Lamb roast in clay pot recipes

Potatoes "roasted" in a Clay Tagine

Potatoes "roasted" in a Clay Tagine

When people think of tagine as a recipe, the first thing they'd probably blurt out is lamb. I recently received a lovely claytagine from StyleVisa, and I've got one to give away as well
Portuguese Alcatra Pot Roast

Portuguese Alcatra Pot Roast

The meat was beef, pork, lamb or goat. My research on this recipe indicates, Alcatra was originallyroasted low and slow, usually underground, wrapped in burlap and or leaves, or in unglazed clay terracotta pots
Cook Beautiful, With Clay!

Cook Beautiful, With Clay!

Cooking my lambinclay there was still water in the pot so I removed the lid and continued to cook it down until I had a thick sauce
Moroccan Tagine

Moroccan Tagine

  While beef and lamb are eaten, chicken is the most widely eaten meat in Morocco. A tagine is a special North African pot formed entirely of a heavy clay, which is often painted or glazed, such as this one

Veg Seekh Kabab Recipe | How to make Baked Vegetarian Seekh Kebab

The most traditional form of Chuanr uses lamb or mutton, but kebabs made with chicken, beef, pork and seafood are also quite popular street foods where small pieces of meat, flavoured with common spices and condiments includingcumin called ‘zoran’, pepper, sesame and sesame oil, are skewered and either roasted or deep fried
About and Around Plums ...

About and Around Plums ...

Even Rebecca West mentions that in her book "Black Lamb and Gray Falcon". This jam is great on a piece of freshly homemade bread, in crepes or inpotatodumplings-"knedle"andin the following recipes

Italian Treasures – Lake Bolsena

For main courses, rabbit alla cacciatora, stewed chicken with tomatoes, wild boar with tomato sauce, stewed hare, baked lamb, tripe with tomato sauce, fried coratella (veal intestines), roasted pork or pignattaccia (a stew made with meat and vegetables) are most common
The District by Hannah An, Upscale Vietnamese near the Beverly Center

The District by Hannah An, Upscale Vietnamese near the Beverly Center

I want to have the roastedginger chicken, crispy tofu, braised short ribs, District salad with prawns, kale and curly endive, duck confit salad with Vietnamese herbs, roasted cauliflower with pistachios, coriander-crusted lamb and the flatbreads (chicken, pork belly and heirloom tomato-burrata)
Phoenix Claws and Jade Trees Cookbook Review and Sugar-Coated Cashew Nuts

Phoenix Claws and Jade Trees Cookbook Review and Sugar-Coated Cashew Nuts

pork, offal, tofu, beef, lamb, chicken, Chinese bacon, rabbit, duck, and even frog. The Essence of Chinese Food, The Chinese Kitchen, The Chinese Pantry, Basic Ingredient Preparation, Chinese Stocks, Harnessing the Breath of a Wok (Simple Stir-Fry, Dry Stir-Fry, Moist Stir-Fry, Dry-Fry, Scramble Stir-Fry), Explosion in the Wok (Flash-Fry, Flash-Poaching), Dippingin Oil (Light Frying, Deep-Frying, Oil Steeping, Yin-YangFrying, Pan-Frying), Flavoring with Sauces (Saucing after Deep-Frying, Saucing after Oil Poaching, Saucing after Boiling or Steaming, Broth Flavoring after Deep-Frying, Broth Flavoring after Pan-Frying), The Virtue of Slow Cooking (Red Cooking, Men Braising, Dun Braising, Wei Braising, Flavor Potting), The Intricacy of Boiling (Boiling, Steeping, Blanching, Hot Pot), The Power of Steam (Simple Steaming, Flavored Steaming), The Making of Hearty Soups (Clear Soup, Thickened Soup, Braised Soup, Steamed Soup), Playing with Fire (Hang Roasting, Oven Roasting, Grilling, Hot Plate Grilling, Salt Baking, ClayRoasting), Enriching with Smoke (Smoking Raw Ingredients, Smoking Parcooked Ingredients), Appetizing Cold Dishes (Dressed Cold Dishes, Brine-Pickled Dishes, Fermented Pickled Dishes, Aspic), and Sweet but Not Dessert (Cookingin Syrup, Caramel Coating, Sugar Coating)