Boneless suckling lamb ingots
• Author: Pablo •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
- Preheat the oven to 180c (350f), use fan. Otherwise, 200c (400f).
- Place the lamb, vegetables, and bay leaf in a roasting tray.
- Add the wine.
- Cover with foil and cook for 3 hours.
Make sure its really tight so wine doesn't evaporate. - Remove the foil and let it cool down.
- 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.
- Filter the stock and let it rest overnight.
The fat rises to the surface and solidifies, making it easier to remove. - The next day, remove the fat from the broth. Broth should be gelatinous.
- Add the broth jelly to a sauce pan, add the sweet wine and reduce it to a syrupy consistency (~200ml).
- Slice the lamb in ~120g ingots. Fry in a pan at low fire with a dash of olive oil until crispy.
- Serve the ingots with the sauce and carbs.