How to cook a lamb shoulder, baked in the oven

The shoulder blade is, in fact, the front leg of the lamb, which is ideally suited for cooking, stewing, as well as roasting and baking whole in kind in terms of meat quality. These options are best suited so that the meat can maximize its taste. Quite simply, a lamb shovel is baked in the oven. The meat is juicy, very tender and easily behind the bone. There are many ways to make such a masterpiece.

Lamb and spice power

For starters, you can try the easiest option, which does not require much effort. All the main work should be done by specially selected seasonings. In this case, you can use the products of the African company NOMU. These spices, produced in South Africa, give the finished product a slight pungency, piquant taste and a completely unique smell. To work, you need a ram shoulder (preferably a lamb), coarse salt, 1-2 tablespoons of vegetable oil, freshly ground black pepper, a couple of sprigs of rosemary and NOMU spices.

A simple process is as follows:

1. Pour oil into the bowl. Add seasoning with pepper there, mix everything and set aside.
2. It is good to salt the meat, and then coat on all sides with a prepared aromatic mixture.
3. Place a piece of lamb on a baking sheet, and place rosemary sprigs on top of it.
4. Cover the baking sheet tightly with foil so that the meat is well baked, and send it to the oven, heated to 200-210 degrees, for 20 minutes. Then reduce the temperature to 180 degrees and continue cooking for another hour and a half.

The lamb shovel baked in the oven in this way is very tasty. The dish looks spectacular on the table and is perfect for a festive menu.

Lamb in a wonderful sleeve

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

Everything is prepared literally in several steps:

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

Now the lamb shovel baked in the oven is ready. It can be safely laid out on a dish, decorated and served.

The magic of fragrant herbs

For a gala dinner or any other celebration, lamb shoulder is ideal as a main meat dish. Recipes for its preparation can be very different. Do not forget that lamb itself has a characteristic smell. But in the process of cooking it can easily be interrupted with the help of specially selected seasonings. Peppers, rosemary, ginger, marjoram or thyme are perfect for this. One of the options for cooking the scapula involves the following products: for 1 whole lamb scapula half a cup of any vegetable oil, 2 cloves of garlic, a bunch of rosemary, 35 grams of ground red and 5 grams of allspice, 10 grams of salt and a bay leaf.

Cooking begins with meat:

1. Lamb is lightly chopped on the bone (without dividing portionwise) into several parts.
2. Cook a special marinade by mixing the oil with pepper and garlic. Coat them with meat and put it in the refrigerator for a day.
3. The next day, salt, add herbs and bake in the oven at 180 degrees for 90 minutes. That the meat has not dried out, it should be periodically watered with juice, which was formed during baking, or wine.

It turns out a very tender and delicious lamb shoulder blade. Recipes for its preparation in the oven usually differ among themselves with the chosen spices or the time it took for the preliminary preparation of the products.

Original version

A good specialist can teach how to cook a lamb shoulder using the same starting foods (meat, garlic, hot pepper, salt, oil and seasonings). Only an additional grill and 1 lemon are required. The initial stage of the process practically repeats the already known options. It is necessary to prepare the marinade from the starting components (with the exception of salt). It should be used a little later. In the aromatic mixture, a piece of lamb must lie for at least 6 hours. You can leave it in the refrigerator in this condition for the night. The next day, you will need to get the meat and let it warm up a little to room temperature. And during this time you should prepare a barbecue. The coals must be sufficiently heated so that the meat can be well-fried. Then each piece of lamb must be salted and spread on a wire rack. Meat is usually fried for about 30 minutes. It is necessary to constantly monitor the cooking process. If the meat is very fatty, then drops of melted lard can get on the coals. Do not allow open flames in the grill. For this, a water bottle should always be at hand. Ready meat can immediately be laid out on plates and served to guests. As a side dish, any greens and vegetables are suitable.

Roasting secrets

Any housewife always wants to impress friends with her culinary skills. A lamb shovel in the foil can help with this . The dish looks very impressive on the table and tastes worthy of the highest praise. And for cooking, you only need a lamb shovel, salt, 100 grams of table mustard and seasoning (basil, celery, cloves, oregano).

You need to cook as follows:

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

Now the finished product can only be put on a dish, sprinkle lightly with lemon juice and serve. Garnish can be prepared separately or limited to fresh garden herbs.