Lamb shoulder - delicious recipes with photos and step-by-step descriptions

Iranian lamb pilaf

Do you want to try real Iranian pilaf? Then write down this recipe for yourself!

You will need:
0.5 kg of lamb on the bone, 2 cups of rice, 1-2 onions, 1 large carrot, 4 tbsp.
l. seedless raisins, 65 ml vegetable oil, 1 tsp. ground pepper mixture, sea salt and 1 head of garlic. Preparation:

Heat oil with spices in a large cauldron, add pieces of lamb, then onions and carrots. Add washed rice to the cauldron, add salt, add water, stick in unpeeled garlic and cook until tender.

With cream

Lamb on the bone usually has more flavor. To cook it well, you need to trim off excess fat and bake for a long time. At the same time, pouring cream over the meat creates a delicious golden brown crust, which reveals the delicate taste of juicy meat, seasoned with olives and garlic.

What ingredients will you need?

To bake meat with cream, you need:

• 4 pieces of lamb, neck on the bone (300 g each);
• sea ​​salt and freshly ground pepper;
• 1 head of garlic;
• 100 g pitted green olives;
• 3 bay leaves;
• 500 ml cream 10%;
• 2 tbsp. l. heavy fat cream (more than 30%).

Step-by-step cooking process

To prepare this dish you will need to do the following:

1. You need to preheat the oven to 170°C.

2. Pieces of meat need to be rubbed with pepper and salt and placed in a baking dish, add olives.
3. The garlic should be divided into cloves, but not peeled, and placed on top of the lamb along with the bay leaves.
4. The contents of the mold should be filled with a mixture of cream and baked for 2 hours.

Roast lamb with vegetables

Stewed lamb with potatoes and vegetables is a wonderful lunch or dinner for the whole family.

You will need:
0.5 kg of lamb meat, 7-8 potatoes, 1 sweet bell pepper, 2 tomatoes, 1 onion, 1 carrot, 300 ml of water.
Preparation:

Fry the lamb in hot oil until golden brown, add the onion, and when it is browned, add finely chopped carrots and peppers. Pour water over vegetables and meat, simmer for 35-40 minutes, add sliced ​​potatoes and fried until half cooked, add crushed tomatoes, season with spices, simmer for another 15-18 minutes.

Baked lamb shoulder

A very worthy lamb dish for a holiday table. Delicious, appetizing and very aromatic!

You will need:
1.5 kg lamb shoulder, 2 onions, 1 large carrot, 1 head of garlic, 1 bunch of fresh rosemary.
Preparation:

In a deep frying pan, place onions and carrots cut into four pieces, 3-4 sprigs of rosemary, and place a lamb shoulder stuffed with garlic, rubbed with salt and vegetable oil on top. Cover the pan with foil and bake in the oven for three hours at 170 degrees.

In Caucasian

Cooked with garlic, tomatoes, peppers and potatoes, the lamb is juicy and flavorful. Leftover pieces from lunch or dinner can be served the next day in a warm flatbread with lettuce, tomatoes and finely chopped onions.

What ingredients will you need?

To prepare Caucasian-style lamb you will need:

• 1.5 kg potatoes, peeled and cut into slices;
• 1 large red pepper, peeled and cut into strips;
• 3 large tomatoes, cut into thick slices;
• 1.5 tsp. salt;
• 12 peppercorns;
• 1 leg of lamb (about 2.5 kg);
• juice of one lemon;
• 60 ml olive oil;
• 1 head of garlic, cut in half horizontally;
• 1 tbsp. l. dried oregano;
• 200 ml water;
• 100 g feta cheese or cheese, coarsely crumbled.

Step-by-step cooking process

To prepare this dish you need to follow these steps:

1. Preheat the oven to 190°C and place the potatoes, red peppers and tomatoes in a large ovenproof dish or roasting pan and season with pepper and salt.
2. Then you need to put the leg of lamb on top and brush it with lemon juice and olive oil, then add the garlic halves to the dish, sprinkle all with oregano.
3. After this, you need to pour water into the roasting pan and cover it with foil, sealing the edges well to retain moisture while cooking.
4. You will need to bake the meat and vegetables in the oven for 2.5–2 hours, after which you need to remove the foil and add feta cheese or cheese, then return the container to the oven for another 10 minutes.
5. After this time, you should check the consistency of the juices. If the dish seems dry, add a little water.
6. Serve the meat in slices or thick slices with vegetables and juices from the roasting pan.

