Baked leg of lamb is a dish for all occasions. Thanks to its size, with the help of such a dish you will be able to feed a crowd of guests or forget about cooking for the whole family for about 4 days. The beauty of roasting a ham is that the process is simple, and the results will live up to your expectations! It will not only be tasty, but also healthy.

How to cook leg of lamb in the oven

Meaty ham can be supplemented with vegetables, seasonings and various herbs. In any version, the meat turns out juicy and tender in taste. Before you bake a leg of lamb in the oven, you need to make a choice. It's better to buy the back of the lamb. This carcass does not have an unpleasant odor and is not very greasy. If you notice yellow fat on a leg of lamb, then it is better to discard this piece: no matter how you marinate it, it will have a specific aroma.

How long to bake

This baked leg takes longer to cook compared to regular pork. Foot size plays a big role. Time must be calculated according to this principle: for every kilogram of weight, an hour. In order not to worry about how long it takes to cook lamb in the oven, you should purchase a cooking thermometer. Having installed it in the widest part of the carcass, the hostess should see 65 C internal temperature. This indicates that the shank is fully prepared. After turning off the oven, the leg of lamb should rest for another 20 minutes.

How to marinate

The marinating method depends on the quality of the lamb ham. If you bought good meat, then just salt, pepper and add aromatic spices with olive oil. For baking, it is better to choose a part of young lamb. If the animal is under 18 months, the fibers retain a large amount of nucleic acid and there is no characteristic specific odor.

Also great for pickling garlic, onions, red peppers and tomatoes. Caucasian spices such as hops-suneli, cilantro, caraway seeds will saturate the shank with a special aroma. Many people have difficulty figuring out how to marinate a leg of lamb for baking if the meat is tough. Professionals advise using kiwi for this case. The leg is rubbed with fruit puree and marinated for an hour or two. All the rigidity will go away. In addition, you can boil the shank, and then start the main cooking using the oven.

Oven leg of lamb recipe

There are many options for cooking shanks using the oven. This dish looks very beautiful and festive, just like in the photo. Baked shank can come with or without a side dish. Potatoes or grains or beans are suitable for this. Many people prefer to cook using a sleeve, which makes the lamb recipe in the oven even easier to follow. In this case, the dish will never burn and will retain its aroma, juice and juiciness.

In foil

The presented recipe is often used for special occasions. The dish is not a traditional food of our region, so it is happily prepared for the holidays. Roasting a leg of lamb in the oven in foil is very easy if you have a good piece of lamb at home and some spices. Thanks to the thin metal wrapper, aromas and juiciness do not evaporate. Plus, this dish looks amazing!

Ingredients:

  • leg of lamb – 2.5 kg;
  • prunes – 200 g;
  • carrot – 1 pc.;
  • white onion – 2 pcs.;
  • parsley – 1 bunch;
  • garlic – 6 cloves;
  • mustard – 2 tbsp. l.;
  • lemon – 1 pc.;
  • olive oil – 4 tbsp. l.;
  • spices.

Cooking method

  1. Wash the ham and remove excess fat.
  2. For the marinade, use various seasonings: peppercorns, bay leaves, Provençal herbs and basil. Add parsley and chopped garlic to the dry mixtures. Pour the resulting mass with olive oil, fresh lemon juice, and mix well.
  3. Rub the marinade thoroughly onto the leg. Wrap in foil for 12 hours.
  4. Before baking, make deep cuts in the leg, lay them with prunes and herbs.
  5. Thoroughly rub the leg with mustard and salt, place pieces of carrots and onions around it.
  6. Preheat the oven to 220 degrees and place the leg wrapped in foil inside.
  7. After an hour, reduce the temperature to 180 C, open the foil.
  8. Cook for another 60 minutes, periodically basting the lamb with its own juices.
  9. After 2 hours, let the baked dish sit, covered in foil, for another 20 minutes.

With potato

Baked lamb shoulder is delicious and nutritious. Lamb meat contains a large amount of protein; as for cholesterol, it is minimal. In combination with potatoes it turns out very satisfying. Housewives will appreciate the simplicity and ease of the cooking process. This option will not take much time, and due to the fact that the lamb with potatoes in the oven in the sleeve turns out to be of impressive volume, you can eat the baked dish for several days.

