Kitchen-Chef-Casper's Slow Lamb Chicken

Cook time: 0 min.
Servings: 4

Ingredients for Kitchen-Chef-Casper's Slow Lamb Chicken

		Leg of lamb
		Olive oil
		Oregano
		Paprika
		Pepper
		Red wine
		Rosemary
		Salt
		Thyme
3		Whole garlic

Instructions for Kitchen-Chef-Casper's Slow Lamb Chicken

To prepare the Kitchen-Chef-Casper's Slow Lamb Chicken recipe, please follow these instructions:

With a sharp knife you stick the lamb and stop it with a whole garlic and a good amount of oregano.
I usually make "pockets" in the fridge, which I then filled out with garlic and oregano.

Then you take the last two whole garlic (not fat) and squeeze into a bowl. This must become a mash, so when the garlic is squeezed, add olive oil, oregano, rosemary and thyme. The mixture should not be liquid but have a good thick texture so that it can be lubricated on the lamb.

You can also, with a good result, choose to spread the mixture of garlic and olive oil on the club and then sprinkle your spices over the club and press it firmly.
You can of course choose to use your own spice composition (kebab spice is amazing, but beware if you want to make sauce of the cloud as it becomes very strong).
If you use Procedure No. 2, the club should be dripped with olive oil after sprinkling a few layers of spices so that it can cling to the club

Once you have spiced the fridge, it is left overnight in the fridge.

I usually choose to use a big roast of roast, but of course, roast pizzas can also be used.
You can also choose to pack the club into salt debris (2-3 cm thick).

The fridge is now put in a alm. 70 degrees oven and a nice sweet red wine (about 2 glasses) are added.

The fridge must now stand in the oven for 30 hours, where you drip the meat with the meat juice / red wine (for some hours you have to sleep)

After approx. 20 hours the club is very tender and can be eaten easily, but the result is great if you give it the last 10 hours.

After 30 hours, the club is now so tender that a knife is no longer necessary and the key leg can be removed by hand.

Unfortunately, it is not possible to upload pictures to the recipe so that you can see the result, but it's just right to get started, as the club almost fits itself, so take the grind and give it a try.

Pleasure and welcome.