Stewed lamb necks recipe. Men's recipes: Lamb neck (and not only) in the oven after mustard marinade - Malsagoff

22.10.2019

Lamb is an original, healthy meat that is well absorbed by the human body. You can make many dishes with it, it is subjected to the most various ways heat treatment: stew, fry, boil, bake, smoke. The specificity of this meat lies in the fact that not every chef can cook it juicy and tender, not everyone manages to get rid of the specific aroma that not everyone likes.

Indeed, not everyone loves lamb, but those who are hooked on it know that there is no meat more aromatic and tastier. Delicate, juicy, mouth-watering lamb, baked in the oven, attracts with all its appearance, attracts with aromas that emphasize the dignity of this meat.

In the East, lamb is the most popular meat, everyone eats it there for any reason. Lamb is valued no more than 3 years old, as well as milk lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we will talk about them at the end of the article.

Our chefs cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, that is, they are mainly baked. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, without first subjecting it to heat treatment and marinating with spices. Another feature of this meat is that it is convenient and effective to cook a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven is an excellent solution to the main course on the festive table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with heart.

Cook healthy and tasty lamb in the oven, you will find recipes on our website. And be sure to use the photos ready meals from lamb in the oven, the photo will make your choice conscious and correct. Therefore, one of the tips of experienced chefs: cook that lamb in the oven, the recipes with the photo of which suits you best in all respects. For example, if you liked the recipe for lamb with potatoes in the oven - study it not only from the recipe text, but also from the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? Here are some tips from knowledgeable chefs:

Choose young meat. Milk lamb meat does not have a specific smell inherent in old animals, and is also very useful for the body;

If no such meat is available, use meat no older than 18 months. To eliminate the specific smell, boil the meat a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

Suitable for baking leg of lamb or parts thereof, tenderloin or shoulder blade;

Herbs and spices go very well with lamb, for example - marjoram, thyme, oregano;

Lamb in the oven is baked at a temperature of 220-280 degrees for an hour, it will tell you about its readiness crackling on the surface of the meat;

When roasting with lamb, cook and vegetable side dish- products are mutually enriched with aromas, it turns out even tastier;

Such a dish should always be prepared just before serving; it is not advisable to store long-baked mutton, because its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake in a sleeve. You can open the meat 15 minutes before the end of baking to give it a little browning.

Do you know that fashion is not only for trousers and hats? Do you know that fashion can also be culinary? Only the culinary fashion is a little less fleeting. It sometimes takes years for a culinary idea to take hold of the masses. But on the other hand, when this idea sinks into their heads, it will sit there for decades, and first stories will circulate about the origin of this idea, then legends, and then fairy tales.
Want to hear examples? Excuse me! Just let me tell you not about something that has already set the teeth on edge and stuck between the teeth, but let me tell you an example of the action of the culinary fashion just at a time when this action is just taking place, so that we will watch this one in the next few years. performance together.
The main character in this performance is the neck.

Oh and neck! What a neck! - admired the man in the cap from the back row of the football stand. In front of him sat a hefty fat man who had come to cheer for his favorite football team from a distant village. He rode with his comrades, apparently in an open truck, but straight from the field.
- What, fat neck? - answered the collective farmer. - I am the foreman! Mi, foreman, in our village, every day we go to the teahouse, we eat pilaf, we eat barbecue every day, that's why the neck is so healthy!
- You need to wash your neck! Understood? - the man in the cap finished the dialogue to the laughter of the rest of the fans.
I don't know how this joke would have ended if it hadn't been for the referee's whistle announcing the start of the match.

So, a fat neck is, of course, wonderful. Especially if it's a pork neck. Pork neck- a coveted cut for anyone who wants to cook a barbecue. And the ram's neck - no matter how fat and well-fed it was - remained in the role of Cinderella for a long time. Butchers in Uzbekistan did not know who to sell it to, and so they chopped it into small pieces in order to sell it later in the form of appendages. Or sold to those who are not very good at meat.
The vertebrae of a bizarre shape, a mass of connective tissue around, tough muscles that worked well during life, and also veins and films and such good layers of fat - this is what the neck of a three-year-old fat-tail ram is like. All this joy weighs under three kilograms, but who will be pleased with such meat? What is it good for? Well, if only in a shurpa, but it takes a very long time to cook, but all the same, you have to add something decent!
Listen to me, as I told you, it was so! This was the case a few years ago, when I lived in Uzbekistan. And now it’s not like that anymore. Now the neck is spoken of with sparkling eyes; the buyers bend over to the butcher's ear, persuading: “Tomorrow you will leave my neck, I’ll come in the morning! Good? Deal? Do not forget!".
What happened? How did Cinderella become the queen of meat counters? What kind of fairy named Fashion performed this miracle?

