thanks to the shell, the carcass will not lose the drop of juice, it will be cooled much faster, it will become soft. This technique can be used to binge a leg of legs, cutting, that is, large pieces of carcass.

Use:

baran - up to 1.5 kg;
onions - 2 heads;
garlic - 4 teeth;
bay leaf, oregano, black peas pepper, basil;
olive oil;
pepper sharp - 1 pod;
wine vinegar - ½ h. spoons.

Cooking

Prepare meat, mean it with a naked garlic and laurel (break the leaves in the crumb). Sattail pepper, salt.
Make a fragrant mixture from olive oil, vinegar, herbs, acute pepper And peas, soda her meat.
Norbut the onion rings, put into the sleeve. On the onion "pillow" lay out meat, shake and remove into the refrigerator. This piece takes 4 hours to pickled and 3 hours for baking. The temperature of the oven is 200 °.

Fast and delicious recipes at home

We offer other decisions as delicious and quickly prepare a juicy pulp of lamb in the oven at home. You will enjoy lamb with potatoes in the oven and with Kuragya. The meat can be chosen to taste - the neck, and the rear are suitable, although the ham is chosen more often. Preparing easy, simple and time almost does not occupy.

Lamb baked in the oven with vegetables as in the photo

You will need:

meat lamb - 500 g;
potatoes - 5 tubers;
carrots and onions - 1 head;
tomatoes - 3 pcs.;
vegetable oil and any spices;
water - half a cup;
salt and pepper.

Cooking

Meat one piece sprinkle with salt, pepper, selected spices.
Cut vegetables large.
Fold meat with vegetables into shape, sprinkle with vegetable oil and pour water.
In the heated oven to 200 °, set the form, cover it with foil.
After 1.5 hours, foil remove and give a dish to twist.

Lamb with Kuragoy

Use:

parashka meat - 3 kg;
bouillon Bulings - 600 ml;
apricots or kuraga - 100 g;
garlic - 3 teeth;
rosemary (dried or twig);
olive oil - 3 tbsp. spoons;
flour - 1 tbsp. the spoon.

Cooking

Lubricate a carcass with oil. With the help of a deep knife, apply deep cuts over the entire surface.
Mix garlic with dried apricots (finely cut), with rosemary, mean this mixture of meat. Then soda it with salt and pepper.
In the oven warm out the form, put meat into it. Bake it 2 hours. Check availability follows, pushing meat. If you see a pinkish juice, you can remove from the oven.
Prepare sauce: use fat from the form, a small piece of it with flour, mix. Pour broth, boil, add rosemary and protubet for 5 minutes. With this sauce, water the meat when serving.

Now you know how to cook lamb in the oven without smell and make it delicious. Our lamb recipes in the oven will help to decorate your desk on a holiday, and everyday dinners will make new delicious!

Maranina has always been considered to be oriental cuisine. Recently, this type of meat began the development of Western territories. In the XXI century it is easy to purchase such a variety in a meat shop. Meet the heroine of today's article, Baranya Leg, baked in the oven.

Baiga Noga with vegetables

Baked mutton, cooked garlic, thyme and gentle sauce, an indisputable leader among meat sings. At the same time, with vegetables, it boasts a complete absence of a specific smell, which is peculiar to this type of meat. And most importantly, it will be preparing a singer of even cooking, who just began to know the subtleties of culinary art.

Ingredients:

Baran leg - 3 kg.
Potatoes - 10 pcs.
Carrot - 8 pcs.
Onions - 2 heads.
Celery - 6 pcs.
Garlic - 5 poles.
Dry red wine.
Olive oil.
Flour, mustard, rosemary, pepper, salt, thyme.

