|
| |
|
| What You Need: |
|
|
|
1 leg of lamb with bone left in (5 - 6 lb.)
1 large onion, sliced (optional)
2 cups vinegar
¼ 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
¼ 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 1¼ hours, basting frequently.
|
5. When nearly cooked, add sour cream.
|
6. Also excellent with any sharp sauce, in which case omit the sour cream.
|
|
|
|
|
|
|
|