Lamb beshbarmak

Kazakhs and Uzbeks eat this dish of lamb meat with their hands; its name is translated as “five fingers.”

You will need:
900-1000 g of lamb, 5 onions, 1 large bunch of assorted spicy herbs (cilantro, dill, parsley), 1 egg, 2 red onions, 200 ml of water, sifted wheat flour.
Preparation:

Boil the meat for an hour in boiling water, cut into pieces. Separately, mix water with egg, add flour, knead the dough, roll into a thin flat cake, cut into diamonds, boil in the broth in which the meat was cooked. Cut the red onion into half rings, marinate in water and vinegar, then squeeze and mix with chopped herbs. Cut the onion into cubes and fry in oil. Place layers of meat, fried onions, dough diamonds, pickled onions and herbs on a serving dish. Serve the broth separately in portioned bowls.

Shepherd's Pie

This ancient dish of English cuisine has maintained its popularity for centuries.

You will need:
1 kg of potatoes, 0.5 kg of minced lamb meat, 2 carrots, 3 onions, 1 can of green peas, 2 eggs, 200 g of hard cheese, 1 bunch of dill, 60 g of butter.
Preparation:

Prepare mashed potatoes, add grated cheese, eggs, butter, salt and pepper to taste. Sauté onions and carrots in oil, add minced meat, simmer until done, season with spices, add chopped herbs and peas without brine. Place the puree on the bottom of the pan, then the filling, then puree again, and bake in the oven.

Lamb khashlama

Lamb with tomatoes, sweet peppers and herbs turns out very tender and aromatic. Khashlama is a dish that is loved even by those who do not eat lamb.

You will need:
1.2 kg of lamb, 850 g of ripe tomatoes, 0.5 kg of sweet bell pepper, 5 onions, 1 head of garlic, 0.3 bunches each of parsley, cilantro and dill, 1 chili pepper, 4 bay leaves, 12 black peppercorns, 1.5 tbsp.
l. ground sweet paprika, 1.5 tbsp. l. salt, 0.3 tsp. ground black pepper. Preparation:

In a deep saucepan, pour a layer of diced tomatoes, salt, put a third of the onion cut into half rings and half of the lamb, cover with half the amount of pepper, cut into strips. Sprinkle with salt, garlic, black pepper, add peppercorns and chili pods, bay leaf. Repeat the layers again in the specified sequence, simmer under the lid on low heat for 3 hours. Sprinkle with herbs before serving.

Braised lamb ribs

Soft and juicy lamb ribs stewed in their own juices go especially well with boiled potatoes and fresh vegetable salad.

You will need:
1 kg of lamb ribs, 4 large onions, 5 cloves of garlic, salt and spices.
Preparation:

In a deep cauldron, fry the onion and ribs in vegetable oil until golden brown, add garlic, season to taste with your favorite spices and salt. Simmer without adding water for an hour and a half under the lid, fire intensity is minimal.

Ingredients for 6 servings

• lamb ham - 2.5 kg;
• orange - 1 pc.;
• lemon - 0.5 pcs.;
• salt – 10 g;
• dry garlic – 6 g;
• liquid honey – 40 g;
• mustard – 25 g;
• spices, herbs - to your own taste.

Preparation time: 3 hours. Cooking time: 2 hours. Yield: 6 servings.

How to cook properly baked leg of lamb in the oven

To prepare the marinade, it is best to use citrus fruits in combination with spices, honey and garlic. This mix of flavors and aromas will quickly saturate the meat, giving it an incredible taste, and citric acid will quickly soften the meat fibers. To make the lamb tasty, it is important to give it time to marinate, the longer the better. The baking time is usually about 2.5 hours, the meat will be thoroughly cooked and still remain juicy.

