Leg of mutton in a cast iron

A very delicious 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 delicious, the stewed meat is soaked in delicious wine. This will be appreciated by any gourmet cooking in ovens and on mangalas.

The Patricks channel

Recipe author

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Composition / ingredients

servings:

Cast iron 9 liters:

Mutton

Potatoes

Onion

200

Chili pepper

Champignons

Wine

Thyme, thyme

to taste

Greenery

to taste

Lard

300

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 37 % 7 g

Carbohydrates 32 % 6 g

122 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Before putting the ingredients into the cauldron, it is necessary to preheat the oven thoroughly so that it reaches the maximum temperature. Put the fat on the bottom of the cauldron. This is necessary in case the temperature regime is selected incorrectly, i.e. to avoid burnout.
Step 2:
Then lay the lamb in the center of the cauldron. Potatoes, onions, mushrooms and peppers are laid alternately. We salt each layer. Potatoes are divided into large pieces, just like mushrooms. Onions can be cut into both rings and half rings. Chilli pepper with a spoon to taste.
Step 3:
Then pour the wine and install the cast iron in the preheated oven. Instead of a fire, hot coals should form in the furnace.
Step 4:
Close the oven with a flap and leave for 1.5 hours. After the specified time, the dish will be ready. Enjoy your meal!!!

"Everything new is well-forgotten old". It is this proverb that fits this dish. The disadvantages of this recipe include the fact that for its preparation it is necessary to have a cast iron (preferably cast iron, since the possibility of obtaining a prig increases in aluminum) and a Russian oven. But if you really want to, you can do this in pots in the oven. It is worth noting that the use of wine in cooking gives a very pleasant taste, but the most important thing is the softness of the meat. The meat can be chosen according to your taste. If you still chose mutton, then to improve the taste and reduce the smell of mutton, do not forget to cut out the lymph nodes and excess fat. It is the lymph nodes that scare people away from eating this meat. Moreover, it is necessary to remember that mutton is easier and faster absorbed by the body. It is not as "heavy" as pork or beef. If you do not have thyme in stock, it does not matter. Fresh rosemary is also ideal for meat. This dish will serve as a good lunch or dinner in your home. And cooking in a cast iron stove will give the house a contrast and kitchen comfort!