ROASTED LAMB
BRIGIDA SANTA IN THE PARK THERE IS A GREAT GRILL FOR ROASTING LAMB TO THE WOOD.
With time and temperature must be exact and precise, with marinades or seasonings creative but cautious. "Mario"
The roast lamb should be served slightly pink, fine to keep and maintain juiciness. In stews and casseroles, meat should be well done but not dry and stringy.
Marinades: The younger the lamb is fresh, less marinade needs. If you are preparing a lamb, pork, rub the entire surface with oil, rub with garlic and add some aromatic herbs (thyme, rosemary ...) Let stand an hour or two before putting it in the oven. If the lamb is older, a marinated in wine, garlic and herbs for a few hours the meat will soften and eliminate the unpleasant taste of wool, if it had. The wine, garlic and parsley are also useful if the lamb is not entirely fresh, to be very good antibacterial.
Time: is estimated about 15 to 20 minutes per 454 grams. We must also look at the shape of the piece, the more elongated and will be flat before, while if they are round and thick will take longer. If the part is inserted into the oven in a dish of thick, high walls, the temperature will be the same, but the longer cooking time because the source acts as a parapet.
Time Rest: Once the cooking and fire off should stand about 15 minutes to loosen the meat and reduce tensions. As the lamb must always serve as hot as possible and in those 15 minutes will lose temperature, do not hesitate to heat the dishes.
THE LAMB AND THE AGE
sucker Lamb: When has not stopped breastfeeding and age does not exceed 6 weeks. Its weight is around 8 kilos. Their flesh has a pale pink, almost white and very little fat. Lamb
recental: When has not grazed. Do not exceed 4 months old and has a maximum weight of 13 kilos.
Kid: is goat rearing which has not grazed. His upbringing is brave. Its meat is lean, full and very aromatic.
Temperature: To get a nice color and lamb skin is crispy and caramelized, the temperature will be higher at the beginning (240 º C). After a while, the temperature was lowered to 200 º C to allow the interior is smooth. These temperatures are suitable for traditional kilns (heat resistance of upper and lower) preheated and placing the piece in the first tray from below. In the last fifteen minutes of cooking, and depending on how crisp and golden roast you can upload it to the upper levels.
Sucker lamb, requires lower temperatures. Many chefs believe that the lamb should be made as a bird, first to 200 ° C and subsequently at 180 º C.
Juiciness: water is very important to the piece in its own fat or with the mixture we have prepared and do it in several batches. You have to watch the roasting tray not run out of liquid. Halfway through cooking should turn over the piece so that everything she browned. So the skin is crispy and caramelized. Cortes
more employees: recommended leg, shoulder, Baron are the two legs together by the ribs or the chair and the entire rack.
FRYING AND GRID
What best suits him to a chop stick or kidney is the grill. Other interesting options are grilled, the grill and coat. The grill, griddle or skillet to be used must be very hot so the meat retains its juices and do not become dehydrated. At all times we must keep the fire alive.
For a meat to the point when juices appear turns. Once. To get around do not puncture the meat with a fork, you lose the juices. It is better to use a spatula. For this reason, the salt is added to the final.
A good thickness for the ribs are 2.5 cm and calculate a time between 3 and 4 minutes on each side on the grill or griddle.