Ingredients:

  • leg of lamb – 1 kg;
  • potatoes – 2 kg;
  • bay leaf – 2 leaves;
  • white onion – 2 heads;
  • oregano – 2 pinches;
  • sunflower oil – 3 tbsp. l.;
  • spice mixture.

Cooking method

  1. Wash the leg of lamb and dry it with a paper towel. If desired, you can chop it to get a full roast, or leave it whole.
  2. Salt the ham and add spices. Leave to marinate for 40 minutes
  3. Peel the onion and cut into large pieces.
  4. Wash the potatoes and chop into pieces no thinner than 1 cm.
  5. Mix vegetables together, add salt and pepper.
  6. Grease a baking sheet with oil, place potatoes and onions on it, and top with ham. Sprinkle everything with oregano and other spices.
  7. Preheat the oven to 220 degrees, place the dish for 45 minutes.
  8. Periodically baste the baked ham with the broth that collects in the pan. If it is not enough, add half a glass of dry wine.
  9. After the required time has passed, let the dish cool for 5 minutes, then serve.

In beer

A polyethylene sleeve is a universal invention that comes to the aid of the housewife in any situation, even if she does not know how to bake a leg of lamb in the oven. This cooking technique requires minimal effort. Whatever is stuffed into the carcass will impart its aroma. Lamb baked using a sleeve does not require time. Just set the desired temperature and forget about the dish. In 3 hours you will have a juicy and festive dish. A leg of lamb baked in beer according to this recipe will turn out amazing. If you don’t have a whole piece, you can make a knuckle using this principle.

Ingredients:

  • lamb ham – 1.5 kg;
  • white onion – 2 pcs.;
  • garlic – 4 cloves;
  • basil - a small bunch;
  • bay leaf – 2 leaves;
  • black pepper – 1 tsp;
  • olive oil – 3 tbsp. l.;
  • wine vinegar – 1 tsp;
  • hot pepper – 1 pc.;
  • beer - 1 glass.
  • salt as needed.

Cooking method

  1. Wash and dry the ham with a paper towel.
  2. Make shallow slits in the shank, stuff it with garlic and bay leaves, sprinkle generously with salt and pepper.
  3. Add half a glass of beer, herbs, vinegar, hot pepper to olive oil and rub your leg. Leave for 2 hours.
  4. Cut the onion into rings and place them on the sleeve.
  5. The leg is placed on an onion bed and poured with beer.
  6. Place the ham in an oven preheated to 200 C for 3 hours.
  7. 30 minutes before it’s ready, open the sleeve and reduce the heat to 180 C. Periodically baste the shank with beer brine.

With vegetables

Leg of lamb goes well with a side dish of vegetables. Potatoes, tomatoes and carrots will not only help to better reveal the taste of the meat carcass, but will add flavor and make the baked dish even more appetizing. If you like leg of lamb with vegetables in the oven, but don’t know how to prepare the dish yourself, follow the recipe presented. For this option, both the whole part and pieces are suitable.

Ingredients:

  • lamb ham - 500 g;
  • potatoes – 200 g;
  • carrot – 1 pc.;
  • onion – 1 pc.;
  • tomatoes – 3 pcs.;
  • sunflower oil – 3 tablespoons;
  • spices, salt to taste.

Cooking method

  1. Wash the lamb and remove excess fat. For the marinade, use spices, salt and sunflower oil. Generously rub a piece of meat with it. Leave to marinate for an hour.
  2. Cut the vegetables into large pieces and place in the bottom of a deep baking bowl.
  3. Place the ham on top of the vegetables and add half a glass of water.
  4. Preheat the oven to 200 C, place the bowl. Cook for 1.5 hours with the lid closed.
  5. After the set time has passed, remove the lid and leave the dish in the oven to form a golden crust.

With quince

If you like unusual culinary improvisations, try combining sweet and sour quince with fatty, aromatic meat. With such a baked dish you can easily surprise your guests with your gastronomic talents. The unusual fruit, although it has its own sweetness, will not kill the wonderful taste of the meat, but will emphasize it. The fruit contains a large amount of vitamins and minerals. Just 2 hours and a juicy leg of lamb baked with quince will appear on the table.