Even on the eve of my departure, neighbor Yahya came, told, talked, licking his lips:
- Stalik, you know, now a new dish has appeared. "Sultanma" is called.
- Yes? How is it prepared?
- Like basma! Only the cauldron must be constantly shaken and cooked over high heat. Do you want my wife's brother knows how to cook "Sultanma" very well, he will come from Margilan to cook? BUT?
- Oh, come on, Yahya! Then anyway! - I waved it off, but I remembered:
- And, probably, it will be good to cook this Sultanma not in a cauldron, but in a cast-iron wok. I just have one, with comfortable handles and a glass lid, everything will be visible there and shake comfortably.
Yahya was then upset that his plan to try a new dish was thwarted. Several years passed, and it was my turn to get upset. I was upset after I learned that in Uzbekistan the lamb's neck has become a deficit precisely because the very Sultanma is prepared from it.
Can you imagine what Basma is? I wrote about this wonderful dish in my first book. Everything is very simple - any kind of meat fits into a cold cauldron, chopped vegetables are laid out in layers on top of it, everything is tightly closed and put on a low heat for an hour or longer. Yes, it turns out very tasty! But it is not meat that turns out tasty, but vegetables turn out deliciously, and also a wonderful broth is formed from vegetable and meat juices, the whole aroma is preserved and, in general, it is a good, very simple dish. And meat in Basma - well, meat and meat, ordinary stew, without a pronounced taste.
And here - look how - the neck turns out deliciously, namely the neck! Well, yes, there are probably a lot of vegetables around the neck and the fire is big, and shake constantly. Why shake it? Well, probably, whatever would be burnt, since the fire is big. If you shake skillfully, then under closed lid in a cauldron, you can turn the contents over without letting them burn, like the Chinese turn food in a wok. And why is there a big fire? Probably, so that the neck is tied, so that it is fried in places. Yes, these juices from vegetables will stand out, and from the high temperature they will bake to the meat, creating a crust on it of a unique taste.
Ay, striped devils! Ay, provoke me! Eh, why did I refuse Yahya then ?! Really, now all I have to do is wait for a trip to Uzbekistan in order to try Sultanma? Well, yes, where can I now in Moscow get such a lamb's neck as my Margilan butchers have? There is a neck, there is a neck. And here, from twenty-kilogram lambs, is that a neck, or what? Yes, even take two necks, and it will come out less than one neck from a Margilan ram. No, nothing will come of it. You won't be able to cook Sultanma here. Let's, it is better, whatever else we will prepare from the neck that is at hand, but we will keep Sultanma in mind, we will remember her, clicking our tongue and slapping ourselves on the forehead with our hands.

Here is a good, wonderful cauldron. Made in Ukraine, which is amazing. Well done brothers-Ukrainians! Excellent cast iron, excellent geometry, the handles of the cauldron are comfortable. Oh, and the lid somehow sits down - a good, heavy, cast-iron lid, it won't just pop off, and it won't let off steam either. But, most importantly, the size of the cauldron is correct. The smallest I've seen is 11 liters. From, tse right! From, tse good! Cook nefig in a cauldron little by little, cook so that everyone has enough and even neighbors can be called!

Well, let's pray to God for a short time and get down to it.
Cut a couple of necks from young lambs in half. There are four pieces in total. Well, yes, there is just enough food for four!
Onion. No, brother, not one bow, many bows! Do you want it to be our way, tasty, Uzbek? Come on, take a knife, cut a lot of onions!

What else to add for the taste of meat? But - carrots, carrots are good for onions and meat, and also bell pepper, a little tomato for sourness, for juice, herbs, garlic, capsicum!

