Suckling shoulder in the varoma

All those who have followed this blog, you know that the Christmas past I was encouraged to prepare my family for suckling pig in two boils, It was a resounding success and it has been a recipe that I was proud of, because I remembered my boy's girlfriend, how his mother prepared it and I thought I could never do something similar, but when my in-laws tried it and gave me their approval , I knew that with that recipe I was succeeding.

Well, this year I had to cheer up with some dish this special for these dates and I quickly thought of some very delicious suckling pig shoulders. This time I did not know how the result would be because for me it was a dish that did not suit me at all, perhaps because I tried it with excess fat and it was difficult to digest, but since my family did like it, I have encouraged This and now I just tell you that I think it has become my favorite dish for these dates.

When cooking it in the varomaIt comes out extremely juicy thanks to the steam, and the marinade that we prepare to dress them gives it a very fine and tasty touch. All the people who have tried this recipe have asked me to invite them again because of how delicious it was, it almost tastes little to them.

It is a pleasure to cook this way for these days so specialWell, you can even cook it in the varoma in the morning and bake it an hour before eating it and ... "everyone at the table" !!

Lechal shoulder in the Varoma

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A juicy dish for special dates

• Silvia Benito

• Recipe type: meat
• Rations: 4

• Preparation time: 20M
• Cooking time: 2:1 p.m.
• Total time: 2:21 p.m.

Ingredients

• 2 shoulders of suckling lamb (1800g-2000g)
• 2150 g of water, for steam

For the marinade:

• 1 sprig of chopped parsley or (1 teaspoon dried parsley)
• 4 cloves of garlic
• 50 g of extra virgin olive oil
• 2 sprigs thyme
• 30g vinegar
• 50 g of white wine
• ½ teaspoon pepper
• 2 Knorr bouillon broths (essential)

Preparation

1. We put all the marinade ingredients in the glass. 5 seconds, speed 5.

2. We put the lamb shoulders in a roasting bag together with the prepared marinade. We close the bag and place it in the Varoma container.

3. We put 2000 g of water in the glass (it is not necessary to wash it). We place the Varoma container in its position and program 60 minutes, Varoma temperature, speed 1.

4. When the programmed time ends, we open the lid of the Varoma container to the opposite side to us, to avoid burning ourselves with the steam, and we turn the bag with the lamb. We put 150 g more of water in the glass and program again 60 minutes, Varoma temperature, speed 1.

5. Preheat the oven to 200º.

6. Remove the shoulders from the bag and with all their juice, place them in a refractory dish and bake them until golden brown (approximately 10 or 20 minutes on each side).

Equivalences with TM21