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Montenegrin Christmas Lamb Recipe
Christmas in Montenegro, the so - called božić, is a celebration of parents and children. He is all imbued with care for the safety of the family hearth and the well-being of the house. One of the most common Christmas dishes - lamb meat (lamb), cut into large pieces and cooked with spices in the hearth. After baking, the meat acquires incomparable taste and aroma. In ancient times, the meat is baked in large pieces or whole carcass entirely, but now the hostess make a lot of effort to the main meat dish looked as beautiful as possible. Sometimes it is made in the form of a crown.
Prep Time 10 minutes
Cook Time 70 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. To choose the right lamb, you need to pay attention to its color. A young lamb is characterized by a light red color, the fat white and elastic. The meat of old sheep-dark red hue, yellow fat. Lamb is an indispensable dietary product, contains 2-3 times less fat than pork. The advantage of this type of meat is that in lamb fat cholesterol is 2.5 times less than in beef, and 4 times less than in pork.
    To choose the right lamb, you need to pay attention to its color. A young lamb is characterized by a light red color, the fat white and elastic. The meat of old sheep-dark red hue, yellow fat.
Lamb is an indispensable dietary product, contains 2-3 times less fat than pork. The advantage of this type of meat is that in lamb fat cholesterol is 2.5 times less than in beef, and 4 times less than in pork.
  2. First of all, lamb should be thoroughly washed from the fragments of broken bones. Then remove the excess fat and, if any, cartilage. To make it easier to separate the meat from the bones, you need a knife to clean off of the ribs the film.
    First of all, lamb should be thoroughly washed from the fragments of broken bones.
Then remove the excess fat and, if any, cartilage.
To make it easier to separate the meat from the bones, you need a knife to clean off of the ribs the film.
  3. Then neatly, somewhere with your fingers, and somewhere with a sharp knife separate the meat from the ribs to the spine. You should try to meat is not torn. Then a little cut where the vertebrae articulate, but to preserve the integrity of the piece.
    Then neatly, somewhere with your fingers, and somewhere with a sharp knife separate the meat from the ribs to the spine. You should try to meat is not torn.
Then a little cut where the vertebrae articulate, but to preserve the integrity of the piece.
  4. When the meat is cut, prepare spicy mixture for coating. Spicy bouquet is selected from the characteristic for the Adriatic coast of Montenegro herbs. Finely chop garlic, add salt, pepper, thyme leaves, rosemary-all mix and pour olive oil. The resulting mixture is completely smeared with meat.
    When the meat is cut, prepare spicy mixture for coating. Spicy bouquet is selected from the characteristic for the Adriatic coast of Montenegro herbs.
Finely chop garlic, add salt, pepper, thyme leaves, rosemary-all mix and pour olive oil.
The resulting mixture is completely smeared with meat.
  5. A layer of meat turn rolls, ribs formed in a "crown" tight bandaging harness. Bones need to wrap foil, not to burn.
    A layer of meat turn rolls, ribs formed in a "crown" tight bandaging harness. Bones need to wrap foil, not to burn.
  6. And then wrap the whole piece of meat in foil, place in a pan and send to our "hearth" for 60 minutes at 180*C.
    And then wrap the whole piece of meat in foil, place in a pan and send to our "hearth" for 60 minutes at 180*C.
  7. Take out our wonderful lamb, quickly remove all the foil and serve the dish HOT!
    Take out our wonderful lamb, quickly remove all the foil and serve the dish HOT!

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