Salted lamb is a traditional Italian dish, originally from Sardinia. The lamb is covered with plenty of coarse salt and aromatic spices such as thyme, juniper, and bay leaf. This cooking method allows the meat to absorb the flavors and remain incredibly tender and succulent. Once cooked, the salt crust is broken and the meat is served in thin slices. A dish with an intense and irresistible flavor!
Cut the lamb into chunks, rub it with coarse salt, and place it in a terracotta jar.
Add the juniper berries, peppercorns, a few bay leaves, the sprig of thyme, rosemary, garlic, and all the coarse salt so that the meat is completely covered.
Close the container with a wooden board, place a weight on top, and let the meat marinate in a cool place for a week, stirring from time to time.
After the indicated time, replace the board with a lid and store in a dark, cool place for no more than two months.
When ready to use, soak the meat in a bowl full of water overnight, then drain it, pat it dry, and cook it according to the chosen recipe.
Terracotta Jar
Italia, Sardegna
| Energy (kcal) | 210.9 |
| Carbohydrates (g) | 1.26 |
| of which Sugars (g) | 1.25 |
| Fat (g) | 16.85 |
| of which Saturates (g) | 8.16 |
| Protein (g) | 13.34 |
| Fiber (g) | 0.6 |
| Sale (g) | 17.72 |
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