Lamb baked in a sleeve

Baking in a sleeve allows you to preserve the taste and juiciness of the meat. This is because it is cooked in its own juice and partly steamed. This method is much better than the usual stewing, because more taste and nutrients are preserved. And you don’t have to wash the baking tray.

Step 1

Rub the meat with salt and black pepper, sprinkle with dried herbs.

Step 2

Mix vegetable oil, adjika and teriyaki sauce in a bowl. Dip the lamb into the marinade. Turn the meat over several times to completely cover it with the marinade.

Step 3

Place the lamb in a roasting bag and pour the remaining marinade in there. Tie the bag on both sides and shake it so that the marinade is completely distributed over the meat. Put the lamb in the bag in the refrigerator for 5-6 hours.

Step 4

Take the marinated lamb out of the refrigerator and place it on a baking sheet. Make a few holes in the sleeve so that excess steam can escape during cooking. Put the lamb in the oven to bake for 1.5-2 hours at 200 °C.

Step 5

Cut the finished lamb into thin slices and garnish with cilantro. Serve the lamb with a sauce of your choice, such as tomato or barbecue. Enjoy!