Ingredients:

  • leg of lamb – 1.5 kg;
  • quince – 0.3 kg;
  • carrots – 2 pcs.;
  • white onion – 2 pcs.;
  • bay leaf – 2 pcs.;
  • garlic – 1 head;
  • cardamom – 6 pcs.;
  • pepper mixture;
  • salt.

Cooking method

  1. Peel the onion, cut into large pieces.
  2. Wash the carrots and chop into large squares.
  3. You should choose a quince that is ripe, with a clean and smooth yellow skin. Wash the fruit and cut into slices. Do not remove the skin, otherwise the quince will turn into porridge during cooking.
  4. A glass baking dish must be lined with foil.
  5. Add onions, carrots, bay leaves, and add spices. If you want the meat to be more aromatic, it is better to peel the cardamom. Place the ham on the vegetable bed.
  6. Sprinkle the lamb generously with quince and add 2 cups of water to the total mixture.
  7. Cook under a closed lid for 2 hours at a temperature of 180 C.

In mustard

This simple recipe will appeal to both experienced and novice cooks. Aromatic mustard will allow lamb to better reveal its potential and satisfy even the most demanding gourmet. If you don't know how to cook the back, remember this recipe. Leg of lamb in mustard, baked in the oven, is a festive dish that can easily be prepared every day.

Ingredients:

  • leg of lamb – 1.5 kg;
  • Dijon mustard – 2 tbsp. l.;
  • vegetable oil – 2 tbsp. l.;
  • mixture of peppers, salt.

Cooking method

  1. Wash the leg, trim off any remaining fat and veins. Rub generously with pepper and salt.
  2. To marinate meat, you need to mix mustard and oil. Carefully coat the ham with the resulting mixture and leave for an hour or two.
  3. The leg in the sleeve is placed in an oven preheated to 200 C. For 1.5, 2.5 hours is enough, but if the mass of the shank is larger, the time needs to be increased.
  4. After the required time has passed, take out the ham, separate the bones (this will be easy) and serve.

Stuffed leg of lamb

If you don’t know how to prepare a delicious dish for the holiday, then pay attention to this recipe. Stuffed leg of lamb baked in the oven is a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time in the oven. Thanks to the large volumes, the whole family will be able to eat for several days. Various mushrooms or even mixtures of them are suitable for the filling. You can use cumin, rosemary and other spices for flavor. Spices will only emphasize the taste of a special type of meat.

Ingredients:

  • leg of lamb – 1.5 kg;
  • mushrooms – 400 g;
  • olive oil – 2 tbsp. l.
  • a mixture of peppers, cumin, salt as needed.

Cooking method

  1. Wash the mushrooms under running water and soak in a bowl.
  2. Clean the lamb from excess fat and remove the bones through small cuts.
  3. Mix olive oil with spices and salt, rub the meat and leave for an hour.
  4. Pour chopped mushrooms into a heated frying pan. Simmer for about 20 minutes.
  5. Place the prepared mushrooms into the cuts in the meat.
  6. Rewind the cut areas with thread or close with skewers.
  7. Place the leg on a greased baking sheet and bake at 200 C for 80 minutes.

With rosemary

If for our region lamb is not a typical dish, then in France it is prepared very often. Rosemary and garlic are mainly used as additional ingredients. These spices add a special flavor to the dish. Leg of lamb with rosemary is very easy to prepare and turns out juicy and soft. Its secret lies in a special marinating recipe and temperature conditions, which will allow the meat to retain all its vitamins without remaining raw.

Ingredients:

  • young lamb - 1.5 kg;
  • garlic – 3 cloves;
  • rosemary – 5 branches;
  • red wine – 150 g;
  • butter – 200 g;
  • salt and spices as needed.

Cooking method

  1. Wash the meat and leave at room temperature.
  2. Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mixture. Stir the marinade with a fork.
  3. Cut the cooled lamb deeply several times so that the depth of the holes makes it possible to stick your finger inside.
  4. Generously coat the leg of lamb with the marinade, paying particular attention to the cuts.
  5. Place the shank on a greased baking sheet and cover with foil. Place in an oven preheated to 200 C for 40 minutes.
  6. When the time is up, remove the foil and leave the leg of lamb in the oven for another 50 minutes.
  7. To prepare the sauce, heat the wine well, add butter and a tablespoon of flour. Mix until smooth.
  8. Before serving the baked leg of lamb, pour the sauce over the meat.

