Leg of lamb in cast iron

A very tasty old recipe cooked in a cauldron. This is a recipe for cooking lamb in a cauldron (cast iron). The meat is stewed with potatoes in wine, so the lamb becomes very soft and tasty, the stewed meat is soaked in delicious wine. This will be appreciated by any gourmet of cooking dishes in ovens and grills.
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944
Emily ThomasEmily Thomas
Author of the recipe
Leg of lamb in cast iron
Calories
575Kcal
Protein
28gram
Fat
33gram
Carbs
28gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 16

Step-by-step preparation

Cooking timeCooking time: 2 hr

  1. STEP 1

    STEP 1

    Before putting the ingredients into the cauldron, you need to warm up the oven thoroughly so that it reaches the maximum temperature. Place lard at the bottom of the cauldron. This is necessary in case the temperature regime is selected incorrectly, i.e. to avoid burning.

  2. STEP 2

    STEP 2

    Then place the lamb in the center of the cauldron. Add potatoes, onions, mushrooms and peppers alternately. Salt each layer. Cut potatoes into large pieces, just like mushrooms. Onions can be cut into rings and half rings. Add chili pepper to taste.

  3. STEP 3

    STEP 3

    Then fill it with wine and place the cast iron in the preheated oven. Instead of fire, hot coals should form in the oven.

  4. STEP 4

    STEP 4

    Close the oven with a damper and leave for 1.5 hours. After the specified time, the dish will be ready. Bon appetit!!!

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