Recipe detail

Name: Leg of lamb with spicy "perfume"
Yield: 6
Cuisine: Other
Ingredients: 2.0000 kg; 30.0000 g; 45.0000 g; 15.0000 g; 7.0000 g; 1.0000 tPcs; 20.0000 ml; 13.0000 g

Lamb/Mutton Leg of lamb with spicy "perfume"

26. 6. 2024

Author: Ondrej Vlcek

Company: Retigo

Food category: Lamb/Mutton

Cuisine: Other

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Program steps

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Combination

50 %

Termination by core probe temperature

72 °C

130 °C

70 %

Hot air

100 %

Termination by time

00:10 hh:mm

170 °C

40 %

Ingredients - number of portions - 6

Name	Value	Unit
leg of lamb	2	kg
sumac spice	30	g
dried edible rose flowers	45	g
ground caraway	15	g
ground cinnamon	7	g
lemon peel	1	pcs
oil	20	ml
salt	13	g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	539.1 kJ
Carbohydrate	0.5 g
Fat	30.5 g
Protein	64 g
Water	0 g

Directions

Put the sumac, rose petals, cumin, cinnamon and lime peel into an electric food processor and let it chop into the smallest possible mixture. A mortar can also be used. Rub the lamb shoulder with oil and rub the seasoning mixture into the meat and add salt. Place on a baking sheet and bake on the given program.

Recommended accessories

GN container Stainless steel full

Enameled GN container