Prepare the lamb. To do this, first cut off all the fatty films from the surface of the ham. Then rinse the meat and pat dry with a paper towel. The lamb is ready for marinating.

To prepare the marinade, use a mixture of different spicy spices that are well suited for lamb. This recipe uses fennel, a mixture of different peppers, dry rosemary, bay leaf, dry garlic. You will also need a little mustard, honey, and salt.

Place the lamb leg on a baking sheet lined with foil. Cut the orange, squeeze it onto the ham, spread everything over the surface, add more juice from half a lemon.

Sprinkle the lamb with salt, brush with honey and mustard.

Grind all the spices thoroughly and grate the lamb ham. Cover the meat with film and place in the refrigerator for 1.5-2 hours. You can leave the meat to marinate longer. Thanks to this, it will acquire a rich taste and aroma.

Preheat the oven to 200 degrees. Place orange slices on the ham; during baking, the meat will be additionally saturated with juice, its surface will not dry out.

Wrap the ham in several layers of foil; the leg of lamb should be baked in the oven for 2 hours. After the specified time has passed, remove the meat and pierce it with a fork, checking for doneness. If the fork fits tightly into the meat, then wrap it again in foil and bake for 30 minutes.

Make a cut and open the ham, carefully fold the edges of the foil. Dip a brush into honey and brush over the ham. Now bake uncovered for another 30 at a temperature of 170 degrees until a crust forms and an appetizing glossy shine. For a side dish, you can bake potatoes or vegetables separately according to your favorite recipe. A fresh vegetable salad would also be a great addition.

The baked lamb ham in the oven is ready, serve it warm.

Using a sharp knife, cut the meat into pieces and place on plates. Serve the lamb with tomato sauce, it will be incredibly tasty. If desired, you can decorate the dish with herbs. Bon appetit!

Lamb in French

In the French provinces, lamb is most often prepared according to this recipe.

You will need:
1.5 kg of lamb meat, 3 heads of garlic, 1 tsp.
spices for lamb, 80 ml cognac. Preparation:

Fry the garlic cloves in olive oil, transfer to a plate, and fry the pieces of meat in a frying pan. Place the browned lamb in a cauldron, add alcohol, put it on the fire, use a match to light the cognac and wait until it burns out completely. Add spices and previously set aside garlic to the meat, put in the oven for two hours, bake covered.

In Turkish

Kuzu tandoor is the most common lamb dish in Turkish cuisine. This meat is so aromatic and tender that it literally falls off the bones and melts in your mouth like cotton candy. Previously, it was cooked in a special oven made from a hole in the soil. Today in Turkey there are many places and famous restaurants where lamb is still fried in the traditional way. However, the modern name "tandoor" also refers to any meat slowly baked in its own juices over coals, on the stove or in the oven.

What ingredients will you need?

To bake meat according to a traditional Turkish recipe, you need:

• 1 leg of lamb (shank and thigh);
• 0.25 tbsp. olive oil;
• juice of half a lemon;
• 1 tsp. salt;
• 0.5 tsp. black pepper;
• 4-5 bay leaves;
• 2-3 fresh sprigs of rosemary;
• 0.5 tbsp. hot water.

Step-by-step cooking process

This national dish is prepared as follows:

1. It is necessary to trim off as much excess fat as possible from the leg of lamb, then cut it into 3 parts at the joints.
2. Then you need to heat the oven to 140°C and place the meat in a shallow metal roasting pan.
3. In a small bowl, mix olive oil, lemon juice and spices and apply this mixture in an even layer to the lamb, rubbing for several minutes.
4. Then you need to put bay leaves and rosemary sprigs on top of the meat and put the baking sheet in the oven without a lid, cook for about 1.5 hours. After the first 30 minutes. You should turn the lamb pieces over and repeat this two more times during the cooking process.
5. After 1.5 hours and turning the meat three times, you need to pour 0.5 tbsp on it. hot water, then cover the pan completely with aluminum foil, increase the oven temperature to 190°C and bake for at least 1 hour.
6. Then you need to remove the baking sheet from the oven and leave for 5 minutes, then remove the foil.
7. The lamb should be very tender and soft.

