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 Montenegrin Christmas Lamb Recipe
Christmas in Montenegro, the so-called bojic, is a holiday of parents and children. He is all imbued with concern for the safety of the family hearth and the well-being of the house. One of the most common Christmas dishes is lamb meat, cut into large chunks and cooked with spices in the hearth. After baking, the meat acquires an incomparable taste and aroma. In ancient times, meat was baked in large chunks or a whole carcass, but now housewives make a lot of effort to make the main meat dish look as beautiful as possible. Sometimes it is made in the form of a crown.
Course Christmas Food Dishes, Holiday Food Ideas
Cuisine Yugoslavian Cuisine
Prep Time 10 minutes
Cook Time 70 minutes
Servings
Ingredients
Course Christmas Food Dishes, Holiday Food Ideas
Cuisine Yugoslavian Cuisine
Prep Time 10 minutes
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. To choose the right mutton, you need to pay attention to its color. Young mutton has a light red color, fat is white and elastic. The meat of an old sheep is dark red, the fat is yellow. Mutton is an indispensable dietary product, it contains 2-3 times less fat than pork. The advantage of this type of meat is that lamb fat has 2.5 times less cholesterol than beef fat and 4 times less than pork fat.
    To choose the right mutton, you need to pay attention to its color. Young mutton has a light red color, fat is white and elastic. The meat of an old sheep is dark red, the fat is yellow. Mutton is an indispensable dietary product, it contains 2-3 times less fat than pork. The advantage of this type of meat is that lamb fat has 2.5 times less cholesterol than beef fat and 4 times less than pork fat.
  2. First of all, the lamb should be thoroughly washed from the fragments of broken bones. Then remove excess fat and, if any, cartilage. To make it easier to separate the meat from the bones, you need to peel the film from the ribs with a knife.
    First of all, the lamb should be thoroughly washed from the fragments of broken bones. Then remove excess fat and, if any, cartilage. To make it easier to separate the meat from the bones, you need to peel the film from the ribs with a knife.
  3. Then carefully, somewhere with your fingers, and somewhere with a sharp knife, separate the meat from the ribs to the spine. You should try not to tear the meat. Then cut a little where the vertebrae join, but in such a way as to preserve the integrity of the piece.
    Then carefully, somewhere with your fingers, and somewhere with a sharp knife, separate the meat from the ribs to the spine. You should try not to tear the meat. Then cut a little where the vertebrae join, but in such a way as to preserve the integrity of the piece.
  4. When the meat is sliced, prepare a spicy mixture for sprinkling. The spicy bouquet is selected from herbs characteristic of the Adriatic coast of Montenegro. Finely chop the garlic, add salt, pepper, thyme leaves, rosemary - mix everything and pour olive oil. The resulting mixture is completely spread over the meat.
    When the meat is sliced, prepare a spicy mixture for sprinkling. The spicy bouquet is selected from herbs characteristic of the Adriatic coast of Montenegro. Finely chop the garlic, add salt, pepper, thyme leaves, rosemary - mix everything and pour olive oil. The resulting mixture is completely spread over the meat.
  5. The layer of meat is rolled into rolls, the ribs are formed in the form of a "crown", tightly tied with a tourniquet. The bones need to be wrapped with foil so that they do not burn.
    The layer of meat is rolled into rolls, the ribs are formed in the form of a "crown", tightly tied with a tourniquet. The bones need to be wrapped with foil so that they do not burn.
  6. And then wrap the whole piece of meat in foil, put it in a frying pan and send it to our "hearth" for 60 minutes at 180 * C.
    And then wrap the whole piece of meat in foil, put it in a frying pan and send it to our "hearth" for 60 minutes at 180 * C.
  7. We take out our wonderful lamb, quickly remove all the foil and serve the dish hot!
    We take out our wonderful lamb, quickly remove all the foil and serve the dish hot!
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