In the test

Dishes in the dough turn out especially juicy, since all the liquid remains inside. An appetizing crust not only gives the dish a more attractive appearance, but also adds satiety. Leg of lamb in dough, baked in the oven, is suitable for both the main dish on a festive table and for every day. To prepare it, you need to remember a couple of simple secrets described in this recipe.

Ingredients:

  • leg of lamb – 1 kg;
  • puff pastry – 200 g;
  • tomatoes – 2 pcs.;
  • capers – 1 tbsp. l.;
  • garlic – 10 cloves;
  • anchovies – 4 pcs.;
  • olives – 100 g;
  • eggs – 1 pc.;
  • cilantro - a small bunch;
  • a mixture of peppers, salt as needed.

Cooking method

  1. Wash the back of the lamb, remove excess fat and veins.
  2. Carefully remove the bone so that you can form a roll.
  3. Peel the garlic, chop or use a garlic press.
  4. Make several deep cuts in the leg and insert the cloves into them.
  5. Fold the meat to form a roll and secure with thread.
  6. Spread the knuckle generously with salt and pepper mixture and spread with butter.
  7. Preheat the oven to 180 degrees. Line a baking tray with baking paper.
  8. Place the meat in the oven, drizzle with olive oil, add cumin. Leave to cook for 50 minutes.
  9. To prepare topenade, chop the herbs, olives, capers, and tomatoes. Add olive oil, anchovies and a couple of cloves of garlic to the resulting mass. Beat all ingredients until smooth.
  10. Remove the shank from the oven, cool, and generously brush with topnade.
  11. Roll out the puff pastry, wrap it around the lamb, coat the “wrapper” with a raw egg.
  12. Preheat the oven to 180 C oven, place the dish for 45 minutes.
  13. Serve the baked lamb with the dough in portions.

Marinade for lamb in the oven

The key to a tasty dish is good meat, but do not forget about the importance of the marinade. He is able to transform a dish and reveal it from its best side. A special sauce will not only add flavor, but also help make tough meat soft and kill the specific smell if you were unable to purchase a young lamb. A simple marinade for a leg of lamb in the oven based on olive oil and spices will be inexpensive, but will make the baked dish very tasty.

Ingredients:

  • olive oil – 4 tbsp. l.;
  • mustard – 2 tbsp. l.;
  • rosemary – 5 branches;
  • garlic – 6 cloves;
  • spices, salt.

Cooking method

  1. Squeeze the garlic through a garlic press into the olive oil and mustard.
  2. Pour spices and salt into the resulting mass.
  3. Mix everything until smooth, brush the meat.

Video

Lamb in the European part of Russia is not as popular as pork or beef, and it’s completely in vain. Lamb meat is a very healthy product that 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 eat it without worrying about your figure.

Young lamb meat is ideal for cooking. Meat is tasty and very healthy, especially if you choose the right cooking method. Experienced chefs advise baking 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 photos

To cook lamb deliciously, you don’t need to worry too much; you can simply bake it in foil. The meat will come out of the oven looking beautiful and have a fantastic aroma. This is the kind of lamb that will become the signature dish on the holiday 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 lucky to have thousands of kitchen assistants to help her cook quickly. One of them is a baking sleeve, which at the same time 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.
  • Dijon mustard (beans) – 2 tsp.
  • Herbs de Provence spices – 1/2 tsp.

Technology:

  1. Remove excess fat from the meat, cut off the membranes, wash, and pat dry with a paper towel.
  2. Grind the spices into powder (or take ready-made ground ones), mix with salt.
  3. Rub the resulting aromatic mixture onto the lamb on all sides. Now carefully coat with mustard. Leave to marinate for 3-4 hours in a cool place.
  4. Hide the meat in a sleeve, place on a baking sheet, and put in the oven. Bake at maximum temperature (220°C) for 40 minutes.
  5. Then lower the temperature and continue baking for half an hour. You can carefully cut the sleeve so that a golden brown crust appears.

