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Oven-baked lamb shovel

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Cooking a boneless mutton spatula

Lamb shoulder dishes are famous for their taste and unique alluring aroma. Meat is often cooked for the holidays. On the Internet you can find recipes for lamb shoulder dishes, but we will share with you the simplest and fastest.

The recipe is so simple that you yourself will be surprised. During cooking, you do not need to stand constantly at the stove. 1.5-2 hours you can be free and go about your business.

Step by step cooking

You can change the number of ingredients if the number of guests / relatives is more than 4-5 people.

A method of preparing a dish of mutton scapula without bone:

Rinse the spatula under water, then dry it thoroughly. Using a sharp knife, we cut the meat in the form of a net on the side where the fat is. You only need to cut fat, we don’t touch the meat.

Rub the spatula with salt and your chosen spices on all sides. Do not avoid the place of cuts, they also need to be thoroughly grated.

Tear off the leaves from the rosemary branches and put them in the holes in the meat.

Grease a baking sheet with butter and put the lamb. Top with a shovel can be poured with olive oil (optional).

Peel the garlic, cut each clove into small pieces. We stuff the shoulder with garlic.

Wrap the baking sheet with foil very tightly. Send the lamb to a preheated oven to 170 degrees. If your stove does not work as it should, then you can put a pot of water at the bottom of the oven. During baking, steam forms in it, as a result of which the lamb does not burn out and does not dry out.

Bake the dish for 1.5-2 hours. After about 1-1.5 hours from the start of cooking, unscrew the foil and pierce the meat with a fork. If blood does not flow from it, then the dish is ready. If after this time the lamb remains harsh, bake a little longer.

Transfer the finished shoulder to a dish, garnish with vegetables and herbs and serve.

You can look at a photo of a mutton shoulder blade on the Internet. The finished dish looks very beautiful, especially if it is decorated with bright vegetables. Enjoy your meal!

Lamb is a fairly low-calorie product. The meat of young animals is very tasty and nutritious. Adults have tougher meat with an unpleasant odor.

Lamb is 30 percent less fat than pork. It is richer than other types of meat in terms of iron content. Lamb contains vitamins B, calcium, iron, potassium, magnesium, iodine, phosphorus and much more. The proteins that make up lamb make meat nutritious. There is no bad cholesterol in this meat, which is another advantage of lamb. The meat of a young lamb contains 135 calories per 100 grams.

If you have low hemoglobin, then you should definitely eat lamb. It has a beneficial effect on the composition of the blood. Also, lamb will normalize the condition of the teeth and help prevent tooth decay, since the meat contains fluoride. It is useful for dental tissue.

Lamb meat helps regulate the production of gastric juice and prevents the onset of diabetes. Lamb broths are very useful for those who suffer from gastrointestinal diseases. The broth will be useful for gastritis and low acidity.

If you have poor vessels or atherosclerosis, then do not give up lamb. The use of this meat is allowed in small quantities. Least cholesterol in young lamb meat. Containing sodium, potassium and magnesium, very well affect the cardiovascular system, so lamb is useful for people suffering from heart disease.

Not many people know that with the bites of a rabid dog, lamb with wine can prevent a harmful effect on a person.

Lamb meat also affects the appearance of a person. The skin becomes more toned, the hair looks healthier and silky, and the nails become stronger.

There are a lot of useful properties of lamb. However, one must remember that ram meat is fatty enough, which is why, in order to avoid heaviness in the stomach, it needs to be combined with fresh vegetables. Then the meat will be absorbed faster and help to avoid unpleasant sensations of heaviness in the stomach.

Cooking lamb is very easy, as you could already understand from our recipe. There is a large variety of mutton dishes, as well as meat cooking options. In general, we can conclude that lamb has many useful properties and is rich in vitamins and minerals. However, one must remember that it is quite heavy and should not be used too often. A couple of times a month, or even less often, will be more than enough to get all the benefits and useful properties of this meat.

Thanks to this excellent recipe, we learned how to cook "Lamb Shovel Dishes".

Ingredients

Lamb shoulder - 1 pc.

Mayonnaise - 150 ml

Onions - 1 pc.

Garlic cloves - 2 pcs.

