Composition / ingredients
Cooking method
Heat the oven to 180 degrees. pre-peppered and salted lamb meat is spread on a greased sheet with high edges, and baked for 15 minutes. Cut the pieces of meat coarsely so that they turn out juicy (you can like a barbecue).
Then remove from the oven and drain the excess fat. There should be very little fat. We also take out the meat for now. Cut the potatoes into rather large pieces and spread half of the whole potatoes on a sheet. Salt pepper and sprinkle with flour. Put the onion cut into rings on top, and cover it all with the remaining potatoes. And put the meat on top again.
Pour water on the sheet so that it covers a layer of potatoes. Cover with foil and return to the oven. Bake for about 100 minutes, but 15 minutes before the end, remove the foil and bake until the surface becomes dark brown.
When serving, cut the meat and serve it with potatoes and fresh carrots.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
