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Yvetot Lamb

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Ingredients

Adjust Servings:
garlic clove
150 gm onions
500 gm Potatoes
200 gm turnips
lamb legs
bay leaf
250 gm carrots
300 gm leeks
Ingredients for sauce :
30 gm Butter
flour
capers
200 gm crème fraiche

Yvetot Lamb

Features:
  • Non Veg
Cuisine:
  • 39 mins
  • Serves 10
  • Easy

Ingredients

  • Ingredients for sauce :

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This is a favorite weekend recipe for the French. In Northern France, the dish may be cooked differently from the rest of the regions.

Health benefits

  • Lamb is rich in iron, protein, selenium and vitamin B12.
  • It may have a bad reputation for being red meat but consumed in moderation, it does have health benefits. High-quality lamb for organic sources is rich in nutrients.
  • Lamb also contains omega 3 fatty acids.
  • Studies show that lamb can cure vitamin B12 deficiency and improve nervous system functioning. Three ounces of lamb are sufficient to provide vitamin B12. Lamb also contains other vitamins that maintain nerve cells and keep the entire body functional.
  • Since lamb contains zinc, it is helpful for improving immune functioning. This helps in healing wounds, improving DNA, and promoting good health and development. Zinc deficiency makes you prone to various health problems.
  • Some lamb pieces may contain more omega 3 fatty acids than beef. Lamb is also loaded with proteins.

Lamb can cure anemia since it is rich in iron. It has more iron than chicken and fish. Moreover, the iron easily absorbs in the body to prevent iron deficiency.

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How to Make Yvetot Lamb

  • Rub garlic over the leg of the lamb.
  • Place the leg onto a casserole dish. Add water until it covers half of the lamb.
  • Add thyme and bay leaf. Then add seasoning. Cook in the oven at 200 degrees C. Baste occasionally.
  • Chop and prepare vegetables. Add them neatly on the casserole around the leg of the lamb.
  • Cook for one more hour. Keep basting. Then remove. Don’t discard broth.
  • Remove the lamb from the casserole. Let it cook.
  • In a small saucepan, mix butter and flour and cook for one minute.
  • Add half pint of meat stock. Keep stirring at low flame until the sauce thickens. Add capers and cream.
  • Slice the lamb. Place it onto a serving dish. Add sauce. Then surround with vegetables. Heat is again.

Trivia

  • Cooking time for the lamb varies according to size.
  • It takes longer to cook lamb with basting.
  • Overcooking the lamb makes the meat fall off the bone.

Potatoes can be cooked in a separate dish if you prefer them roasted.

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