Parsley - 1 bunch

Basil - to taste

Fine crystalline salt - 1 tbsp.

Ground black pepper - to taste

  • 265 kcal
  • 2 hours
  • 2 hours

Step by step recipe with photo

Lamb shoulder, baked in the oven in a single piece, without preliminary bone removal - perhaps the most difficult cut for cutting. On the other hand, it is he who makes it possible to apply a very interesting technique: it is much more convenient to lay a shell of fresh herbs on the shoulder blade than on the leg - its surface is flat and this layer does not slip off.

Is it possible, in general, to bake lamb in the oven with fresh, not dried herbs? Yes, it’s possible, but this is not done in an open way, but necessarily closed: in foil, in a baking bag, under the closed lid of a heat-resistant container - which is at your disposal. Lamb at the first stage of heat treatment requires a very high temperature, if its surface is left open, then fresh herbs (this can be parsley, basil, mint, spinach, sorrel, chervil, cilantro - in any ratio) will dry out or burn out.

Thus, a lamb shovel baked in the oven in foil undergoes a long gentle heat treatment. The meat is tender and soft. It is even difficult to recognize lamb in color, consistency, and the absence of a dark outer layer.

How to cook a lamb shovel in the oven in foil? To begin with, let's agree that the meat for this recipe must be at room temperature.

We clean the onion and garlic, cut the onion so that it is convenient for the chopper or blender to chop it further.

Rough stems are torn off the leaves from the grasses. Throw away the stems.

Grind herbs with onions, garlic, salt, mayonnaise and pepper with a blender until gruel is obtained.

This mixture is coated on all sides with a lamb shoulder and place it on a large piece of foil, which will actually close around the shoulder blade.

Preheat the oven to a temperature of 250 degrees with air circulation. We form a foil with such a FULLY CLOSED envelope with the lid open upwards and bake the spatula at an average level at a temperature of 250 degrees for 15 minutes. Then we remove the temperature by 180 degrees and continue baking for another 1 hour.

After that, open the upper flaps of the envelope and continue to bake a lamb shoulder in the oven at a temperature of 160 degrees until the meat reaches the desired degree of readiness for you. To look, pricking the tip of the knife into the side surface. I deliberately do not indicate the exact time of this stage, so as not to confuse anyone. Firstly, the weight of the cut can be different, and secondly, everyone has different ideas about the readiness of meat. I’ll say one thing: the shoulder blade is a fat cut, and they don’t eat it with blood. So wait for the whitening of meat and clear meat juice.

This is what the degree of readiness I want is like. The meat has been completely baked, but has not yet turned brown, it is golden. The juice is completely transparent, without a pink hue, but continues to stand out.

And this is how the meat looks in a cut form. As you can see, the meat is very, very light. By the way, this cut is to be consumed only hot - either immediately or in dishes where the remains of meat are subjected to repeated heat treatment. The cold shoulder blade is tasteless due to the large amount of fat.

Jacques and Laurent Pursels

About study, Languedoc and the new Le Jardin des Sens

The front legs of a ram or lamb are called shoulder blades. This part of the carcass is good because you can cook it whole, as many do. And from it you can cook soup, make kebabs and cook minced meat for pasties. Yes, and another lyulya with a kyuft of it are good!

We talked with the five chefs and asked them how they most liked to cook a lamb shoulder.

Shamsiddin Kamalov, brand chef “Tea houses No. 1 of Timur Lansky”:

“The shoulder blade is lean meat on the bones, and the meat itself is small, and the bones are many, so often this part of the ram is put into broths for various soups. To do this, it is enough to boil the spatula for 1.5 hours on low heat. We add cumin, zira to the broth (adding is not important at the beginning or end of cooking). Strain the broth, add the meat removed from the bone, potatoes, vegetables and noodles into it and the shurpa is ready. Shurpa in meaning resembles Russian noodle soup: it is prepared on the basis of chicken broth so that the dish is not fatty. Shurpa is also prepared on the basis of low-fat broth from the shoulder blade.

You can put a shovel on a barbecue (although this is not a premium part), or even better bake it whole. Previously, the spatula must be salted in brine - 50 grams of salt per 1 liter of water for a couple of hours. Then we wrap it in foil and hold it for an hour at 180 degrees, then remove the foil and bake it for another 20 minutes at 200 degrees: the meat is tinted, and the fat becomes golden. ”

Bulat Ibragimov, chef of the restaurant "Southerners":

“A lamb shoulder blade is a universal thing. You can do whatever you like with it - bake, stew, make minced meat from it.

In order to bake it whole, take 350 g of prunes, 300 ml of soy sauce, 1 liter of meat or vegetable broth, a little thyme and rosemary. Punch all this in a blender, pour a spatula with this marinade and leave for a day, or better for two. And then cook it in the same sauce. If you put the spatula in a vacuum bag, then it will take 12 hours at a temperature of 80 degrees, if without a bag, but just in the oven, then 15 hours at 90 degrees.

You can also do this: separate the shoulder blade from the bone, tightly tie a piece of meat with twine, salt and bake at a temperature of 160 degrees for about an hour - you get an excellent roast beef, although not from beef.

The spatula is also ideal for minced meat, because it contains fat. For the grill and kufta, the forcemeat must be beaten off very well, and then this fat will cease to be felt, but it will give the forcemeat juiciness, density and uniformity. For a casserole, I take 1 kg of minced meat, beat it well, then add 300 g of very finely chopped onion, a teaspoon of zira, 50 g of very finely chopped cilantro, 5-6 finely chopped medium mint leaves, finely ground black pepper and salt. You can also add 1 g of ground hot pepper and half a teaspoon of paprika. Having added all this, I again thoroughly mix the minced meat, beat it off and send it to the refrigerator for 15 minutes. After that I sculpt the lula and string them on special flat skewers - the area of ​​contact of the skewer with meat should be large, and the lula should not be thick - no more than three centimeters in diameter. I cook them on an open fire for about seven minutes, constantly turning over. If the fever is very strong, then three or four minutes is enough.

You can make a kuft out of the same stuffing: blind small flat cutlets and fry them on both sides in a pan with sunflower oil for 15–20 minutes. It is better to fry on a gentle fire - 120 degrees, so that the kufta is covered with a crust slowly. Often you don’t need to turn the kuft over, just twice.

Both lula and kyufta are well served with red sour sauce, for example tkemali or satsebeli, as well as pickled onions, parsley, cilantro and dill. I also like the lula with zaziki sauce, which has mint. ”

Giuseppe Davi, Butler Restaurant Chef:

“I bake a lamb shoulder so (I’ll say right away: it’s better to take young lamb, and even better lamb: we Italians don’t like the characteristic lamb smell). I take a small leg, weighing one and a half to two kilograms, and fry it well in a frying pan in butter. While the meat has not yet crusted, pour 300 ml of dry white wine and fry until the wine has evaporated and the meat has not crusted. Then I put the spatula on the baking sheet, put the potatoes, carrots, celery, rosemary and thyme (you can just herb and potato) next to it, cover it with foil and put it in the oven for 30–40 minutes, heated to 140 degrees. When the meat becomes soft, remove the foil, once again pour 100 ml of wine, raise the temperature in the oven to 180–220 degrees and cook another ten minutes. The shoulder blade is golden, crispy - and soft.

Also from the scapula you can make stew for tagliatelle. The meat must be cut into small cubes or cranked through a meat grinder and fry in a mixture of butter and olive oil until a beautiful crust appears along with 10 g of rosemary, 10 g of thyme and 10 g of marjoram. And then simmer on low heat for at least three hours, adding a few (quantity to taste) tablespoons of trade winds, as well as 200 g of separately fried mushrooms, some with a neutral taste, 200 g of artichokes (also fried) and a little broth - also on eye to a light blanket. Salt and pepper - to taste, if there are no mushrooms and artichokes, you can use only herbs. When the stew is ready, you need to cook the pasta, and then combine it in a large skillet with a stew, add butter, a little parmesan and a little pecorino - and mix. I won’t even give a hard recipe - everything is laid out by eye. And it tastes: someone adds a lot of trade winds, someone - just a little bit, with the mushrooms and artichokes the same freedom. And even the ratio of pasta to stew can be different. ”

Igor Bednyakov, chef of the Bochka restaurant:

“Suppose you have a shoulder blade weighing 2-3 kg.

