Shoulder of lamb

Shoulder of lamb

Lamb is a meat that never fails in any celebration. Whether winter or summer, the Spaniards celebrate with lamb. There are many recipes. Each region has its own recipe and each has its characteristic that unlike other seal.

The recipe for baked lamb shoulder we will do today, is simple to do. The only thing we must be careful, is to choose a good raw material. All meat  worth but better if baby lamb.

Ingredients for four people:

• Shoulder of lamb 1 kilo and a half of
• 4 medium potatoes
• 2 onions
• 6 cloves of garlic
• A glass of red wine
• 30 lard gramoa
• 2 bay leaves
• Salt and ground black pepper to taste.
• Dill for dusting

Shoulder of lamb

PREPARATION

1. The first is to make some cuts to the lamb. Not many, but spacious. You can also ask the butcher to you all do it. Then you put salt and pepper on the entire piece. UNTAS the lamb with lard on top.
2. Wash the potatoes and onions as they are clean, peel and sliced ​​short. The thickness of the slices is to everyone's taste. I like a finger.
3. Well, garlic do the same but cut them small. Lamb shoulder. Lamb shoulder.
4. Place potatoes, onions and garlic in the bottom of a baking it deep. They say it's better mud tray. I do not have and do it in a glass. Mala is not.
5. Then you throw salt over the vegetables and put the lamb over the vegetables. The party with anger up butter. We want nicely browned.
6. We water with wine, put the three bay leaves and put it in the oven at a temperature around 180 degrees.
7. Occasionally look and if you run out of stock, we add. Vegetable broth if we, or some water would be fine. Approximate cooking time is 2 hours and then enjoy!
8. Recommendation: Sprinkle with dill. It gives a special touch.

Shoulder of lamb