Jugged and tender baked lamb shoulder!

Once again Paulina cooks your faithful companion who welcomes them to this blog. On this occasion I bring you a beautiful recipe, we are going to cook a super juicy baked lamb shoulder

I know that at this point everyone will be wondering what is the pallet ? They are nothing more and nothing less than the front legs of the lamb. A cut very appreciated for its flavor and texture. It is a really delicious cut. The lamb pallet is much more tender than the leg and somewhat smaller.

The lamb pallet is attached to bone, practically in its entirety and, although its fatty content is somewhat greater than that of the leg, it is really delicious. It is worth trying.

Oh Paulina that Gourmet you are, yes, I know, sometimes I paint that . It is always good to go beyond what we always do to try and experience new flavors together.

Attentive and attentive, because the best way to cook the lamb pallet is baked, as we are going to do today, although roasted it is also very good, without a doubt.

About the baked lamb shoulder

Cook baked lamb

I feel that the lamb is not as popular as it should be. Lamb meat is red meat from young sheep (ideal other than an old sheep because it will be much harder). It is a meat with a great flavor, a strong and easy to digest flavor that gives us a good amount of energy.

In general, they will try it in the form of stews, it is very popular in some cultures, we generally find it in the preparation of Tajín and we can most commonly find it roasted, to the stake. 

On this occasion we are going to do it in the simplest oven so we can eat it throughout the year. The issue is that the lamb becomes popular at Christmas or Easter days, that is when it becomes fashionable and of course, they increase the price, but I assure you that it is good to do it at any time of the year. It is very tasty.

The best condiments for our baked lamb shoulder

As I mentioned before lamb meat has a strong flavor, that is why I recommend using spices that do not go unnoticed. Not only with salt and pepper (although this duo will provide a good taste), we will also use spices that add up and highlight its flavor.

• The first option that you can not miss is cumin. It is ideal to put a pinch, a little without fear. 
• Other options to accompany lamb meat are the herbs of more intense flavor , such as rosemary, mint, bay and even spices such as nutmeg.
• Garlic is fundamental , together with olive oil, and finally the thyme, which will be softer but will accompany in a harmonious way.

The ideal garrison for baked lamb palette

If we start talking about garrisons, a traditional companion for the pallet is the Cous Cous, did they try it? It is a very common recipe in places like Morocco. They can cook it with broth and aromatize with a clove of smell, cinnamon or saffron ... uff a feast of flavors! They tell me in the comments if they want the recipe to pass them.

In this case I did the lamb with baked vegetables (here the recipe in video ), simple but beautiful. It occurs to me that they can also accompany it with sauteed asparagus, sweet potato puree or sweet potatoes and baked carrots.

Before cooking

Ideally, they buy lamb pallets is to choose the smallest and thus calculate one per person. The oven always over medium-body heat so that it has a controlled and slow cooking, so we will have as tender as possible. 

We are going to try this super juicy baked lamb and then tell me what they thought.

Kiss

Inside
the Gyro.

Baked lamb pallet recipe

Ingredients for 2 or 3 people (depending on the size of the pallet)

• 2 lamb pallets. 
• Pork butter or pork fat.
• 1 clove of garlic.
• Fresh shine of thyme or rosemary.
• 1 bay leaf.
• Salt and pepper.
• Vinegar.
• Water.
• 2 or 3 potatoes to accompany.

How to make juicy baked lamb shoulder

• Preheat the oven to 180 degrees. 
• Cut the potatoes into slices and reserve.
• Spread the lamb pallets with what they call pork butter or pork fat. Add salt, pepper and place it in an oven fountain.
• Prepare a mixture with 1 glass of water and 25 ml of soft vinegar. Add a chopped garlic, thyme or rosemary as far as possible, 1 bay leaf and a pinch of cumin. 
• Arrange the potatoes at the bottom of the source. Add half of that mixture at the source and take to the oven. Cook for an hour at 160º. 
• After 15 minutes turn the pallets and continue cooking. Repeat every 15 minutes and add the mixture of water and vinegar. 
• After cooking time. Lower the oven to a minimum and leave 30 more minutes.
• Turn off the oven and let stand for 10 minutes before serving.