lammestek

Lammestek is the Dutch term for a roast of lamb, typically referring to a boned leg or shoulder prepared for roasting or slow-cooking. It is a common centerpiece in Dutch and Belgian home cooking and is often served on festive occasions such as Easter, family gatherings and Sunday meals.

Cuts and preparation

The most frequently used cuts for lammestek are the leg (lamsbout) and the shoulder (lamsbout-of-schent), which may be sold bone-in or boned and rolled. Preparation methods include roasting at moderate oven temperatures, slow-roasting at low temperatures, or braising for a more fall-apart texture. Lammestek can be left whole, butterflied, stuffed, or tied into a roulade.

Seasoning and accompaniments

Typical seasonings are garlic, rosemary, thyme, mint, mustard, olive oil and black pepper. Marinades and dry rubs are also common. Lammestek is traditionally served with roasted potatoes, seasonal vegetables, a gravy or jus, and sauces such as mint sauce or red wine reduction.

Variations and cultural notes

Regional and family recipes vary in spice blends and cooking techniques; some recipes emphasize a crisp exterior, others a tender, slow-cooked interior. Lammestek occupies a modest cultural role as a symbol of festive, home-cooked meals rather than a formal national dish.