If you want to bake it in the oven, then it is better to marinate the meat first. I like to do this in two marinades. First - vegetable, proportions of marinade will indicate 1 kg of meat. The meat is rubbed with salt and ground black pepper and sent to the refrigerator for 30 minutes. And then for 12 hours it is dipped in a marinade of 400 g of onion, 15 g of zira, 10 g of cumin, 10 g of fresh pods of chili and 300 g of fresh mashed tomatoes. It is not necessary to feel sorry for the marinade. After that, put the meat in the berry marinade. For it you will need 1 kg of raspberries, 200 g of lingonberries and 100 g of cranberries, all this must be turned into mashed potatoes, add a little salt, a little sugar (depending on the ripeness of the berries) and a little vegetable oil. In this marinade, you need to lower the meat for three hours, no more: inside the shoulder blade has already been saturated with vegetable marinade, the berry marinade will simply add flavor to the surface.

Handling such a pickled spatula can be done in different ways.

You can bake in the sleeve: put there a shoulder blade with carrots, onions, celery or any other long-playing vegetables, as well as spices to taste. If you want to add garlic, then it will be necessary to send it to the package shortly before readiness: long languishing will hurt him, he will taste nasty.

You can bake it differently: put a spatula on parchment paper, overlay with carrots and celery, wrap it, and then wrap it again - already in foil, thanks to the parchment layer, the meat will not stick to the foil. Then you can safely bake this meat for two hours at 180-200 degrees. If you want to make it almost like a stew, hold it there a little longer. The same applies to baking in the sleeve.

And the pickled shoulder can be cooked in a su-form for 8 hours at a temperature of 58 degrees - the shoulder generally loves long stewing.

Wonderful kebabs also come out of the scapula. For them, you can take meat marinated in the above way, or you can use another marinade, ideal for barbecue. The proportions are also for 1 kg of meat: cut into strips 300 g of onion, add 10 g of salt, 10 g of sugar, 10 g of sunflower hops, 10 g of ground black pepper, 10 ml of lemon juice, 30 g coarsely chopped with cilantro stems, 300 g randomly chopped tomatoes, 25 g tomato paste and 35 ml sparkling water. Mix all this thoroughly and immerse the meat in a marinade, diced with a 4-5 cm rib. After a day, you can fry the kebab.

You can also put out a shovel in a thick sauce. Cut it into slices, fry lightly, simmer for 10 minutes over medium heat with 400 g chopped onions, 300 g finely chopped tomatoes, 10 g thyme, 10 g rosemary, 1 g peppercorns or chili. Then add 400 g of meat or vegetable broth to the pan and simmer for another half hour. This cooking time is suitable for the lamb - if you have an old ram, then it will take twice as much time for each stage. You can serve a shovel directly in the same sauce.

Finally, from a mutton shoulder blade you can make an excellent filling for pasties. Take 500 g of finely chopped meat from the scapula, 300 g of grated onion, 100 g of finely chopped fat tail fat, salt and pepper, mix. Portions of minced meat are packed in a classic cheburek dough kneaded on water, and you need to fry the pasties in a large amount of vegetable oil, so that the pasties literally float in it and do not come into contact with the bottom of the dishes. ”

Alexei Zimin, founding father of Food:

“Here is also a win-win option to bake a spatula. Для маринада возьмите в равных долях все разнотравье, которое найдете — например, зеленый лук, кинзу, укроп, петрушку и тархун. Расчет маринада должен быть таким: 500 г общего веса зелени на 2 кило баранины. Пробейте зелень в блендере вместе с половиной головки чеснока и 100 мл растительного масла, добавьте черного перца и 300 мл сухого белого вина. Смесь должна быть не пастообразной, а соусообразной.Then you need to take a scapula, cleaned of excess films and fat, and grease it with this marinade. You can let her lie down in the fridge overnight, or you can immediately send her to the oven, heated to 200 degrees, for 20 minutes. Then you need to cover the blade with foil, reduce the temperature to 160 degrees and bake for about one and a half to two hours. Then remove the foil, lift up the temperature to 200 degrees and leave for 15–20 minutes, so that the meat turns into a caramel crust. ”

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