Blagdanska peka, sočna janjetina i veprovina s povrćem.

Meso je posoljeno i popapreno (količina po želji), a na kraju je stavljeno malo majčine dušice. Ispod mesa je stavljen luk, mrkva i korijen celera, a od toga se blendanjem radi sos za meso. Krumpir je pečen u rerni i začinjen sa solju i ružmarinom. Nakon 2 sata potrebno je okrenuti meso i peći još sat vremena (ukupno 3 sata zbog veće količine mesa). *Žar se na početku pomakne u stranu, a peka se stavlja na mjesto gdje je žar bio. Nakon toga žar se postavlja na peku. Ta količina žara neće biti dovoljna te je potrebno dodatno ložiti.

Lamb and wild boar roasted under the bell.

The meat is salted and peppered (amount as desired), and a little thyme is added at the end. Onions, carrots and celery root are placed under the meat, and they are blended to make a sauce for the meat. Potatoes are baked in the oven and seasoned with salt and rosemary. It is necessary to turn the meat after 2 hours and bake for another hour (3 hours in total due to the larger amount of meat). *At the beginning, the embers are moved to the side, and the bell is placed in the spot where the embers were. The embers are placed on the bell after that. That amount of embers will not be enough and it is necessary to burn some more wood.

#cookingvideos #lambrecipes #wildboar #videorecipes

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