Summary

Ingredients

• g 1,500 le (s) lamb WITH bone
• Tomatoes)
• Bell pepper
• Carrot
• Olives
• 4 sprigs rosemary (2 for the marinade, 2 in the römertopf)
• 4 cloves garlic
• 400 ml lamb stock
• bacon
• salt and pepper
• oil

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Instructions

1. Lard the leg of lamb with bacon and garlic.
2. Leave to stand overnight in a marinade made from oil, rosemary, garlic and pepper.
3. The next day, place in a Roman pot and bake in the oven at 235 ° for 20 minutes.
4. Then add the carrots, onions, bell pepper, rosemary and pour on the lamb stock.
5. Then let it simmer in the Römertopf for 4 hours at 80 ° and then raise it to 160 ° for another 2 hours.
6. And then just enjoy:
7. Soft as butter, we didn`t need a knife, a spoon would have been enough to cut it up.