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  Added: Nov 02, 2011  •  Visited (188)  •  Print version Print this recipe (2)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Hunter's Lamb
What You Need:
  • 1 leg of lamb with bone left in (5 - 6 lb.)
  • 1 large onion, sliced (optional)
  • 2 cups vinegar
  • ╝ pound salt pork for larding
  • 20 juniper berries, pounded or ground
  • Salt and pepper to taste
  • 1 teaspoon butter
  • 1 large mashed clove of garlic
  • Flour for dredging
  • ╝ cup sour cream

  • How To Cook:
    1. Remove excess fat from the meat, pound well and pour boiling vinegar over it.

    2. Rub well with juniper and garlic and surround with onion slices.

    3. Wrap in a cloth dipped in the vinegar and allow standing for 4 - 5 days.

    4. Discard the onion, wipe meat, lard generously, rub with salt, pepper and butter and roast in a hot oven (450░F) for about 1╝ hours, basting frequently.

    5. When nearly cooked, add sour cream.

    6. Also excellent with any sharp sauce, in which case omit the sour cream.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Poland
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Lamb & Mutton
    Main Ingredient ╗ Meat & Poultry ╗ Lard & Fat
    Main Ingredient ╗ Condiments ╗ Vinegar

     





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