That's it, close the lid.
Shake? Don't shake? But how else it will turn out, but at least once you have to see it with your own eyes. No! We'll go the other way!
Let the meat cook until almost cooked through. Not that it separated from the bones, fell off by itself, but that it became ready and the veins began to swell. Of course, let the meat be saturated with the flavors and smells of its vegetable surroundings.
And then ... let's take lavashan - layers of dried fruit puree... Let's soak it to the consistency of jam and add crushed Walnut... Take out the semi-finished meat from the cauldron, coat with the resulting paste and send it to the oven to bake. Let the meat absorb a pleasant fruity sourness, let the fat nut not let it dry, let this wonderful taste become the crown for the neck - the new queen of our cuisine! Yes, let the neck finish cooking to the end, so that when serving, you can simply remove the vertebrae from it, suck them, and serve the meat ...
Stop stop stop. What are you going to do with those vegetables from the cauldron? So what if they have been preparing for an hour and a half. Who told you that this made them worse? Let's boil the rice and put it in a colander and put this rice on top of the vegetables, let it all rebuke everything together. Tell me what's wrong with this vegetable pilaf if you put pieces of the neck on top of it?

Heh! Sultanma, you say? Wait, there will be a sultanma for you, but for now eat this one, but tell me honestly - can anyone not like it?
Bon appetit my dears! Eat while it's hot, lick your fingers!

Lamb is considered to be dietary meat... The cholesterol level is quite low here, and the fat is one and a half times less than in pork. Rich in vitamins and minerals, lamb is highly beneficial meat product... In this article, our attention will be focused on recipes for cooking lamb neck, since it is best to take this part of the animal for cooking. Properly cooked lamb meat on the bone is perfect for both festive table, and for a family lunch, being not only healthy, but also a very tasty dish.

How to choose?

When buying a lamb neck in the market, there are several points to consider.

The lamb neck should not be cooked whole; it is best to ask the butcher to cut it into medallions when buying meat. Otherwise, the meat can take hours to cook.
Choose a product from a young animal. Aged lamb meat often has an unpleasant odor.
Do not buy lamb with an abundance of yellow fat, as well as one that has a dark color and a suspicious flavor.

Recipes

There are several delicious lamb neck recipes that you can master at home. Let's dwell on some of them.

Baked pickled lamb neck

To prepare the dish, you will need the following ingredients:

a kilogram of lamb (in our case, this is about 5 pieces of neck);
40 grams of olive oil;
10 cloves of garlic;
5-6 sprigs of rosemary;
5-10 grams of ground black pepper;
30-40 sprigs of thyme;
7 large pinches of salt;
2 teaspoons of cumin.

First you need to prepare the marinade for the meat. It will help get rid of unpleasant odors, if any. You can use a mortar or knife to make the marinade. When choosing the first method, simply put herbs, peppercorns, salt, cumin, garlic in a mortar and, adding olive oil, grind everything until smooth.

If you don't have a mortar on hand, you can cut the rosemary with a knife and remove the leaves from the thyme. In this case, the garlic should be slightly crushed with the palm of your hand and cut perpendicular to the crushed fibers into small pieces. Now we connect and mix all the elements of the marinade.

Then, having a ready-made marinade, carefully grease pieces of meat with it. We are waiting for about 2 hours for the meat to be properly soaked. Next, each piece must be wrapped in foil. To do this, you need to use the densest foil you can find. It would be ideal to wrap the piece in two layers of foil, this is necessary in order to prevent the juices flowing out during the baking process.

Now we put everything in the oven for about 40 minutes, setting the temperature to 200 degrees. It is very important not to overexpose the meat in the oven, check it 30 minutes after the start of cooking by cutting one of the pieces - if the meat inside is pink, then the dish is ready. Overcooked lamb will have a gray color. Lamb meat should be eaten hot, as after cooling down the dish loses its "zest".

Also, lamb marinated in the above way can be quickly and tasty cooked over the fire using the wire rack and the same instructions as for cooking in the oven.

It is important to note that in this cooking option, the meat must be turned over periodically to avoid burning.

Braised lamb neck

This dish perfect for a festive table, due to its appearance and delicious taste. To prepare four servings, you will need the following ingredients:

a kilogram of lamb neck;
200 grams of mushrooms;
one carrot;
two bell peppers;
one onion;
three cloves of garlic;
5-6 cardamom fruits;
spices to taste;
a tablespoon of soy sauce.

First, you need to fry the pieces of meat in a hot frying pan until a golden brown crust appears on them. Next, we put the meat in a cauldron, and then we send all the ingredients, except for onions and peppers. Simmer lamb over low heat for an hour. In parallel, you can fry onions in a pan with bell peppers.

After the lamb is stewed, add the onion and pepper, and then stir the ingredients. The dish is ready and can now be served.

If you're not in a rush to cook the meat, you can leave it to marinate overnight.