Place the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, and garnish with herbs. The dish of the day is ready!

Delicious oven-baked lamb in pots

Once upon a time, grandmothers cooked in pots in the oven, and they were amazing dishes. Unfortunately, we can’t turn back time, but using pots to prepare modern dishes is quite possible. Below is a recipe for lamb prepared this way.

Products:

  • Lamb (lean fillet) – 800 gr.
  • 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 hostess’s taste), salt.
  • Water.

Technology:

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

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

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

Products:

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

Technology:

  1. Prepare the ingredients. Peel the potatoes, rinse them under water, and chop them quite coarsely, since baking lamb is a lengthy process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
  2. Clean the meat from films and excess fat, rinse, and make deep cuts.
  3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Rub the lamb well with the aromatic marinade.
  4. Pour a little oil into the bottom of a baking dish, lay out the potatoes, top with the meat, pour wine over it. Cover with a sheet of food foil and place in the oven.
  5. Bake for 40 minutes at 200°C. From time to time, pour the resulting “juice” over the meat and potatoes.

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

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but the company can also be accompanied by other vegetables currently available in the refrigerator. 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, thyme, rosemary.
  • Water – ½ tbsp.

Technology:

  1. Prepare the lamb: remove films and excess fat, rinse, dry, salt, sprinkle with spices, leave for marinating.
  2. During this time, prepare the vegetables. Peel and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
  3. Cut the potatoes into slices, carrots and tomatoes into circles, onions into rings. Place the vegetables in one container, also add salt and sprinkle with seasonings.
  4. The baking dish should have a high side. Pour oil and water into it, lay out the meat, and vegetables around it.
  5. Bake for 1-1.5 hours at 200°C, be sure to cover with a sheet of foil.

The ideal marinade for roasting lamb in the oven

For the query “ideal marinade for lamb meat,” the Internet produces thousands of recipes, but every housewife considers hers to be the best. Therefore, only experimentally can one obtain the ideal composition. You can use this recipe as a basis.

Products:

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

Technology:

  1. Peel the onion and garlic, rinse, cut the first into small cubes, pass the second through a press. Cut the chili into small pieces.
  2. Mix with salt, spices, olive oil and soy sauce.
  3. Soak the lamb in this marinade for several hours before putting it in the oven.

Herbs and spices will help cope with the smell of lamb, which not everyone likes. The oil will help keep the meat juices inside during baking. If desired, you can chop 2-3 tomatoes into the marinade.

    Ribs are best for grilling. The shoulder, in principle, can also be used, just cut smaller. Lamb meat has a strong smell, so aromatic herbs go well with it. A few points:

    If the meat has been frozen, it cannot be defrosted in water - it will lose its taste. The meat should melt on its own at room temperature;

    Salt takes the juice out of the meat, and it turns out dry, so you need to add it before the meat goes to the coals;

    It is good to add rosemary, a little grated nutmeg and ground cinnamon, black pepper, pomegranate and/or lemon juice, a little vegetable oil (so that it does not stick to the grill) to the washed meat;

    Marinates for 5 hours.

    If you make lamb shish kebab, you need to take the meat from the leg, namely the thighs. The marinade is made with vinegar and herbs such as thyme, basil, bay leaf, and cumin. By the end of marinating, you can add mayonnaise - then the kebab will have a beautiful crust.

    For lamb kebab, it is best to buy the hind leg. One more nuance - ideally, the meat should be fresh, or at least not frozen. Lamb meat has a unique aroma that cannot be killed by vinegar marinade. In general, it is best to make the marinade dry: just a lot of onions, salt and spices as you wish, but always pepper (for me personally, also coriander and bay leaves).

    If the lamb is old, you will have to use vinegar, but it will no longer be kebab. The best meat is the one that works the least, that is, those muscles that do not run and jump. That is, brisket is the purest meat there. If you are lucky enough to buy such meat, then marinate it in onions and at the same time press the meat and onions with your hands. Wrinkle it. You can add a little lemon.

    There are many recipes for marinating lamb. This recipe will be the closest to Slavic kebabs. You need to clean the meat from tendons and films, dry it and cut it into pieces. You need to cut onions, tomatoes, herbs, lemon juice into rings and add a little boiled water.

