Long-term lamb (stegeso)

Name: Long-term lamb (stegeso)
Yield: 4
Ingredients: 1 Onion; 10 dl Veal bouillon Brown; 1500 g Lamb u clavicle; 3 Potatoes; 4 twigs Thyme, dried; 6 clove Garlic; 8 dl Red wine. meat

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Long-term lamb (stegeso)

1		Onion
10	dl	Veal bouillon Brown
1500	g	Lamb u clavicle
3		Potatoes
4	twigs	Thyme, dried
6	clove	Garlic
8	dl	Red wine. meat

Instructions for Long-term lamb (stegeso)

To prepare the Long-term lamb (stegeso) recipe, please follow these instructions:

Put the lamb chop down in the roast and add the red wine, like a strong one, put the rest in and add water and fond.

The lamb must have 4 hours at 100 degrees C. alm. Oven, then 2 hours at 125 degrees C. alm. Oven and 1 hour at 150 degrees C. alm. Oven, the lid must be removed for the last 15 minutes.

tips:
Eaten for mashed potatoes

Long-term lamb (stegeso)

Ingredients for Long-term lamb (stegeso)

Instructions for Long-term lamb (stegeso)

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