Cooking:

Pretty covered with olive oil with olive oil, shielded by twigs of thyme and rosemary. From above putting a launch leg, pre-salted and seasoned with pepper. Cock up with parchment, leave for 2 hours.
While marques meat, prepare vegetables - wash and clean. Carrots, potatoes and stem celery to dissolve in half, and onions on several parts. Vegetables lay out in a large capacity, add a bit of rosemary and olive oil, season with pepper, salt, mix, put it in a roasting to meat.
Send everything to the oven, heated to 260 degrees. After a third of the hour, vegetables turn over, be sure to reduce the temperature of 60 degrees and continue cooking for about an hour. Process keep under control. If vegetables reach the condition before, getting and laying them on the plate.
When meat bake, make sauce. Felt the remaining fat in the pan, add wine and boil until half of the liquid evaporates. Then introduce mustard and broth. After stirring, strain, add flour, spoon butterSalt and add spices.

Video cooking

Serve with vegetables in chopped. Cut into thin pieces under an acute angle, moving parallel to the bone. At the same time do it with one movement with a sharp knife. Sauce to serve separately, and the ram of meat with vegetables, decorating the greens.

Leg lamb in dough

Each cook seeks to prepare delicacies that can cause admiration. Baiga Noga in the test is included in the list of such dishes. Of course, the creation of a culinary work requires a lot of time.

Ingredients:

Leg - 2 kg.
Garlic - 3 slices.
Flour - 750
Egg proteins - 6 pcs.
Egg - 1 pc.
Salt - 2 tbsp. l.
Bread crumbs - 100 g.
Rosemary - 2 twigs.
Vegetable oil - 4 tbsp. l.
Petrushka, Lavra, Pepper.

Cooking:

Flour to combine with salt, crushed rosemary, whipped squirrels, a small cup of water. After stirring the dough move to the table sprinkled with a flour and pretty to wash. Then wrap in the film and send it to a cold place for an hour.
Petrushka with rosemary, garlic and laurel with a blender and introduce into the resulting mass sunflower oil with bread crumbs. Naturally, mix everything.
With the washed and dry leg cut the fat, carefully rub the mixture of salt and pepper, fry fifteen minutes on both sides.
Roll out the cooled mass into the layer of centimeter thickness, cut off the third part, postpone to the side. Lubricated mustard leg lay out on the dough, put the mixture prepared earlier, adjust up the edge. From above, close the sliced \u200b\u200bpiece of dough.
Cover the layer of thoroughly whipped eggs, move to the roaster, send to be baked. At 200 degrees need one and a half hours. A ready-made dish with a creamy oil.

Despite two hours of spent time, the result with more than compensates for your efforts with unsurpassed taste and new impressions. Place a vegetable salad on the side dish. For example, Caesar salad.

10 Marinada Recipes

The duration of the meat in marinade depends on his age. If the lamb is properly chopped, it will turn out to be juicy and soft.

Introducing the recipes of the marinade for baking in the oven (each is designed for 1 kg of lamb). Everyone has been checking time and proved effectiveness.

With white wine.In a small container, add a glass of vegetable oil, pour lemon juice, a bit of chopped parsley, add two laurel sheets and two peas of fragrant pepper. To the mixture to send carrots cut-iron rings and somewhat crushed by semirings of bulbs. Pour the glass of white wine, mix, lower the battery leg. The duration of marination is no less than a day.
With vinegar.Two mid-bulbs cut half rings, add five crushed garlic lobs to them. In the resulting composition, pour the half-table of olive oil, three spoons of vinegar, a sprig of rosemary, a little thyme, salt and pepper. Marine about 12 hours.
With lemon .In the middle pot of pouring half liters of water, pour sugar spoon, two crushed bulbs, cut into 4 parts lemon, a little laurel, greenery, cloves and salts. The contents of the pans have a third hour, cool and lower the lamb. Marinization duration - 6 hours.
In kefir. In the dishes for the marinion, laying two bulbs chopped onion, chopped parsley, cilantro, coriander and basil, half-liter kefir. Mix. Marine at least 10 hours.
With pomegranate juice. A glass of pomegranate juice to combine with 50 milliliters of vodka, add beloved greens and spices. In the resulting composition, lowered the leg and marine in a cool place for about 8 hours.
With brandy.In a small dish, mix three spoons of a good brandy, two spoons lemon juice, five spoons of vegetable oil, slightly salt, black pepper and a mixture of spicy herbs. Washed meat to smear marinade and wait 30 minutes.
On yogurt.A glass of yogurt can be combined with two crushed garlic cloths, two spoons of crushed mint leaves, red pepper and paprika. Baranhe leg to smear the mixture and leave in the cold for 12 hours.
On mineral package.Lady omit in the appropriate capacity, add three cropped bulbs, some parsley and dill, black pepper, salt. Pour two glasses mineral water, Leave for the night in the refrigerator.
With mustard.In a bowl, mix five spoons of olive oil, three spoons of mustard, crushed onion, a few sprigs of rosemary cut by slices lemon, salt and pepper. In the mixture, withstand meat 8 hours.
With honey .Full compartment of honey to connect with 100 milliliters of vegetable oil, similar soy Sauce., two crushed slices of garlic. Salt, twisted with ground pepper. Marine 4 hours.

