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Spring lamb
1 serving
Lamb is rolled into a roll, tied tightly and spied with lard. Then, salted, bake in a hot oven, watering with the formed juice and turning, until ruddy. The finished meat is taken out. Gravy is prepared: 1 - 2 minutes, tomato juice is boiled with meat juice formed during baking, flour, butter are added, 200 g of water is poured in and boiled again. Served with any vegetables, spicy or sour salad.
Lamb is rolled into a roll, tied tightly and spied with lard. Then, salted, bake in a hot oven, watering with the formed juice and turning, until ruddy. The finished meat is taken out. Gravy is prepared: 1 - 2 minutes, tomato juice is boiled with meat juice formed during baking, flour, butter are added, 200 g of water is poured in and boiled again. Served with any vegetables, spicy or sour salad.
butter - 40 g, salt to taste, smoked lard - 100 g, flour - 15 g, lamb - 800 g, tomato juice - 1-2 tbsp. spoons, fat - 80 g
