Lungau sheep roast

Having arrived in one of the most beautiful seasons of the year, we are not only looking forward to the colorful forests and beautiful weather, but also to variety in the kitchen. Our stomachs are especially happy when we delight them with homemade Lungau delicacies.

One of these culinary highlights should not be missed in autumn - the Lungauer Schöpserne (Schafbratl)!

A plate with roasted meat, potato wedges, and a dumpling garnished with parsley. Side sauces are in a small dish.

©Gellnwirt

Ingredients

1 ½ kg organic lamb, preferably shoulder - chopped into approx. 8 pieces
Salt
Pepper
Garlic
Cumin
Rosemary
Root vegetables (carrots, celery, yellow turnips)
1 kg of potatoes

Preparation

Season the pieces of meat with salt, pepper, garlic, cumin and rosemary to taste
Place the meat in the preheated oven (160 degrees)
When the meat has a golden brown color, turn the pieces
Cut the root vegetables into pieces and add to the meat.
Reduce the temperature to approx. 130 degrees. Peel the potatoes, cut in half, season with salt and caraway seeds, add to the meat and fry as well.
After a good two hours, the meat will be tender and soft. Remove the meat, vegetables and potatoes, make a fine sauce from the roast residue, season to taste and serve the fine lamb dish in the hot pan.