    Place a layer of onions, herbs and tomatoes in an enamel bowl, then put a layer of meat and pour lemon juice on top, salt and pepper to taste. Then the meat needs to be poured with red wine, water or kefir. The pan must be refrigerated for at least 6 hours. To soften the meat, you can add a few tablespoons of vegetable oil to the marinade.

    The most important thing is that the marinade contains onions, a lot of onions, and it is advisable to mash them well so that they release juice. Don't forget about your favorite spices. Well, the marinade liquid can be sour wine. But the most delicious kebab comes out if you marinate it in onions and pomegranate juice - that’s something. A couple of hours in this marinade and the meat will be great. Of course it's not cheap...

    If you buy fresh and young lamb, then you won’t have to marinate it in any special way.

    Take a rolling pin, roll the onion to release the juice and soak the lamb in this juice. Also add onion and salt to taste. This marinade is great for barbecue - both quick and tasty.

    To serve lamb, you need to use a more complex marinade from:

    • tomato
    • barberry
    • tkemali sauce
    • fat tail fat

    Dip the tomatoes in boiling water and remove the skins. Soak the lamb in onion juice, tomatoes, tkelami sauce and melted fat. Keep it like this for 2-3 hours.

    My advice to you is to use either ribs, tenderloin, or kidney parts for frying. And you can try this marinade:

    Black pepper,

    Paprika, marjoram, sumac.

    Pomegranate juice + cognac.

    Cut the meat into pieces (if it is fresh, let it ripen for 3-4 hours in the refrigerator at a temperature of 0.+5). Chop the onion, mix with salt and spices. Place a pillow of onions on the bottom of an enamel bowl. Next, add a layer of meat, salt, then again the onion-spice mixture)), and again the meat... And so on. The last layer should be the onion. Place the meat under light pressure, and, all this happiness, in the refrigerator for 3 hours. Then, you should dilute cognac and pomegranate juice in a ratio of 2:1. Based on the calculation - for 1 kg of meat, 60-70 grams of cocktail. Pour this mixture into the meat and mix everything thoroughly with your hands. Now, but without pressure, put it in the refrigerator for an hour and a half (still the same 0.+5) and you can fry it. Just before frying, free the lamb from the onions. He has already played his pariah)). Well, of course, it’s better to fry over coals.

    Bon appetit))

    You can marinate lamb in all sorts of different ways! Several features must be taken into account.

    The main marinade for meat is... onions! And not all kinds of liquids, as many people mistakenly believe. There is never too much onion in a marinade!

    Now about liquids. There are those people who marinate with vinegar. Yes, you can, if the meat is of such quality that it’s a pity to throw it away, but it’s just impossible to eat it. Vinegar softens the meat, practically falling apart, while completely killing its taste and smell.

    Wine is included in the classic kebab recipe, but only red wine, which has the ability to dissolve fat, helps the spices dissolve and penetrate the meat. The wine itself also gives the meat a piquant taste. But you shouldn’t overuse it, as too much wine can also dull the taste of meat.

    Time! How long to marinate? There are two methods depending on the desired result. If the meat is of high quality, then you should not marinate it for more than 1-2 hours. All the spices have time to penetrate the meat, the juices mix, the meat itself releases a little juice, but remains juicy.

    If the meat is not of very good quality and you need to transform it, then you need to marinate it for a day or more, hanging it several times. In this case, you need to add more wine to the marinade. If you marinate for 4-6 hours, then the meat, having gone through the intermediate stage of marinating, will release juices without gaining new ones, without having time to soften, it will be harsh.

    And now about the spices. Here they recommend all sorts of things, but it depends on the taste and color... so, throw in whatever you want. But it’s still worth remembering an important truth: Meat loves cilantro! Many people say that they don’t like cilantro (coriander), but at the same time they adore Georgian kebabs. There is no Georgian kebab without cilantro! Where per kg of meat you need 10g of ground dry cilantro seeds.

    And yet, if we are talking not just about meat, but about shish kebab, then in Georgia they can kill you for garlic in a kebab. Although, for example, a leg of lamb baked in the oven in foil is very tasty if it is stuffed with garlic, but this is not kebab.