Using two forks, remove all the meat from the bones and discard the bay leaves and rosemary, and serve with rice or mashed potatoes.

Basma in Uzbek

A very simple recipe for simply fantastically tasty lamb.

You will need:
1 kg of lamb, 1 kg of onions, 750 g of potatoes, 3 potatoes, 5-6 whole leaves of white cabbage, 2 heads of garlic, 4 tomatoes, 2 eggplants, 1 beet, 3 sweet bell peppers, 1 chili pepper, salt, cumin, basil and cilantro.
Preparation:

Place pieces of meat, salt, sprinkle with cumin on the bottom of a large cast-iron cauldron, then lay out a layer of onion cut into half rings, tomato slices, and season with spices. Continue adding vegetables: coarsely chopped carrots, quartered potatoes mixed with salt, eggplant slices, pepper rings, grated beets. Place whole heads of garlic on top, place the greens without cutting, cover everything with whole cabbage leaves. Add salt and sprinkle with cumin, cover with a lid, bring to a boil, then reduce the heat to low and simmer for about an hour and a half.

Stew with lamb in the sleeve

Lamb baked in a sleeve with vegetables resembles a dish cooked over a fire or in an oven.

You will need:
0.5 kg of a mixture of frozen vegetables (any), 600 g of potatoes, 1 kg of lamb meat, salt and spices.
Preparation:

Any vegetables are suitable for this dish; you can use frozen or fresh according to your taste. Everything needs to be finely chopped, mixed with pieces of lamb, quartered potatoes, seasoned with meat spices, salt, dried garlic, mixed and placed in a sleeve. Bake in the oven until lightly browned.

Lamb shoulder in the oven

I love cooking meat for the holidays, especially when it's as easy to make as this lamb shoulder. We simply season the meat with aromatic rosemary and garlic, and then let the oven do the work for us.

You look at such an amazing dish, and you can’t even believe that this recipe for cooking lamb shoulder in the oven is so simple and easy. After all, there is no need to stir anything, turn over, and so on, all we need to do is rub the meat with spices and salt, stuff it with garlic and rosemary and bake. For the next 1.5-2 hours you can go about your business; the cooking process will take place without your participation. And the result, by the way, with this simple recipe for lamb shoulder in the oven is always amazing. How many times have I cooked this kind of meat, and it always turned out incredibly tasty and aromatic - a real delicacy.

Ingredients:

• Lamb shoulder - 800-1000 grams;
• Garlic - 5-6 cloves;
• Rosemary sprigs - 3-4 pieces;
• Olive oil - 2-3 tbsp. spoon;
• Ground black pepper - To taste;
• Salt - To taste.

How to cook:

So, to begin with, we thoroughly rinse the spatula under running water and wipe it dry. Now take a sharp knife and make mesh cuts on the side of the shoulder blade where the fat is. You only need to cut the lard, do not touch the meat. Rub the spatula on all sides with salt and spices, including in the cut areas. We tear off the leaves from the rosemary sprigs and put them in the holes. Transfer the lamb to a baking sheet lightly greased with oil. We also pour a small amount of olive oil on top of the spatula. Peel the garlic, cut each clove into several pieces and stuff the blade with garlic. Now wrap the baking sheet very tightly with foil and place it in an oven preheated to 170 degrees. If you are not sure about the operation of your stove, then place a saucepan with water on the bottom of the oven so that steam will form in it during baking and the lamb will not burn or dry out. The shoulder should be baked for 1.5-2 hours, after about an hour and a half from the start of cooking, you need to carefully unscrew the foil and pierce the meat with a fork, if blood does not flow out of it and it has already become soft, you can remove the shoulder blade from the oven. If the lamb remains a bit tough after 1.5 hours of baking, it should be cooked further. We transfer the finished spatula to a dish, decorate it with vegetables and herbs and serve it to the table. Bon appetit everyone!

Dumblyama

Dumlama is a favorite dish of those who like meat and potatoes that melt in their mouth.