The prescriptions of the marinade are simple, do not require amazing and expensive ingredients. You will select the best mixture in a practical way. One thing I can inform you, to these marinadas should look at people who like to do in nature

If you are positively related to lamb, you will certainly like the recipes proposed below. The leg of the leg, cooked in the sleeve in the oven, it turns out incredibly juicy and gentle. In addition, such a dish will very effectively complement the festive table, and it can be baked simultaneously with it.

Baiga Noga, baked in the oven in the sleeve with potatoes - recipe

Ingredients:

baiga Noga without lower bone;
white wine vinegar - 50 ml;
potatoes - 1 kg;
carrots - 2 pcs.;
garlic - 2 large heads;
a mixture of five peppers - 3-4 chopping;
hammer sweet paprika - pinch;
ground coriander - pinch;
zira and Charber - by pinch;
powder garlic - pinch;
badyan - 2 stars;
water - 3 liters;
vegetable oil odorless;
salt.

Cooking

In order to get rid of the batter from a specific smell and make meat fibers more gentle, let it in advance in water, adding fifty milliliters of wine-white vinegar to three liters of liquids. After eight or ten hours of water procedures, we dry the legs with towels and deliver from films and streaks.

We clean the teeth of garlic, cut them into two or three slices and we are in question by rubbing the leg, making numerous cuts around the perimeter. They are seasoned with a ground mixture of five peppers and rub the surface of the whole leg. Now squeeze the meat piece of salt and spiced mixture, cooked by mixing powder garlic, zira, chasubra, hammer coriander and sweet paprika.

Put the batter in the bag for baking, located on the contrary and leave the workpiece for a couple of hours when room temperature for marination. Next, we decide on the sides in advance, peeled, cut on the slices and seasoned with spices, salt and vegetable oil without smelling potatoes and carrots. You can add a little if desired on Luka.. Seal the sleeve and put a baking sheet with him breathing to the maximum of the oven for twenty minutes. After time, the temperature regime is reduced to 185 degrees and Tim meat for another one and a half or two hours. Now cut the sleeve, turn it out to the sides and give me a dish to be twisted at a maximum temperature for fifteen minutes.

How to cook a leg in the oven in the sleeve with rosemary and garlic?

Ingredients:

baranya leg weighing about 2-2.5 kg;
garlic - 1 head;
fresh rosemary - a few twigs;
spices I.
black ground pepper - 2-3 pinching;
refined vegetable oil;
salt.

Cooking

Baranhe's leg, as in the previous recipe, can soak a few hours in water or solution wine vinegarAnd if you have fallen, you have fallen to deal with a young and high-quality lamb, then this stage can be missed with confidence.

Cleansing garlic teeth, cut them in half or four parts and insert them into the cuts made throughout the perimeter of the legs of the legs. We rub the meat with a hammer pepper, salt, a little vegetable refined oil, spices and spices on their choice and taste. At the same time, it is advisable to fall into suns for better impregnation. If desired, vegetable oil can be replaced by melted creamy. We have a lamb leg in the sleeve for baking, below and from above by placing fresh rosemary with sprigs, seal, give it to be impregnated at room conditions a couple of hours, and then place the oven breathed to a maximum of fifteen minutes. After that, the temperature is reduced to 185 degrees and Tim meat for another two and a half hours. Now the sleeve is cut, we increase the temperature again to the maximum and give a dish to twist.