Janjetina ispod sača

Ingredients

• 3 kg of lamb
• 1 kg of potatoes
• 2 sprigs of rosemary
• onion
• A spoonful of fat
• Salt
• A little water

Preparation:

Cut the meat into pieces, salt and place in a round pan. Around the meat, arrange the peeled potatoes, chopped cabbage and sprigs of rosemary. If you like, add some carrots. Add fat and water, then place the tray on a well-heated surface. Cover with a hot baking dish and cover with embers and hot ashes. Bake for about 45 minutes, lift the oven, then turn the meat and potatoes. Cover again and bury the grill and bake for another 40 minutes.

Serving:
It is served hot, on plates, for each guest separately. Traditionally, preka was presented to the guests who helped themselves.

Interesting facts about the dish:
In the beginning, the oven was made of clay, and much later of metal. The baking pan, now a round metal tray, is placed on a well-heated open hearth. The meat is baked with all the side dishes and spices. The oven is covered with a sach (hemispherical lid) which is covered with embers and hot ashes. The preparation of meat, scones or bread under the oven is today a top ethno-gastronomic offer.