You will need:
1 kg of lamb pulp, 800 g of medium-sized potatoes, 4 tomatoes, 1 carrot, 2 onions, 5 cloves of garlic, 0.3 chili pepper, 2 tbsp.
l. fat tail fat, bay leaf, cumin, salt and ground pepper. Preparation:

Fry pieces of lamb in melted fat, add coarsely chopped carrots and onion half rings, and simmer, covered, until the juices come out. Place chili peppers, unpeeled garlic cloves, diced tomatoes in a cauldron, season with cumin and pepper, and salt. Add peeled whole potatoes and cook for an hour and a half.

Lamb shoulder baked in foil in the oven

Ingredients:

• Lamb shoulder 2000 g;
• Extra Virgin Olive Oil 30 ml;
• Smoked paprika 7 g;
• Ground black pepper 5 g;
• Fresh rosemary 2 sprigs;
• Lemon juice 20 ml;
• Thyme (Thyme) fresh 2 sprigs;
• Garlic 3 cloves.

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How to cook “Lamb shoulder baked in foil in the oven” step by step with photos at home

To prepare, you will need lamb shoulder, olive oil, lemon, ground hot paprika, garlic, ground black pepper, rosemary, thyme.

Prepare lamb shoulder (1 piece). We don't like fatty meat, so I cut off all the fat (the net weight of the shoulder blade was 2 kg). Rinse the spatula under running water and dry with a paper towel.

For the marinade, in a bowl, mix olive oil (30 ml), lemon juice (20 ml), dry hot paprika (7 grams) and ground black pepper (5 grams).

Peel 3 cloves of garlic and cut into thin petals. Make cuts in several places and put the garlic in the pockets.

Thoroughly coat the meat with the prepared marinade on both sides.

Place the spatula in a baking dish or baking sheet (after covering it with paper and foil). Top with thyme (2 sprigs) and rosemary (2 sprigs), and the remaining cloves of garlic. Leave the meat in the marinade for 1 hour (you can also put it in the refrigerator overnight). Wrap in foil.

Bake the lamb shoulder in the oven for the first hour at 120°C, then raise the temperature to 150°C and bake for another 1.5-2 hours. If you want the meat to brown on top, remove the foil about half an hour beforehand.

Lamb shoulder baked in foil in the oven is ready. Cut it into pieces and serve with any side dish. Enjoy your meal.

Leg of lamb in wine

Leg of lamb baked in dry white wine is a tasty and appetizing dish for the holiday table.

You will need:
1 leg of lamb, 1 carrot, 0.5 cups of dry white wine, 100 ml of water, 4 cloves of garlic, 1 celery root, spices for lamb, sea salt.
Preparation:

Stuff the leg of lamb with pieces of garlic and carrots, rub with spices, and place on a baking sheet. Place celery and carrot slices around the lamb and sprinkle with the remaining garlic. Pour a mixture of water and wine, bake in the oven.

Recipe No. 3. Leg of lamb in mustard, garlic and rosemary marinade

Lamb ham can become the main dish of the holiday table, you just need to choose the method of preparing it. Before baking a leg of lamb in the oven, it is necessary to marinate it properly; the meat will turn out soft, tender and incredibly juicy. This dish is quite simple to prepare, try it, you will definitely like it.

An effective way to get tender lamb is to rub the meat with mustard. In this case, table mustard is used. But you can take Dijon. Crush it with rosemary and oil. Add grated onion to the marinade to taste.

Ingredients:

• leg of lamb – 2 kg;
• rosemary branch – 3 pcs.;
• garlic cloves – 4 pcs.;
• table mustard - 4 tbsp. l.;
• butter – 3 tbsp. l.;
• salt – 2 tbsp. l.

1. Prepare the meat. Rinse. Wipe dry with napkins. If moisture remains, the marinade will not be absorbed.
2. Cut the rosemary into smaller pieces. Pass the garlic through a press. If you add onion, grate the head through a fine grater. Add salt. Rub the meat thoroughly with this mixture.
3. Mix mustard with soft butter. Cover the leg with sauce. Leave for 1.5-2 hours at normal temperature. Cover only with film or bag.
4. Transfer to a baking sheet. Baking time 2.5 hours at 180-190 degrees. Periodically baste the meat with juices and fat from the pan. From the watering, a golden, delicious crust forms on the leg. If the dish is already ready and the guests have not arrived yet, leave the lamb in the oven. Reduce temperature to 130 degrees. This way the dish will languish, waiting to go to the table.

