Thanks for the comment, Patrick! Plenty of stuffing, I will absolutely take and test. I also cook t

Here in England is the Sunday roast sacred matter what animal it comes from, and it's an area I'm not sure. I'm not grown up with so many Sunday roasts, but if they were, it was on the deer or deer or cooked mom wild duck or pheasant instead.
So last Sunday I tried to cook lamb on shoulders. And it went really well. What made the roast so good was partly a pretty low ungstemperatur (150 C), long rest time when meat was clear and partly to brown it first in order to give more flavor. It makes the roast additionally exactly the way I want it; with crispy associated british food bits on the outside and pink meat inside. Mmm ..
Salt and pepper the roast around, do not skimp. Brown the roast around in a hot frying pan. Let the rosemary and garlic roast with. Place the roast on a rack with a baking sheet (preferably lined with foil) underneath. Turn over a splash of red wine. Insert a meat thermometer into the thickest part of meat (one right on the bone). Roast in the oven (150C) until the meat is 58C in the internal temperature. Take out the meat, wrap in foil and let it rest for 30 minutes.
Place the potatoes in a saucepan and turn the boiling water and a pinch of salt. Boil for 5 minutes. Pour off the water. While the water boils, pour the grease into a wood-burning boiler and heat it in the oven. When potatoes are pre-cooked, pour them into the oven dish. Flip them with a spatula associated british food so they are covered with grease around. Add salt and pepper. Bake at 175-200 C oven for about 35 minutes or until golden brown and crispy.
Soak the sponge. Squeeze out and chop roughly, saving water. Fry the mushrooms in a non-stick saucepan in a little oil until browned. Pour in the red wine, svamspad and meat juice. Let reduce (boil down) for 5-10 minutes. Add remaining ingredients and season to taste.
Peel and dice the vegetables. Peel and split the onion. Mix in a baking dish with oil. Add the thyme / rosemary and salt and pepper generously. associated british food Bake in the lower part of the oven (about 175C), preferably in a sheet form so they do not color until soft. Serve with the above.
Related This entry was posted in Vegetables, Meat, Potatoes, Sauces, Roasts and labeled lamb, leg of lamb, red wine sauce with porcini, roast potatoes, juicy steak of Hanna. Bookmark the permalink.
I usually cut out the leg, and complete the roast with spices, garlic and other things (whatever you flavor it with) and then tie it up. In my opinion it might give the roast even more flavor! Because the bone conducts heat very well, it may take longer. However, I usually sear the roast in my big Skeppshult casserole, put the lid on and put the whole pot in the oven at a slightly higher heat (around 180). The stew will allow the liquid to the roast release remains in the pan, making associated british food the roast does not become dry. In closed, I use since the liquid for the sauce. The advantage of cutting out the bone, if one has the time, is that you boil fund it. Pretty funny Sunday chore to cut out the leg in the morning, cook the fund and then use it to get an excellent sauce (fund + cream + gravy). Fund dispenses I then and freeze. associated british food :)
Thanks for the comment, Patrick! Plenty of stuffing, I will absolutely take and test. I also cook the fund and reduce quite significantly so I can freeze into ice cubes, but not at this time. :)
Aunt Yellow wrote on 09.25.2011 at. 20:59:
Needless good it was. Did the roast on älgbog, seasoned with salt, pepper, rosemary, juniper berry and splashed over some mulled wine in the oven on a rack over a wood-burning boiler with water. "Roast drip" and the water then became the base for the sauce. For this potato wedges. Thanks for the inspiration for Sunday dinner!
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