Boneless suckling lamb ingots

Ingredients

• 1/2 suckling lamb (~3kg). I recommend using Ternasco de Aragón.
• 1 big carrot
• 1 big onion
• 3 crushed garlic cloves
• 1 bay leaf
• 1 bottle of red wine (no need to go fancy)
• 2 glasses of PX sherry (or any sweet wine)

Method

1. Preheat the oven to 180c (350f), use fan. Otherwise, 200c (400f).
2. Place the lamb, vegetables, and bay leaf in a roasting tray.
3. Add the wine.
4. Cover with foil and cook for 3 hours.
5. Remove the foil and let it cool down.
6. Remove the meat from the bones and fill up a plum cake mold with it. Press it down. Add some weight on top and let it cool down overnight.
7. Filter the stock and let it rest overnight.
8. The next day, remove the fat from the broth. Broth should be gelatinous.
9. Add the broth jelly to a sauce pan, add the sweet wine and reduce it to a syrupy consistency (~200ml).
10. Slice the lamb in ~120g ingots. Fry in a pan at low fire with a dash of olive oil until crispy.
11. Serve the ingots with the sauce and carbs.

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