Lamb chakhokhbili

The Georgian dish chakhokhbili will “sound” in a special way if it is prepared from lamb meat.

You will need:
1 kg of fatty lamb, 650 g of potatoes, 4 onions, 5 tomatoes, 0.3 bunch of assorted herbs, 2 tsp.
salt, 3 cloves of garlic, 1 chili pepper. Preparation:

First, fry portioned pieces of meat, then add onion, salt, and chopped tomatoes. When it boils well, add potato wedges and simmer for 20-25 minutes. Season with garlic, herbs, spices, after 20 minutes add garlic and chili, wait a couple of minutes and remove from heat.

Lamb azu in Tatar style

Lamb cooked in ghee turns out surprisingly tasty.

You will need:
1 kg of lamb pulp, 6 potatoes, 2 onions, 5 pickles, 0.5 kg of tomato, 100 g of melted butter, broth and spices.
Preparation:

In heated melted butter, fry the lamb cut into cubes so that it quickly fries and all the juices are “sealed” inside, transfer the meat to a plate. Sauté the onion in the remaining oil, add the fried lamb, season with salt and spices. Pour chopped tomatoes into a cauldron, add broth, simmer over low heat for 50 minutes. Add chopped cucumbers, fried potatoes separately, cook until done.

Manti with lamb

Manti with minced lamb meat, steamed - you'll lick your fingers!

You will need:
2 kg of lamb pulp, 1 kg of ready-made dumpling dough, 5 onions.
Preparation:

Cut the meat into very small cubes with a knife, mix with chopped onion, season to taste with salt and ground pepper, and a pinch of cumin. Use a bowl to cut the dough, rolled out into a very thin flatbread, into large circles (about 8 cm in diameter), add the minced meat and seal the edges. Cook in a double boiler, pressure cooker or just steam.

How to choose the right marinade for lamb

When marinated, the meat becomes more tender and softer. Marinade with wine is the best for lamb. But other options are also suitable:

• with table mustard;
• with apple or wine vinegar;
• with garlic;
• with soy sauce.

A constant ingredient in the marinade for leg of lamb is fresh or dried rosemary. The spice does not obscure the aroma and taste of lamb. It complements the dish favorably. Don't have rosemary on hand? Take thyme or regular green onions and garlic. Do you want to replace these spices with one thing? Take cumin. Grind cumin seeds with salt and vegetable oil. This way the spice will give all the flavor to the marinade.

Spices are often added to lamb marinade. The more acidic the marinade mixture, the faster the meat will soften. And the juicier the finished delicacy will be. For young lamb meat, an aggressive marinade is not needed. Just rub the meat with salt and ground pepper.

Baking time and temperature also play a role. At high temperatures, a golden brown crust will quickly form, but the inside will remain raw. Therefore, it is preferable to bake for a long time, but at medium temperature. Choose 180 degrees and 2-2.5 hours or 150 degrees and 3-3.5 hours. In both cases, the lamb turns out juicy and very tasty.

How to serve

Baked lamb is served as a rich holiday dish. Place on an oval or round dish. Decorate with fresh spicy herbs and lettuce leaves. Vegetables are placed around the meat.

Fresh, boiled or baked vegetables are served as a side dish. The most popular option is potatoes. The tubers are baked with meat, boiled or mashed. An excellent side dish is baked apples. Fruits suitable are sweet and sour varieties “Golden”, “Antonovka”. Instead of fruit, you can make baked root vegetables as a side dish.

Strain the meat juice and fat from the baking sheet. Serve in a gravy boat. Or make another sauce based on it. Add poached cranberries to the puree and a spoonful of honey. Stir. Bring everything together to a boil. Serve the sauce warm.

Recipe No. 1 Baked lamb leg in a spicy citrus marinade