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Lamb baked in a sleeve

Author
Cookinero 10 Apr 2025
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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.

How to cook Lamb baked in a sleeve

Step 1

Lamb baked in a sleeve

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

Step 2

Lamb baked in a sleeve

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

Lamb baked in a sleeve

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

Lamb baked in a sleeve

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!

Lamb baked in a sleeve - FAQ About Ingredients, Baking Time and Storage

Yes, you can use harissa, sriracha, or a mix of paprika and cayenne for heat. If you prefer milder flavors, try tomato paste with a pinch of smoked paprika.
The lamb can be marinated for up to 24 hours for deeper flavor, but 5-6 hours is sufficient. Avoid exceeding 24 hours to prevent the meat from becoming mushy.
Try roasted vegetables, garlic mashed potatoes, or a fresh herb salad. For a low-carb option, serve with cauliflower rice or grilled zucchini.
Yes, slice the cooked lamb and store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently in the oven or microwave.
Replace lamb with large portobello mushrooms or eggplant slices. Marinate and bake similarly, adjusting cooking time to 30-40 minutes until tender.
Reheat in the oven at 160°C (320°F) for 10-15 minutes, covered with foil to retain moisture. Avoid microwaving, as it can dry out the meat.
Absolutely! Use triple the amount of fresh herbs (e.g., rosemary, thyme) for a brighter flavor. Chop them finely before mixing into the marinade.
Use coconut aminos or a certified gluten-free tamari sauce as a substitute. Both provide a similar umami flavor without gluten.
For smaller cuts, reduce time to 1-1.5 hours; for larger cuts, extend to 2-2.5 hours. Use a meat thermometer to ensure an internal temp of 63°C (145°F) for medium-rare.

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