How to Cook Lamb Chuck | hassle Free recipe | Whole Meat
It is common to take the meat out of the fridge 30mn-1hour before cooking. Score the skin side (fat side) of the meat in the pattern of your preference ( stripes, crisscross or cross hatch,...)
List of Ingredients you will need.
- 800g of Lamb Chuck
- 1 Whole sprig of rosemary
- 2 Sprigs of thyme
- 200g vine-ripened cherry tomatoes (optional)
- 2 Big Zucchini
- 2 cups of white wine and / Or stock
- salt and pepper
- a tablespoon of butter
- a tablespoon of flower
Steps to make it
- Take some rosemary leaves and stuff them in the cuts made before hand together with slices of garlic. Season (salt, pepper) and put aside.
- Preheat oven to 170°C
Pour 2 cups of stock (veal, lamb) in a oven rack or roasting pot
Option 1: Add some rosemary and thyme, Cover the roasting pot with the lid or cover the oven rack with aluminum foil, and pop it in the oven.
Option 2: However i prefer strong taste so i took some liberty in adding more flavors such as Chinese rice wine, some onions slices ,and more)
I also add some left over roast beef so cut them in sticks of around 1cm thick and put them at the bottom of the pot so the roast wont be directly in contact with the pot.
Baste the lamb every 30 to 45 minutes with the pan drippings. Roast the lamb until fork tender, or for about 4 hours
Let the lamb chuck rest a full 30 minutes.
remove as much fat as you can from the pan while making sure to leave as much suc as possible. Place the pan on a stove and make a roux using butter and flower.
You can serve with your preferred seasonal vegetables
- Volan Rabary