Lamb in the European part of Russia is not as popular as pork or beef, and it is completely in vain. Lamb meat is very useful product, which contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimal amount of fat in lamb, you can use it without fear for your figure.

Lamb meat is ideal for cooking. Meat is tasty, very healthy, especially if you choose The right way cooking. Experienced chefs it is advised to bake lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - step by step recipe with photo

To cook delicious lamb, you do not need to bother too much, you can simply bake it in foil. The meat from the oven will have a beautiful appearance and fantastic aroma. It is this lamb that will become a signature dish on the festive table.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

Lamb: 1.5 kg
Dry spices: 20 g
Salt: 10 g
Soy sauce: 50 g
Garlic: 1/2 large head
Fresh tomatoes: 50 g
Mustard: 10 g
Lemon juice: 2 tsp

Cooking instructions

How to cook lamb in the oven in the sleeve

The modern housewife is fine, she has thousands of kitchen assistants who help to cook quickly. One of them is the roasting sleeve, which simultaneously makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

Lamb - 1.5-2 kg.
Coarse salt - 1 tbsp. l.
Mustard "Dijon" (in grains) - 2 tsp.
Spices " Provencal herbs"- 1/2 tsp.

Technology:

Remove excess fat from the meat, cut off the films, wash, blot with a paper napkin.
Grind spices into powder (or take ready-made ground), mix with salt.
Grate the lamb from all sides with the resulting aromatic mixture. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cool place.
Hide the meat in a sleeve, put on a baking sheet, put in the oven. Bake at maximum temperature (220 ° C) for 40 minutes.
Then lower the temperature, continue baking for half an hour. You can carefully cut the sleeve so that a ruddy crust appears.

Put the finished baked lamb on beautiful dish, pour over the juice remaining in the sleeve, decorate with herbs. The dish of the day is ready!

Delicious lamb in the oven in pots

Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, time cannot be turned back, but it is quite possible to use pots to prepare modern dishes. Below is a recipe for lamb cooked in this way.

Products:

Lamb (lean fillet) - 800 gr.
Bulb onions - 1-2 pcs.
Potatoes - 12-15 pcs.
Garlic - 1 head.
Carrots - 2 pcs.
Vegetable oil - 100 ml.
Butter - 50 gr.
Cheese - 100 gr.
Spices (to the taste of the hostess), salt.
Water.

Technology:

You need to start with lamb, ideally it should be chilled, but you can also take frozen. Rinse the meat, dry with paper towels, cut into cubes.
Peel, wash, cut vegetables in a convenient way (for example, potatoes in slices, onions in half rings, carrots in thin slices).
Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced cooks advise to lightly sauté carrots and onions in another pan.
Now it's time to put all the ingredients in the pots. Rinse the containers, pour down a little vegetable oil... Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
Season with salt, add spices, dice butter... Top up with heated water, close the lids and put in the oven.
Cooking time approx. 40 minutes at 180 ° C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy about the unusually served dish and will definitely ask for a repetition!

Oven lamb recipe with potatoes

Lamb is considered a fairly fatty meat, so it is best cooked with potatoes, which will absorb the excess fat. In addition, when baked, a golden crust forms, making the dish very appetizing.

Products:

Lamb - 1.5 kg.
Potatoes - 7-10 pcs.
Garlic - 4 cloves.
Olive oil (vegetable oil can be substituted).
Rosemary and thyme, salt
Dry white wine - 100 ml.

Technology:

Prepare ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since roasting lamb is a lengthy process. Season with salt, spices and rosemary, chopped garlic (2 cloves).
Peel the meat from films and excess fat, rinse, make deep cuts.
Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Fragrant marinade grate mutton well.
In a baking dish, pour a little oil on the bottom, put potatoes, meat on top, pour wine over it. Cover with a sheet of cling foil and send to the oven.
Bake for 40 minutes at 200 ° C. From time to time water the meat and potatoes with the resulting "juice".

If the baking container is beautiful, then you can serve the dish directly in it. Or put the meat on a nice plate, distribute potatoes around. Sprinkle generously with herbs, and invite guests!

Lamb in the oven with vegetables

The ideal "companion" of mutton is potatoes, but other vegetables that are currently in the refrigerator can also make a company. It is worth trying to cook meat according to the following recipe.

