Sardinian IGP Lamb in Half

Instructions for use:

Grid

To prepare the tender meat of Sardinian lamb, it is rigorous to cook it over a gentle coals for about 90 minutes, turning it from time to time, so take care to avoid flare-ups or embers too close to the meat, moving the rib or thigh accordingly.

Once it is well cooked, cut it up with a sharp knife and serve it to your diners, it is so good that you don't even need to season it with anything else except a touch of salt at the end of cooking. They will be licking their lips guaranteed by Mannarino!

Oven - Cost

Ingredients:

• 1 x 1.6 kg lamb chops
• 4 cloves of garlic
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 4 tablespoons of olive oil
• Salt and pepper to taste

Procedure:

1. Turn on the oven at 180°C.
2. Prepare the marinade by mixing olive oil, minced garlic, chopped rosemary and thyme leaves, salt and pepper in a bowl.
3. With a knife, carve the lamb chops in several deep places so that the marinade penetrates.
4. Spread the marinade over the entire surface of the lamb chops and let it rest in the refrigerator for at least one hour.
5. Place the lamb chops in a baking dish and bake at 180°C for about 1 hour and 30 minutes (or until the internal temperature reaches 60°C for medium cooking or 70°C for well done).
6. Remove from the oven and let the meat rest for about 10-15 minutes before serving.

Oven - Thigh

Oven

Ingredients:

• 1 1.1 kg leg of lamb
• 3 cloves of garlic
• 1 sprig of rosemary
• 1 sprig of thyme
• 2 tablespoons of olive oil
• Salt and pepper to taste

Procedure:

1. Turn on the oven at 180°C.
2. Prepare the marinade by mixing olive oil, minced garlic, chopped rosemary and thyme leaves, salt and pepper in a bowl.
3. With a knife, carve the leg of lamb in several deep places so that the marinade penetrates.
4. Spread the marinade over the entire surface of the leg of lamb and let it rest in the refrigerator for at least one hour
5. Then place the leg of lamb on a baking tray and bake at 180°C for about 1 hour and 15 minutes (or until the internal temperature reaches 60°C for medium cooking or 70°C for well done).
6. Remove from the oven and let the meat rest for about 5 minutes before serving.