Roast suckling lamb
Ingredients
Ingredients for 4 people
This recipe is for cooking the roast in an electric or gas oven.
- 2 forequarters of suckling lamb
- 1 knob of lard
- 2 tablespoons of olive oil
- 1 clove of garlic (when cooking in a wood-burning oven, garlic does not tend to be used)
Shoulder of suckling lamb cooked in honey
Ingredients for 4 people
- 4 shoulders of suckling lamb
- 1 tablespoon of honey
- 2 small sprigs of thyme
- 2 tablespoons of olive oil
- Water and salt
Method
Place the cuts to soak in an earthenware pot filled with slightly warm water for 30 minutes, after which time remove the liquid.
Fry the garlic in the oil and lard, place the lamb on top. Add water as and when it gets dry.
When the ribs start to brown on the inside, turn the lamb over. Leave it to finish cooking and, lastly, turn the lamb once again and increase the oven temperature to give it a nice golden colour.
Carve the lamb on the table in front of your guests.
Shoulder of suckling lamb cooked in honey
Place the shoulders of suckling lamb in a roasting tin with the honey, oil, thyme and water. Cover the tin with baking paper and then, to secure the sides of the tin well, cover it with tin foil.
Cook it slowly at a very low temperature – 140 degrees for 2 hours, making sure the roasting tin does not dry up.
After this time, uncover the roast and heat the oven up to 180-190 degrees so that the upper part of the meat turns golden in colour. You can also do this using the grill. The sauce should end up quite sweet and sticky – use this to spread over the meat.
Roast potatoes make the perfect accompaniment.