Products:

Lamb - 500 gr.
Potatoes - 6-7 pcs.
Carrots - 2-3 pcs.
Onions - 2-4 pcs.
Tomatoes - 3-4 pcs.
Eggplant - 1 pc.
Vegetable oil.
Salt and spices, including hot and allspice peppers, thyme, rosemary.
Water - ½ tbsp.

Technology:

Prepare lamb: peel off films and excess fat, rinse, dry, salt, sprinkle with spices, leave to marinate.
During this time, prepare vegetables. Clean and wash. Cut the eggplant into circles, add salt, squeeze, drain the resulting juice.
Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Fold the vegetables in one container, also salt and sprinkle with seasonings.
The baking dish should have a high rim. Pour oil and water into it, put meat, vegetables around.
Bake for 1-1.5 hours at 200 ° C, be sure to cover with a sheet of foil.

Ideal marinade for roasting lamb in the oven

On request « perfect marinade for ram meat "the Internet gives out thousands of recipes, but each housewife considers her own to be the best. Therefore, only empirically can you get the ideal composition. And you can take this recipe as a basis.

Products:

Bulb onion - 1 pc.
Garlic - 1 head.
Chili pepper - 2 small pods
Zira - 1 tsp.
Thyme, rosemary - ½ tsp each.
Olive oil.
Soy sauce.

Technology:

Peel and rinse the onion and garlic, cut the first into small cubes, and pass the second through a press. Cut the chili into small pieces.
Mix with salt, spices, olive oil and soy sauce.
In this marinade, soak the lamb for several hours before sending it to the oven.

Herbs and spices can help combat the lamb odor that not everyone likes. The oil will allow you to keep the meat juices inside when baking. Optionally, cut 2-3 tomatoes into the marinade.

Who else does not consider himself a master of pilaf cooking! In fact, there are only a few of us, true masters. And with us every pilaf is a masterpiece!
The great classics recommend a lamb thigh for pilaf or, in extreme cases, a shoulder blade. But, we open a secret: the neck is no worse for pilaf! Not just not worse, but even better: the thigh is still a muscle!

Worked hard, tough. And the neck - with the most tender meat, it boils well, tasty and aromatic! Listen to us and you won't regret it - take the neck, they sell it cut into pieces. From each piece, you can cut off the pulp and cut it into two or three parts, we will have pieces with a bone (the backbone and around the pulp) and pieces of pulp.

Fry them in hot oil until golden brown. The classics advise to fry the onions first - do not believe them, the field of onions will not fry the meat well, it will darken without covering golden brown, in which high-molecular substances are formed, adored by the sense of smell and with magic taste... If you add barberry when frying meat, then the aroma will float such that not only neighbors, cats and birds will begin to inhale it with envy, but flying clouds will slow down their way, enjoying the aroma ...

Then the onion, chopped coarsely and certainly lengthwise, then fry the red carrots. You can now put a pre-soaked nohat to start its heat treatment. The meat must be heavily salted. Then pour water, a little, barely covering the contents, bring to a boil and reduce the heat so that it barely gurgles.
We rinse and soak in warm water rice, water can be salted.

Put yellow carrots on top of the cauldron contents, it may not come into contact with moisture, steam it. After 15-20 minutes, spread finely chopped dumba on the carrots, garlic with cloves (you can also whole heads, but this is another option), half of the whole cumin and washed and sorted raisins.
It will boil for another 5 minutes (you can under the lid) and put the rice, we make the maximum fire, the rice must be salted, tasted and salted.
Rice should be mixed sometimes without touching the carrots. Here all the words are superfluous - you need to feel, you need experience, flair and luck ... If necessary, you can add a little water.
Before closing the cauldron, the rice should be ready (it can be a little with a crumb in the middle), all the water should be absorbed and the contents should not burn - very few people get all three conditions in the first hundred attempts ...
Well, you need a good share of indifference, as they say, "without fanaticism", the more you worry and fuss, the more likely something will be wrong.
When the rice is ready, pour the remaining cumin on it, add a little drop of it, and cover the cauldron tightly.
Let it stand for 10 minutes on minimum heat and 20-30 minutes without fire. In the meantime, we are preparing the salad. In spring, radishes with herbs are best in sour milk delicious with pilaf.
You open it, getting drunk with the aroma, stir it, hearing the screams of hungry household members and put it on plates or on a large lagan.
We sit down and enjoy our meal. Looking at the eaters chewing with pleasure, you don't even have to ask - is it tasty? Still would.
As one poet said (about the moments after pilaf): “And that's it! And you can die ... "