Bakers Oven
15 oz Lamb Shoulder 1 Bayleaf 4 Juniper Berries 4 Black Pepper Corns 2 1/8 c White Wine 6 Onions, medium size 8 Potatoes, medium,cooked 3 1/2 oz Butter 3 c Wine, white,dry and cold...
Ingredients
- 15ozlamb shoulder
- 1bayleaf
- 4juniper berries
- 4black pepper corns
- 21/8 c white wine
- 6onions, medium size
- 8potatoes, medium,cooked
- 31/2 oz butter
Directions
- 1
15 oz Lamb Shoulder 1 Bayleaf 4 Juniper Berries 4 Black Pepper Corns 2 1/8 c White Wine 6 Onions, medium size 8 Potatoes, medium,cooked 3 1/
- 2
1.Put the roemertopf in water for 6 hours, according to directions for pot
- 3
2.Cut the biggest fat of the lamb shoulder and cut the meat into 4 cm cubes 3.Put the meat into a bowl and add the bayleaf, juniperberries,
- 4
Put into a cool place, for about 6 hours as the pot
- 5
4.Cut the onions and potatoes into not to thin slices
- 6
5.Cut half of the butter into cubes and put all over the bottom of the Roemertopf.Add in layers, a quarter of thepotatoes,onions and meat
- 7
Finishing with potatoes on top
- 8
Season with salt and pepper