2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Whatever we talk about, the months of April and May are the lamb season. Everyone knows that after the period of Lent before Easter, from Easter onwards, as many lambs can be placed on the table as your soul desires.
The lamb itself is very fragrant. Therefore, it does not require strong forgery. The spices used to complement its aroma are mint, oregano, marjoram, thyme, basil, rosemary, lemon peel, cumin, coriander, garlic.
Of course, they do not have to be put on at once. Another way to season lamb is lard. With it, small incisions are made in the meat with the tip of a knife. Put small pieces of garlic and fresh spices in them. The meat can be left to absorb the aromas or cooked immediately.
Roasting a whole lamb is not an easy task. The oldest recipe bequeathed by our ancestors is the lamb in bandits. For some, this recipe is primitive, but the truth is that at every festival related to the folklore of our country, lambs are prepared this way. And there is no person who will not be captivated by the sight, aroma and taste of the tender meat.
Lamb by bandits
If there is no suitable furnace, a medium-deep trap is dug. It is filled with wood and the fire is lit beforehand to burn the fire.
The lamb is cleaned and washed, and its skin is preserved as fresh. The meat is rubbed with black and red pepper, salt to taste and sprinkled with oil. The spices are spread everywhere, by hand, after which the whole lamb is returned to the skin. It is sewn up and moistened well with water.
When the trap is filled with embers, it is scraped to become a hole. The prepared animal is placed in it and the top is again covered with embers. After 4-5 hours the lamb is dug out of the fire, the skin is removed and torn. Lightly salted and ready to eat.
Another variant of the recipe for roast lamb includes its filling with its trifles, as well as with a number of other products. There are many varieties of recipes, as well as ways and places of baking.
Years ago in every village house there was an oven in which the lamb was roasted from 4-5 hours to a whole day. The idea of making a whole lamb is that the more it sits, the tastier it becomes.
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On Easter and St. George's Day he must be present at the table lamb , but these are just the important holidays on which we traditionally eat delicious roast lamb. This type of crumb is revered by Bulgarians all year round because lamb can be prepared in different ways and for no reason.
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