Leg of lamb in cast iron

Name: Leg of lamb in cast iron
Total time: 2 h
Yield: 16
Ingredients: 2 kg Mutton; 2 kg Potato; 200 g Bulb onions; 2 Chilli; 1 kg Champignon; 2 L Wine; to taste Thyme, thyme; to taste Greenery; 300 g Salo; to taste Salt

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.

32

13068

Emily Thomas

Recipe author

Calories

575kcal

Protein

28g

Fat

33g

Carbs

28g

*Nutrition per serving

Ingredients

Servings: 16

2kg

2kg

200g

2

1kg

2L

to taste

to taste

300g

to taste

Step-by-step preparation

Cooking time: 2 hr

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.
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.
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.
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!!!