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Recipe by Emporion
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!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cut the lamb into chunks, rub it with coarse salt, and place it in a terracotta jar.
Step 2 of 5: 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.
Step 3 of 5: 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.
Step 4 of 5: After the indicated time, replace the board with a lid and store in a dark, cool place for no more than two months.
Step 5 of 5: 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.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
| Average values | Per serving687 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 6,062 kJ1,449 kcal | 882 kJ211 kcal |
| Fat | 115.76 g | 16.85 g |
| of which saturated fatty acids | 56.13 g | 8.17 g |
| Carbohydrates | 8.66 g | 1.26 g |
| of which sugars | 8.59 g | 1.25 g |
| Fibre | 4.05 g | 0.59 g |
| Protein | 91.65 g | 13.34 g |
| Salt | 121.74 g | 17.72 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
