Slow-Roasted Lamb

Stoyanka  RusenovaStoyanka Rusenova
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37237k
Nadia Galinova
Translated by
Nadia Galinova
Slow-Roasted Lamb
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Preparation
30 min.
Cooking
480 min.
Тotal
510 min.
Servings
4
"Roast until the meat begins to separate from the bone, eat - until you can"

Ingredients

  • lamb meat - 6.6 lb (3 kg)
  • salt - 1 tsp.
  • paprika - 1 tbsp.
  • black pepper - 1 tsp.
  • spearmint - 1 tsp.
  • savory herb - 1 tsp.
  • oil - 1/2 cup
measures

How to make

We wash the meat well, dry it with a kitchen towel. We rub the spices on all sides.

We put the lamb in a baking pan, but necessarily with a lid. Drizzle with the oil and spread evenly.

Add a glass of water. Close with the lid and place it in the oven.

I turn on the oven in the evening after 22.00 pm at 210°F (100°C) and turn it off at 5.30 am. I don't open the lid, but leave it like that.

When you decide to serve the lamb roast, you can reheat and then the lid is removed.

The Slow-Roasted Lamb is very tasty.

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