Full-bodied lamb fabric

Ingredients for Full-bodied lamb fabric

Instructions for Full-bodied lamb fabric

To prepare the Full-bodied lamb fabric recipe, please follow these instructions:

The fat layer is cut through the middle, above the spine and the fat is loosened from the meat, but not completely cut. The fillets are cleansed for tendons and obstructions. Get the butcher to do it.

Rub the meat with the spices and put your back in an ovenproof dish. Brown it at 225 degrees C for 15 minutes.

Moisten the heat to 200 degrees C. alm. Oven and add 3 dl water or broth in the dish. Let it roast for another half an hour.

Sauce:
Melt the butter in a saucepan and sprinkle flour over. Add the cloud and water or broth gradually, spice up with cream. Add color and taste well.

The fillets are cut off the legs and cut into slanted slices. The meat can be placed on the back and served on it.

Server sauce for, along with cooked vegetables.