Lamb in the Embers

For the lamb in the embers, first wash the lamb well.

Dry it and cut it into two or three pieces. Rub with sea salt. Peel the potatoes and cut them into halves. Peel the onion and cut into larger cubes.

Place the prepared meat in a cast iron pot or bell. Place the potatoes and onion around it. Add rosemary and bay leaves. Season with salt and pepper. Pour oil over and cover with a metal lid.

Cover everything well with embers in a stone oven (or charcoal grill) and ferment slowly for about 1.5-2 hours.

Serve lamb in embers with potatoes and onion.

Preparation Tip:

In this way, you can also prepare other types of meat. To the lamb in the embers you can also add other vegetables, such as carrots, cabbage or tomatoes.

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