Entradas populares

Wednesday, October 28, 2015

LECHON, -A, WITH A NEW WAY OF ROASTING LAMB

Dinner Time for Piglets
Photo from: Debbie
Cat porcell, Eng sucking piglet, lamb or other breast feeding animal. The sucking pig is always roasted. Villena thought it was better stuffed. He explains that after baking the skin is removed first by sliding the knife under it at the back of the ear and down the body on one side and then the next. The tail is cut off at this time and chopped into small pieces. The head is cut in two and the snout is set aside. He does not recommend eating the brain. The trotters are chopped off the legs. The body is opened and the stuffing removed. The lean meat is sliced with the fat and cut into small pieces on the cutting board. The bones are served with it if tender. See cerdo. [Anón/Grewe. 1979: XX: I74-75:XXXXI:84-85:Gázquez. Cocina. 2002:141-143; Ruiz/Brey. 1965:1084-1085and Villena/Calero. 2002:22b:36a]
Coating Ribs with Herbs, Spices and Oil
Photo by: Lord-Williams

A NEW WAY OF ROASTING LAMB ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUS 27. CORDERO ASADO DE MODO NUEVO, p 28

Ingredients

Step 1:

1 whole sucking lamb[1]
meat from another lamb
salt to taste
½ tsp pepper
1 tsp coriander
½ tsp mashed saffron dissolved in blood
1 tsp ground cinnamon
1 tbsp lavender
¼ c oil

Mixing Eggs, Breadcrumbs and Herbs
Photo by: Lord-Williams
Step 2:
4 eggs
1 c breadcrumbs
spices to taste:
            1 tsp cumin
            1 tbsp sage
            1 tbsp parsley


Preparation

Step 1:
Clean a plump sucking lamb leaving a narrow opening. Cut the meat from another lamb into small pieces. Put all into a pot with the remaining ingredients for step 1. Put it over moderate heat until done, about ½ hour.
Tender Meat
Photo by: Lord-Williams

Step 2:

PREHEAT OVEN TO  325º F/160ºC

Put the sucking lamb into a roasting pan. Mix the remaining ingredients in the pot with the ingredients in Sept 2. Stuff the sucking lamb with this mass.  Roast the lamb 20 minutes or until tender.



[1] As the recipe was made for 4 persons only the ribs from one side of a lamb were used with 1 lb meat from another lamb.


No comments:

Post a Comment