Roasted meat (Roast Meat)
Roast lamb (Roast Lamb)
The most common baked parts of a lamb carcass are the boneless shoulder, rolled up, part or all of the leg (with bone), pork neck and sirloin. Lamb is the best, when you bake it for a long time, simmer. (If using frozen meat, they should be thawed thoroughly). Weigh raw meat and allocate 20 baking minutes each 450 g, adding more 20 minutes. Boneless meat needs rolled up 25 minutes each 450 g more 25 minutes to finish. After the cooking time has been calculated, put the meat in a roasting tin and pour a spoonful of the legal oil on top. Bake in a medium-hot oven (180°C). When the meat is ready, remove from the roasting tin and place on a chopping board or serving dish, by ociekło. Before cutting, remove excess fat from the top with a paper towel.
Lamb is a fairly fatty meat, so such fruits fit perfectly with it, like red currants, kiwi, black currant, oranges, apricots and raspberries. You can make simple fruit sauces from them. Prepared mint sauces with additives and dyes should be avoided. Mint is quite a popular allergen, but if someone is not allergic to it or to vinegar, can make homemade mint sauce. Other herbs that go well with lamb are garlic and rosemary, and also tarragon. Herbal blends should be avoided, because they are poorly tolerated by most allergy sufferers.
Roast beef (Roast Beef)
The best parts for baking are the tenderloin, stripping and neck, which is the least fat. Pieces weighing below 1,25 kg are more difficult to bake, than bigger. It is not worth baking frozen meat – it must be completely defrosted. Weigh the meat and count 20 baking minutes each 450 g more 20 minutes to finish. Boneless meat needs rolled up 25 minutes each 450 g. The pork neck is baked evenly, if you put the meat on a metal skewer before baking, which will guide heat through the center.
Put the meat in a roasting tin and bake it in a hot oven (220°C) 15 minutes. Reduce heat to 190 ° C and let it rest until the end of baking. Serve the roast beef with a good gravy, which was created during baking (after fat separation).