Lamb ham / shoulder baked

Category: Meat dishes

Ingredients
Ham or shoulder
Garlic
Fresh chilli
Fresh rosemary
Salt
Black pepper

Cooking method

Preparation
Films in mutton are very strong and dense and soften only with prolonged stewing, so first the ham or shoulder blade must be cleaned of outer films and excess fat.
For the marinade, we need garlic, chili peppers, rosemary leaves, black pepper (coarsely ground) and coarse salt. Cut the garlic and chili into large strips.
Use the tip of a knife to poke holes in the meat and stuff the following set into them: a strip of chili, a strip of garlic and a rosemary leaf. Lash the lamb more often, in approximately 5 cm increments.
Rub the ham on top liberally with a mixture of coarse salt and black pepper.
Leave to marinate in the cold for a couple of hours, and ideally 6-8 hours (very convenient - overnight). You can, of course, bake right away, but if you once make a long-lasting marinade, you will appreciate it and feel a strong difference in the taste of the finished meat. Well-marinated meat has all the flavors and aromas of the filling-stuffing.
Preparation
Before baking, wrap the ham with thick foil, if you do not have a thick one, wrap it with a regular thin one in several layers so that the meat juice does not leak out.
Place in an oven preheated to 200 ° C. Roasting time depends on the weight of the ham or shoulder: 30 minutes for every 500 g of weight.
At the end of the baking time, carefully remove the meat and open the layers of foil on top. A surprise awaits you inside - rich meat juice of incredibly beautiful color and smell. Drain it carefully into a container of a suitable size and refrigerate to remove any frozen fat from above. The juice can be used to boil rice or make a sauce that can be served with meat. Or you can freeze it in an ice bag and use it later as a broth when making soup.
But back to our mutton. While you are manipulating the foil and meat juice, preheat the oven as much as possible or, if available, turn on the grill to heat up. Brush the opened ham / shoulder with olive / vegetable oil and return to the oven to bake the crust. It may take an additional 5-10 minutes.
The finished meat should be allowed to rest for at least 20 minutes, otherwise when you start cutting the meat into portions, all the juice will flow out onto the board / dish and the meat may turn out to be juicy.
But it is not difficult to wait until you set the table and beat your hands, driving away your impatient and hungry from the meat, the time will just run out. And you will probably have to drive away, since in the end the smell is completely intoxicating! In order not to waste this time, you can bake eggplant and tomato rings.
Serve with rice, baked vegetables and your favorite herbs.
Do not cut meat into portions in advance. When everyone is seated at the table, then begin this sacred rite in front of everyone. Greedy carnivorous looks and applause are guaranteed!
Bon Appetit!

The dish is designed for

from 6

Time for preparing:

30 minutes for every 500 g of meat

Note

A few words about choosing lamb. It is better to opt for young lamb. It is unlikely that such a ham will weigh more than 3 kg. Look at the piece offered to you, the fat should be white, and the meat should be light red or even pink, but not brownish. The smell should be pleasant. Young lamb usually smells like milk.