Before starting with the recipe, it is worth mentioning that sheep is the species in general terms. The meat used to bake in the oven is the leg or shoulder of lambs, which must be less than a year old Older sheep are practically unused in the kitchen. Sheep's wool and milk have traditionally been used in the Pyrenees and elsewhere to make coats, pillows and mattresses, and to make cheese and other dairy products.
Lamb is very popular in our cuisine and in the surrounding areas. The leg, as well as the shoulder, were considered a special meal, reserved for Sundays and special festivities.
The simplicity of its preparation works in favour of this delicious dish, which can be eaten all year round, with or without spices and accompaniments.
Prick legs and stuff them with garlic, bay leaves and pieces of bacon.
Peel and slice the potatoes approximately a finger thick and place them on a plate, add lard and butter.
Then salt and pepper the legs of lamb and place them on top of the potatoes, with some rosemary.
Roast at 180 ° C for an hour and a quarter.
Afterwards, add cognac and white wine, and mix with the gravy left around the legs of lamb.
Let rest for 15 minutes in the oven, turn the oven off, and serve. Finger licking good!
-2 Legs of lamb
-1 clove of garlic
-3 bay leaves
-4 tablespoons brandy
-200 ml of white wine
-250 g of bacon or sweet fat
-A little lard or butter
Traditionally leg of lamb was a festive meal. One of the virtues and part of its great success is that it is simple to prepare.
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