Aranda-style oven-roasted milk-fed lamb
Milk-fed lamb roasts under its natural caul, with a final turn under the grill if needed.
Active time25 min
Cooking1 h 45 min
Total2 h 30 minResting : 10 min
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Ingredients
- 1 raw bone-in milk-fed lamb quarter with its natural caul
- 250 ml water
- 5 ml pure lemon juice
- 1 tsp fine salt
Preparation
Heat oven to 180 °C. Pour all the water and lemon juice into an oven-safe earthenware dish. Place lamb quarter inner side up, keeping its natural caul over the meat. Distribute all the salt over exposed surfaces. Roast for about 52 min. The bottom should stay moist without submerging the meat.
1 raw bone-in milk-fed lamb quarter with its natural caul250 ml water5 ml pure lemon juice1 tsp fine salt- oven
- baking dish
- kitchen tongs
Carefully turn the quarter and roast for about 50 min until tender and cooked beside the bones. If needed, brown under the grill for about 3 min, watching constantly so the caul does not burn. Continue gentle cooking if meat remains firm. Rest outside the oven for 10 min, then carve and serve with the pan juices, removing bones.
- oven
- baking dish
- kitchen tongs
- knife
- chopping board
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration