The bloggers guessing majority low temperature in this noble meat. Lea Linster recipe since 2004 has probably set a bit of dust. With 220 ° C today is no longer ran on something. After reading across the blogs I decide to read the numbers generously rounded up and start right away. The plan is to grill the meat and then put with 80 ° C. oven until it reaches an internal temperature of 60 °.
But cooking will begin on Friday at the weekly market. The game and poultry dealer has underpinned by a leg of lamb angesäbelte of slightly more than 600 g because they smooth me for ten euros leaves. I am delighted with the Bargain as about the good meat. The lamb comes from the Voreifel and is characterized by distinct flavor, quite different from the widely used New Zealand lamb that is to my mind almost tasteless.
After the meat is fully salted and roasted, it must be schonmal used to the warm oven. Meanwhile, I clean the pan and fry it on onions, carrots and garlic with salt, rosemary, chili and oregano. Then a rest veal stock, a can of tomatoes and a little red wine into the pan and allowed to cook together a short time.
I then put the meat back into the pan, put a thermometer in the thickest part, not directly to the bone. And now the entire pan can be back in the oven.
Actually now enough time to prepare the side dishes. But I prefer to care for my pessimism: That will never something. How long should it take, then, until the temperature rises to 60 ° C? know after two or three hours, as accurate I do not really , the thermometer climbs to 60 ° C. Fortunately, I have been prepared but a little cream savoy cabbage.
I lift the meat from the pan and put it back in the heat. At 80 ° can not really happen so much. The rest of the stuff from the pan, I report the a sieve and let it cook properly until a thick sauce. I this season with cumin and season with salt. Finally, tune everything with cold butter.
Sometime between sauce and photo then you have to find time for the potato pie. It consists of coarsely grated raw potatoes, salted lightly and fried crisp in peanut oil over medium heat.
When people sit at the table who are not so rosy flesh like, then you can be joined by the cut meat pieces easily in the sauce. The meat is still very tender and juicy. I have no regrets, I would again so . Make
game and poultry Blatzheim
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