Lamb or baby goat in a casserole pot. Lamb or baby goat in a casserole pot. An hour and a half later, turn the meat over and bake for about half an hour more without opening the oven or the lid of the casserole pot. Heat a large casserole dish over medium high heat.
Brown the goat meat in batches in a little olive oil. Soften the onion and garlic until translucent and add the caramelized meat, carrots, celery, pickling onions, thyme, Shiraz and cognac. Bring to a boil and turn the heat to a simmer.
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, lamb or baby goat in a casserole pot. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Lamb or baby goat in a casserole pot. An hour and a half later, turn the meat over and bake for about half an hour more without opening the oven or the lid of the casserole pot. Heat a large casserole dish over medium high heat.
Lamb or baby goat in a casserole pot is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Lamb or baby goat in a casserole pot is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook lamb or baby goat in a casserole pot using 3 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lamb or baby goat in a casserole pot:
- {Make ready of to 3 kg lamb or baby goat (from an animal up to 10 kg).
- {Make ready of salt, pepper.
- {Make ready of oil.
Lift out to a plate and repeat with the rest of the lamb. Heat the oil in a large casserole and brown the lamb pieces in batches. Set aside and add the button onions and carrot to the pan. Add the cinnamon and cook for a further minute.
Instructions to make Lamb or baby goat in a casserole pot:
- Salt and pepper the meat thoroughly..
- Oil a cast iron casserole pot..
- Place it in a preheated oven..
- Ten minutes later, after it is properly heated remove it and put the meat in it without adding any kind of liquid..
- Adjust the oven tempertature at 220-230 degrees. An hour and a half later, turn the meat over and bake for about half an hour more without opening the oven or the lid of the casserole pot. Even if it sticks a bit, it doesn't matter. It is better because all the extra fat will be gone. If the skin is not all that crunchy, bake for 10΄ more with the lid off..
- Even if it is overcooked in the iron cast casserole pot, it doesn't matter..
- Serve with potato purée and vegetables..
Lamb Breast is Best for This Chinese Casserole For this Chinese braised lamb casserole recipe, you can use lamb, mutton or goat, but the best cut is the breast. It cooks down to tender perfection. To find lamb breast, look for a Halal meat market near you, and have them trim and cut the meat for you. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Shake excess flour from the lamb, add to pan and brown all over.
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