Thin lard roll with skin in the oven

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to bake a thin lard roll with skin in the oven? Prepare the necessary ingredients for this. To prepare the roll, choose lard of small thickness so that it has skin. You can use any meat as filling. It could be chicken, beef, veal or, like mine, pork. Choose boneless meat.

2. STEP 2

   

   Cut the lard along the entire piece, not reaching the end quite a bit, so that you can open the lard like a book.

3. STEP 3

   

   Separately, cut the meat into thin layers and spread it over the lard in one layer. Sprinkle everything with salt, ground pepper and paprika. Use the quantity and composition of spices to suit your taste.

4. STEP 4

   

   Peel the garlic and pass through a press. Distribute the chopped garlic evenly over the meat.

5. STEP 5

   

   Roll the meat and lard into a roll so that the skin is on the outside of the roll. Tie the roll tightly with thread.

6. STEP 6

   

   Wrap the roll in several layers of foil. To be on the safe side, you can also place the roll in a baking bag. In this form, leave the roll to marinate for 4-6 hours.

7. STEP 7

   

   To bake, place the roll on a baking sheet and place in the oven, preheated to 160 degrees, for 3 hours. After the specified time, remove the roll from the oven and cool. Don't unfold! In this form, put it in the refrigerator overnight.

8. STEP 8

   

   In the cold the roll will harden and keep its shape well. Remove all foil from the roll and trim the threads.

9. STEP 9

   

   The roll is ready! Cut it into circles, place on a dish and serve. Enjoy your meal!

Comments on the recipe

tatyanochka2022

21.08.2023

4.7

There was a decent amount of fat cut from the meat in the freezer. I added it to cutlets and salted it with garlic. But it did not decrease and did not decrease. I decided to make a lard roll in the oven. I defrosted the lard, washed it thoroughly, let it drain, cut the lard into small strips, added salt, paprika, chopped garlic, mixed and left to marinate for half an hour. Carefully placed the prepared lard on a foil-lined baking sheet with a mold block. She wrapped the block tightly in two layers of foil and put it in the oven. Bake for 40 minutes. Then I let the lard cool and put it in the refrigerator. I tried it only the next day. The lard was baked well, it turned out soft and very tasty! And what especially pleased me was that it set well and retained the shape of a block. A wonderful recipe! I recommend to everyone.