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Roasted Easter lamb shoulders

180 ‘

8 servings

Easy

278 kcal

How to make roasted Easter lamb shoulders

In today’s recipe I will show you how to prepare delicious roasted Easter lamb shoulder with aromatic herbs. They have nothing but water and salt. This is a recipe that is prepared a lot at Easter and for good reason. The Easter lamb is 4 months old (more or less), which means that it is born at Christmas to be eaten at Easter. Therefore, it is called the Passover or Easter lamb.

1 – Place your shoulders on a tray and cook for the first time

The first thing we will do is preheat the oven to 140 ° C by heating up and down. In the meantime, we will place the shoulders on the tray with the skin down and put some water in the bottom. When the oven is hot, we will place the pan and bake the lamb for an hour.

2 – Turn the shoulders and a second roast

After the first hour we will take the pan out of the oven and put a little salt on each shoulder. Then we will turn them, season, add a little more water and raise the oven temperature to 160ºC. Then we will return the lamb to the oven and keep it there for another hour.

3 – Grease the shoulders with oil and spices and a third roast

After the second hour we will take out the tray again and turn our shoulders. Now we will melt the butter in the microwave for a few seconds, we will throw all the spices in it and with the help of a brush we will spread the shoulders well. We will raise the temperature to 180ºC and place the shoulders for another 45 minutes.

4 – Turn the shoulders again, grease them and finish baking

When these 45 minutes have passed, we will take the shoulders out of the oven again and turn them over to paint them again with the mixture of oil and spices. We will now give you the final auction. 15 minutes at 180 ° C and after those 15, we will give you 10 minutes at 200 ° C.

5 – Prepare the side salad

While we are done roasting the lamb, let’s prepare a simple salad with lettuce and fresh onions, sprinkling it with salt, vinegar and olive oil.

6 – Take the lamb out of the oven and eat it

When we prepare the lamb, it will be a matter of putting everything on the table to eat and enjoying this delicious Easter lamb and the fresh and necessary salad.

7 – We have already finished the roasted Easter lamb shoulders

And that’s it, friends, we’re done with our shoulders for the Easter lamb. I hope you prepare them this Easter and upload the last photo to Instagram by mentioning my 55000 Recipes account. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.

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David from 55000 Recipes

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

Roasted Easter lamb shoulders

How to make roasted Easter lamb shoulders

Ingredients for 8 people

1 – Place your shoulders on a tray and cook for the first time

2 – Turn the shoulders and a second roast

3 – Grease the shoulders with oil and spices and a third roast

4 – Turn the shoulders again, grease them and finish baking

5 – Prepare the side salad

6 – Take the lamb out of the oven and eat it

7 – We have already finished the roasted Easter lamb shoulders