Lamb shoulder in the oven
8 servings
90 minutes
Lamb shoulder in the oven is a traditional dish of Tajik cuisine that combines simplicity of preparation with rich flavor. The origins of this recipe go back centuries when Tajik nomads roasted meat, giving it tenderness and a rich aroma. A saline solution makes the meat tender, while baking in foil preserves its juiciness. The final stage at high temperature creates an appetizing golden crust. The taste of the dish is rich and meaty with light salty notes, perfectly complemented by fresh herbs and Eastern spices. Lamb shoulder is traditionally prepared for festive feasts, symbolizing the hospitality and generosity of the hosts.
1
Prepare all the ingredients.
2
Dissolve 50 grams of salt in 1 liter of water.
- Salt: 250 g
- Water: 5 l
3
Place the spatula in the saline solution and leave it for 3 hours.
- Lamb shoulder: 1 piece
4
Remove the spatula from the solution and dry it. Preheat the oven to 180 degrees.
5
Wrap the meat in foil and send it to the oven for an hour.
6
Remove the foil from the meat and increase the oven temperature to 200 degrees.
7
Return the meat to the oven for another 20 minutes or until it is covered with a golden crust.
8
Serve lamb shoulder at the festive table.