I don’t use marinade for lamb in the oven often, but I still use it. The disadvantages of this cooking method are time. A ram is not a chicken. To properly marinate a large piece of meat, you need at least several hours, and for some recipes even days. A significant plus is that the meat turns out very tender.

I've come across the opinion that only bad meat is marinated to hide defects, or that marinating makes lamb rubbery. To be honest, I have NEVER encountered the latter. And I’ve never held “bad” lamb in my hands either. That's what marinating with seasonings really does - it changes the flavor of the meat. Those. if the meat has too much of a lamb smell that you don’t like, then marinating will help. If the smell, on the contrary, is weak and almost absent, and you want to preserve it, strong seasonings should be avoided; it is better to do it purely with salt and pepper. Well, now let's look at a clear example of how to marinate a leg of lamb for baking in the oven?

First, you need to remove the outer films from it and, possibly, remove excess fat. What is "excess fat"? If you are going to eat the lamb hot, then there can be no excess fat on the leg. But if it’s cold, then it makes sense to cut off the thick pillow; it won’t taste good when it’s cold.

If you have a large leg of lamb like mine (up to the spine), then the bones of the spine and pelvis are also removed. Marinating, strictly speaking, has nothing to do with it, it’s just that it will be more convenient to cut it later. We remove the head of the femur from the joint, and cut out all the other bones from the thick part of the piece. Can be used to cook broth.

Our marinade will consist, in fact, of two parts - pasta and wine. For the paste, peel the garlic and crush it with salt and herbs, adding vegetable oil to the paste. Tear off the leaves from the branches of fresh herbs, discard the rough branches; they are not needed in this recipe.

We poke several large pockets in the muscles. Do you see how my knife went deep and how thick it is? Really big ones, not like stuffing with garlic.

Use a teaspoon to distribute the seasoning paste into the pockets.

Coat the entire surface of the leg with the remaining paste. Here you can add a little more oil and salt.

Place the leg in some deep container and pour white wine over it. Yep, right on top of the pasta you just spread. We cover the container with the leg on top with film and marinate the lamb in wine at room temperature for 2-3 hours, turning it over from time to time (you will have to remove the film and re-stretch it each time, so it’s better to take something thick). You can marinate in the refrigerator this way for longer.

Calculating the baking time for lamb, everything is written there in great detail, I don’t see the point in repeating this information here. The only thing is that you need to water it with the same marinade in which the leg was marinated. I mean, fish it out of it, bake it on a baking sheet without marinade, and collect the marinade in a jug and then use it for basting, if necessary. The baking time does not change in any way, with or without marinating.

And the result after marinating will be a little different, like this. Do you see the difference in the color and texture of the meat? I usually always use the same temperature regime under my feet, i.e. The marinade makes all the difference. With it, my lamb turned out literally pearl pink.

Well, did I manage to tempt anyone into trying to marinate a leg of lamb for baking in the oven?

Lamb, like any meat, loves marinades. You need to marinate the lamb for at least an hour, ideally for a day. The older the lamb, the longer the marinating process should be. The marinade will not only make the meat softer and juicier, but will also significantly improve its taste.

Pickled lamb can be cooked until medium rare and there is no need to be afraid that the piece of meat will contain blood. At the same time, lamb should not be overcooked. There are many types of marinades. Here are the most popular and effective of them.

Recipes are designed for 1 kg of lamb

SIMPLE LAMB MARINADE

Onions - 3 pcs.
. 3% vinegar - 50 ml
. Sugar - 2 teaspoons
. Salt and ground black pepper - to taste

First cut the lamb into portions, add salt and pepper, add chopped onion and pour vinegar mixed with sugar. Mix well, put under pressure and put in a cool place for a day.

MARINADE FOR LAMB SHASHLIK

Onions - 3 pcs.
. Lemon - 1 piece or 3% vinegar - 1/2 cup
. Sauce "Tkemali" - 4 tbsp. spoons
. Tomatoes - 4 pcs.
. Dried barberry - on the tip of a knife
. Rendered lamb fat - 30 g
. Salt, black pepper, herbs - to taste

Cut the meat into portions, place in a marinating container, sprinkle with salt, pepper, and finely chopped onion. Add lemon juice (can be replaced with vinegar) and stir. Marinate in a cold place for 2-3 hours. After the meat is threaded onto skewers, they are greased with melted lamb fat and fried over coals as usual.

