How many times have I heard the opinion that the only love of pork in Russia. Like, we have a cold, North, because the meat fatty prefer. I do not know, I do not know... The country can, and northern, but outside - the sun. And pork very, very do not want to.
I confess that I pork at all... I do not like. I cook sometimes in the mood, but if there is a choice between several kinds of meat, always prefer something else. The pork I always imagining the unpleasant smell and taste of "the beast". They say it will not, if you take the meat of young pigs or castrated pigs, but who can tell me what the ham was in life?
A hot knife poking into a piece (so you can determine whether or not to smell the meat after cooking) none the seller will not allow. That's how we live…
With ram here's some history: they say the animal is very tender. And if a pig or chicken quietly eating all the chemical stuff, the sheep - will die from it, the weight did not walk up.
Because today, we will prepare the lamb.
• Lamb Leg
• Red pepper
• Olive oil
Shpiguem chopped into pieces of ham chives and rosemary. Rosemary lamb for all - an indispensable accompaniment. You can still use juniper, or rather, its berries, but find rosemary still will be easier.
Studded with pieces laid on the profile, put in the oven for twenty minutes The straight line 230 degrees.
And where vegetables? Now add the vegetables!
Reduce the oven temperature to 110-120 degrees, and add to the meat coarsely chopped onion, carrot and celery.
Now reckon forty minutes, and only then send back the same (in the pan), red pepper and more garlic.
Season with salt - pepper, from time to time do not forget to water the meat and all-all-all precipitated juice. If the juice is not enough, take olive oil (in the layout have, yeah).
Twenty minutes from the last tab to raise the temperature to 180 and wait for another 15 minutes.
Well, that's all - enjoy your meal (and if you put your finger up or subscribe to the channel, the cook just do not be offended)