nucleus
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Can anyone suggest what to use the juice from roasting a leg of lamb for? I am not sure if it can be further used...
I do all roasts in closed roaster pot in wood fired oven. From turkeys or other poultry I make gravy. There is always a lot less liquid produced from lamb. first I squash 2 bunches of un-pealed garlic, put it in the pot bottom and place the meat on top, close and roast in higher heat (sizzling is heard from the pot.) The meat is slightly lifted and the garlic mixes with the juices. I take off the lid at the end. As seen on the picture herbs usually burn down but with wood fire burning the skin on the hot face gets very nice looks. I also used ghee on this lamb. Thanks
I do all roasts in closed roaster pot in wood fired oven. From turkeys or other poultry I make gravy. There is always a lot less liquid produced from lamb. first I squash 2 bunches of un-pealed garlic, put it in the pot bottom and place the meat on top, close and roast in higher heat (sizzling is heard from the pot.) The meat is slightly lifted and the garlic mixes with the juices. I take off the lid at the end. As seen on the picture herbs usually burn down but with wood fire burning the skin on the hot face gets very nice looks. I also used ghee on this lamb. Thanks