LAMB MARINADE
WITH DRY WHITE WINE

Dry white wine - 1 glass
. Onions - 2 pcs.
. Carrots - 1 pc.
. Lemon - 1/2 pcs
. Vegetable oil - 1 cup
. Garlic - 2 cloves
. Parsley, bay leaf, black peppercorns - to taste

The carrots need to be cut into circles, the onion into half rings, and the garlic into mince. Pour vegetable oil over the meat, add chopped vegetables, bay leaves, finely chopped parsley, pepper, lemon juice and pour dry white wine over everything. The marinating time depends on the size of the pieces of lamb - from 2 hours to 1.5 days.

LAMB MARINADE WITH VINEGAR

Garlic - 5 cloves
. Onions - 2 pcs.
. 9% vinegar - 3 tbsp. spoons
. Olive oil - 150ml

. Thyme, rosemary - 1 sprig each

Cut the onion into rings, finely chop the garlic. Mix all ingredients with lamb. Marinating time is at least 12 hours.

LAMB MARINADE WITH LEMON

Water - 0.5 l
. Lemon - 1 piece
. Sugar - 1 teaspoon
. Onions - 2 pcs.
. Salt, herbs, bay leaf, black peppercorns, cloves - to taste

Boil water and add all ingredients, boil for 20 minutes, pour in vinegar. Remove from heat, cool and pour marinade over lamb. Marinate for at least 6 hours.

LAMB MARINADE WITH KEFIR

Kefir - 1/2 liter
. Onions - 2 pcs.
. Greens (parsley, basil, cilantro, dry marjoram, oregano, coriander) - to taste

Place chopped onions, chopped herbs, chopped lamb into a marinating container and pour kefir over everything, mix well and leave in a cold place for 10 hours.

LAMB MARINADE WITH RED WINE

Red wine - 1/2 cup
. Vegetable oil - 3 tbsp. spoons
. Soy sauce - 5 tbsp. spoons
. Garlic - 3 cloves
. Salt, chili pepper - to taste

Chop the garlic, mix with the rest of the ingredients, pour the marinade over the chopped lamb. Marinating time in the refrigerator is 8 hours, at room temperature - 3 hours.

LAMB MARINADE WITH COGNAC

Cognac - 3 tbsp. spoons
. Lemon juice - 2 tbsp. spoons
. Vegetable oil - 5 tbsp. spoons
. Salt, ground black pepper, mixture of herbs - to taste

Mix all ingredients. Place the sliced ​​lamb on a flat surface, brush with marinade, turn over after half an hour and brush again, leave for another half hour.

LAMB MARINADE WITH YOGURT

Yogurt - 200 ml
. Garlic - 2 cloves
. Red pepper or paprika - 1/2 teaspoon
. Mint - 2 teaspoons crushed leaves

Chop the garlic and mix with pepper, mint, yogurt and chopped lamb. Leave to marinate in the cold for 10 hours.

LAMB MARINADE WITH HONEY

Honey - 0.5 cups
. Soy sauce - 100 ml
. Garlic - 2 cloves
. Vegetable oil - 100 ml
. Salt, ground black pepper - to taste

Mix all the ingredients, pour the mixture over the pre-cut lamb into portions and leave to marinate at room temperature for 4 hours.

LAMB MARINADE WITH MUSTARD

Mustard - 3 tbsp. spoons
. Olive oil - 5 tbsp. spoons
. Onion - 1 piece (large)
. Lemon - 1 piece
. Rosemary - 3 sprigs
. Salt, ground black pepper - to taste

Mix all ingredients with chopped lamb and leave to marinate in the cold for 8 hours.

LAMB MARINADE
WITH POMEGRANATE JUICE AND VODKA

Pomegranate juice - 200 ml
. Vodka - 50 ml
. Salt, ground black pepper - to taste
. Spices (basel, marjoram, tarragon, dill, parsley, sage, etc.) - to taste

Soak the lamb in the mixture of ingredients and leave to marinate for 8 hours in a cool place.