Roast shoulder and kid leg with baked potatoes. Christmas recipe

Today we are going to prepare a traditional Christmas barbecue: Roast shoulder and kid leg with baked potatoes. Its golden color, its tasty sauce and the always fantastic bakery potatoes guarantee success with the family in the upcoming celebrations and banquets. It is undoubtedly one of those recipes that can not miss and return year after year to our homes at Christmas.

To make this traditional Christmas roast, we can use kid or suckling lamb as both are equally juicy, delicious and full of flavor. We all associate these dishes with Christmas so it is a good time to consume them making our people happy. The good thing about the kid is that it has a milder flavor than that of the lamb and it is simpler that pleases all diners. In addition, at Christmas it usually has a better price ...

Ingredients

For 4 people
  • Kid shoulder 1
  • Kid leg 1
  • Lard to spread meat
  • Potatoes 5
  • Onion 1
  • Fresh thyme sprigs

How to Make Baked Shoulder and Kid Leg with Baked Potatoes

Difficulty: easy
  • Total time 2 h
  • Cooking 2 h

Whether we buy a kid or a lamb - they are usually sold by means or whole - we can make a great use of it. On the one hand, we can use shoulder blades and legs to make today's recipe. On the other hand, we can make the chops on the grill with a yogurt and mint sauce. Finally, the skirt area and the rest, we can use it to make stews or potato and mushroom casseroles like this one.

We begin by smearing the two pieces, shoulder and leg with a little lard, after seasoning them lightly with salt. In a baking tray, place the potatoes cut into thick slices and the onion cut into julienne strips. We remove them and mix them well and use them as a bed on which our pieces of meat will rest.

Add a drizzle of sherry vinegar and some thyme leaves. Finally, a glass of water and the oven that we will have preheated to 200ºC. Once the kid is inside, we lower the temperature to 170ºC and let it roast for two hours, turning the pieces around every 30 minutes.

If we see that our roast runs out of liquid, we add a glass of water or broth. If we see that there is a lot of liquid, we remove it so that it never comes into contact with the meat. So the potatoes are very juicy and we will have enough sauce to serve with the roast. The meat, not being in contact with the liquid, will be well roasted and not cooked.

What to accompany the roast kid's leg and shoulder with baked potatoes

Both the roast lamb and this roast shoulder and goat leg recipe with bakery potatoes are simple recipes that always look good. As a complement, the ideal is to serve a good degreasing salad such as tomato, avocado and basil, which will give the perfect counterpoint to this roast.

Tags:  Meats And Birds Fish Vegetables And Legumes 

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