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“From SBS”
READY IN:
3hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
  2. sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
  3. repeat until lamb is all used.
  4. Pour over red wine to cover lamb.
  5. Cover pot & marinate for at least 4 hours.
  6. DO NOT REFRIGERATE.
  7. When ready to cook you may need to top up wine as the meat will soak up some during the process.
  8. pour over the olice oil & place the bunch of parcely on top.
  9. cover with a tight lid or foil.
  10. Pre heat oven to 200c.
  11. Cook for 45 minutes( or until you can smell the aroma).
  12. Then reduce to 180c & cook for 2.25hrs.

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